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Click here for more informationClassic Onion Soup with Gruyere
1 tablespoon olive oil
1 tablespoon butter
1 large yellow or Spanish onion, halved and thinly sliced
1 large red onion, halved and thinly sliced
1 tablespoon sugar
1 teaspoon dried thyme
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup port wine
6 cups reduced-sodium beef broth
1 (2-inch) piece Parmesan rind
Reserved bread from bread bowls or 4 slices sourdough baguette, about 1-inch thick and lightly toasted
8 slices Gruyere cheese
Preheat oven to 400 degrees F and preheat broiler.
Melt butter and oil together in a large stock pot or Dutch oven over medium-high heat. Add onions and sugar and cook 10 minutes, until onions are tender and golden brown. Add thyme, bay leaves, salt, and black pepper and stir to coat. Cook 1 minute, until fragrant. Add port and simmer until liquid is absorbed. Add broth and Parmesan rind and bring mixture to a boil. Reduce heat to low, partially cover and simmer 20 minutes.
Remove bay leaves and Parmesan rind and ladle soup into oven-proof bowls. Place bowls on a baking sheet. Place reserved bread rounds or a sourdough round into each bowl and top bread with Gruyere cheese. Broil 2 to 3 minutes, until cheese is golden and bubbly
Cream of Wild Mushroom Soup
5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt and freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley
Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.
To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.
Lentil Soup 2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
1 pound lentils (approximately 1 1/4 cups)
11 cups low-salt chicken broth
4 to 6 fresh thyme sprigs
2/3 cup dried elbow pasta
1 cup shredded Parmesan
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.
Award Winning Maryland Crab Soup 4 quarts water
2 tablespoons chicken bouillon granules
2 tablespoons beef bouillon granules
2 tablespoons seafood seasoning, or more to taste (recommended: Old Bay)
1/4 cup worcestershire sauce
2 bay leaves
2 tablespoons sugar
Kosher salt and freshly ground black pepper
6 soup crabs, or 3 small live crabs, cleaned and rinsed
3 cups canned diced tomatoes
1 teaspoon hot pepper sauce
1 1/2 cups sliced carrots
1 1/2 cups diced celery
1 1/2 cups corn kernels, fresh or frozen
1 1/2 cups green beans, fresh or frozen
1 1/2 cups lima beans, fresh or frozen
1 cup diced cabbage
1 medium yellow onion, chopped
2 cups cubed red potato
1 pound lump crabmeat, picked free of any broken shells
1 pound claw crabmeat, picked free of any broken shells
Chopped fresh parsley leaves, for garnish
Bring the water to a boil in a stockpot, then add the chicken and beef bouillon granules, seafood seasoning, worcestershire sauce, bay leaves and sugar; stir until bouillon is dissolved. Season with salt and pepper.
Cut the whole crabs in half, add them to the pot, and bring to a second boil. Remove whole crabs after 5 to 10 minutes. Skim any excess froth created by the crab parts. Add the tomatoes and hot sauce; stir to combine. Add the carrots, celery, corn, green beans, lima beans, cabbage, and onion, bring to a low boil, and cook for 10 minutes. Add the potatoes and cook until tender. Add the crabmeat and cook for 10 minutes. Season with salt and pepper. Serve garnished with chopped parsley.