Broccoli Cheese Soup

Can you tell fall is here by three soup posts in a row?? :)

This was sooooo yummy. I altered the recipe's cheeses a little bit and it ended up tasting a lot like Panera's, which I absolutely LOVE. And, bonus points that it was super easy to make! Recipe from allrecipes.com.

Full recipe is listed below but please do not make the full recipe unless you are feeding 10+ people. I cut it into a third and it still made enough for three meals for myself!

INGREDIENTS

* 3 (10 oz) packages frozen chopped broccoli
* 3 (14.5 oz) cans chicken broth
* 6 tbsp margarine
* 1 onion, chopped
* 1/2 cup all-purpose flour
* 2 cups milk (I used skim and it turned out fine)
* 1.5 lbs processed cheese food (i.e. Velveeta), cubed (I used about half shredded sharp cheddar, half shredded 5-cheese italian mix, and a few slices of swiss)
* 1 pinch ground white pepper (who has white pepper? I used regular!)

DIRECTIONS

1. In a large pot over medium heat, simmer the broccoli in the broth for 15 minutes. In a separate skillet over medium heat, melt the butter or margarine, add the onions and saute for 5 minutes, or to desired tenderness.
2. Add the flour to the onions and stir well, forming a pasty substance. Gradually add the milk and stir until thick. Add this mixture to the broccoli mixture in the pot and stir well. Then add the cheese, stirring until melted. Finally, add the pepper. (Note: Be careful not to let the soup boil, or the cheese will break down.)

Terrific Turkey Chili

With the fall weather approaching here in TN it only felt right to make a comforting dish of chili. This was my first time making any sort of chili and I think it turned out great - it was delicious! (from allrecipes.com)

INGREDIENTS

* 3 tbsps vegetable oil, divided
* 1.5 lbs ground turkey
* 1 (1 oz) package taco seasoning mix
* 1 teaspoon ground coriander
* 1 teaspoon dried oregano
* 1 teaspoon chili pepper flakes
* 2 tablespoons tomato paste
* 1 (14.5 oz) can beef broth
* 1 (7 oz) can salsa
* 1 (14.5 oz) can crushed tomatoes, or coarsely chopped tomatoes packed in puree (I omitted completely)
* 1 (7 oz) can chopped green chile peppers
* 1 medium onion, finely chopped
* 1 green bell pepper, diced
* 3 medium zucchini, halved lengthwise and sliced (I omitted)
* 1 bunch green onions, chopped (I forgot to buy, oops)
* 1 cup sour cream (I used fat free)
* 1 cup shredded cheddar cheese

* ADDED: a little bit of chili powder and a little bit of cayenne pepper

DIRECTIONS

1. Heat 1 tbsp of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.

2. Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
3. While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.

4. In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.
5. Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.

PW's French Onion Soup

WOW is all I can say about this soup... this was seriously some of the best french onion soup I've had in my life... you may look at the recipe and think "wow, that's a lot of work for soup". But trust me. Make it. It's soooooooo worth it!! Thanks Pioneer Woman!

I fourthed the recipe below since I was just making this for myself (the hubby won't eat onions). It made a big bowl that I admittedly finished in one sitting. Enjoy!

INGREDIENTS

* 1 stick butter

* 4 large yellow onions (or 6 medium/small), halved root to tip and sliced thin

* 1 generous cup dry white wine

* 4 cups low sodium chicken broth (I used Emeril's chicken stock)

* 4 cups beef broth (again, I used Emeril's)

* 2 cloves minced garlic

* Worcestershire sauce

* Several thick slices french bread or baguette

* Appx 6 oz Gruyere cheese, grated (I subbed swiss, but asiago, mozzarella, or romano will work too)

DIRECTIONS

1. Preheat oven to 400 degrees.

2. Melt butter in a heavy soup pot or Dutch oven over medium-low heat. Add onions and cook, covered, for 20 minutes.

3. Place soup pot into oven with the lid slightly ajar to ensure the onions will brown. (I covered with foil and just peeled back a little on one side.)

4. Allow onions to cook in oven for 1 hour, stirring at least once so onions don't stick and burn.

5. Remove pot from the oven and place over medium heat. Stir the onions, scraping up all the brown bits off the side.

6. Turn off the heat and pour in the wine. Turn heat back on to medium. Cook the onions and wine together for five minutes, allowing it to reduce.

7. Add both broths, minced garlic, and a couple of shakes of Worcestershire sauce and reduce heat to low. Simmer for 30-45 minutes.

8. Butter one side of the bread slices and broil over low heat, allowing bread to brown and become crispy.

9. When the soup is ready, ladle into bowls or ramekins. Place crispy bread on top then sprinkle generously with grated cheese. Broil, watching closely, until cheese is melted and bubbly. Serve immediately.

(Sorry for the especially crappy picture... camera is broken and I had to use my phone.)