Hot Crab Soup

Scrub two large crab then crack each in half

In a large pan melt 1 cup butter and add 1Tbsp corn starch.
Add 1 cup vermouth
2 Tbsp parsley
3 cloves of garlic (minced)
1 Tbsp soy sauce
2 cans of chicken broth
juice from 1/2 lemon
1 Tbsp sugar
Simmer together for a few minutes then add the crab. Cover and simmer over low heat for 25-30 minutes. Serve in bowls with sour dough or french bread on the side for dipping into the soup. Make sure your hands are clean because you will be eating with them

OMG ... that sounds wonderful!

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This soup is more of a meal than an appetizer....this recipe makes a lot!

2 tablespoons olive oil
1 to 1-1/2 lbs of lean beef...you can use ground beef, cubed steaks, cubed beef...just make sure it's lean
3 large celery stocks, chopped
2 large carrots, chopped
1 large onion, chopped
5 or 6 garlic cloves, chopped
1-1/2 teaspoons chopped fresh rosemary
1-1/2 teaspoons of dried oregano
6 (14 oz) cans of beef broth
1 (28 oz) can of diced tomatoes in their juice
2 cups (about 11 oz) of dried lentils, rinsed
1/3 cup chopped fresh passley (I like Italian flat parsley)

Heat olive oil in heavy large pot over medium-high heat. Season beef w/ salt & pepper. Add beef and cook until brown...about 8 minutes. Using a slotted spoon, transfer browned beef to a bowl. Turn heat down to medium and add the celery, carrots, onion, rosemary, and oregano to the pot. Saute until the onions are translucent...about 8 minutes, then add the garlic and saute for a couple of more minutes. (Garlic burns quickly, so that's why you wait to add this.) Return the beef and any accumulated juices to the pot. Add the beef broth and the tomatoes w/ their juice. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about an hour or until the meat is just tender, stirring occasionally. Add the rinsed lentils and continue simmering until the lentils are tender, about 40 more minutes. I like to add the parsley when I add the lentils. Season the soup to taste w/ salt and pepper. I also like to as a pinch of cayenne pepper, but that's up to you!

Serve w/ a nice, multi-grain bread

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Jill

That sounds wonderful, Jill. Perfect for a cool evening for sure!

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Both of those sound great chud and Jill i love soups and stews

Me too, Mango....it doesn't matter what time of the year it is! I also love them because I like to crock-pot cook and they're easy to do in there

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Jill

Fish Chowder

2 cups thin sliced onions
2 Tbsp. margarine or butter
2 Tbsp. Flour
2 cups water
2 cups diced potato
1 cup sliced celery
1 1/2 tsp. salt
1/2 tsp savory or basil
1/2 tsp pepper
1 lb cod or haddock (skinned, boned, broiled and cut into pieces)
2 cups milk
2 cups american cheese

Cook onions in margarine until tender, blend in flour then stir in water, potatoes, celery, and seasonings. Cover and simmer for 20 minutes or until potatoes are tender. Add remaining ingredients, stir until cheese is melted (do not boil!) Serve.

I like to serve soups like this in sourdough bowls.

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Phyllis
Mango Tango

French Onion Soup

4 Tbsp Butter
4 yellow onions
2 tsp salt
1 tsp sugar
1 tsp white pepper
2 Tbsp flour
2-14 1/2 oz cans of Beef broth
1 1/2 can of water (broth can)
8 1/4" slices of french bread
1/2 lb of swiss or similar cheese
1 tsp vermouth

Melt butter, add onions, salt, sugar,and pepper. Brown for about 40 minutes.
Mix in flour, cook then add the broth and 1 1/2 can of water. Bring to a low boil and simmer uncovered for 10 minutes.
Broil one side of each slice of bread, turn, add a slice of cheese and broil to melt cheese. Put the slice of bread w/cheese into the bottom of a bowl.
As soup is finishing, add vermouth. Taste and adjust seasonings and vermouth as needed. Pour over bread. Bring to the table with grated cheese.

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Phyllis
Mango Tango