French Onion Soup

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What you’ll need:

½ cup Margarine

4 Onions (Sliced)

3 Cloves of Garlic

2 Bay Leaves

1 tbsp Thyme

Salt and Pepper to taste (I like a lot haha)

4 tbsp of flour

4 Cups of beef broth

Gruyere (or Mozza if you’re not fancy… like me)

 

What to do:

  • Melt butter in a sauce pan adding your onions and spices. Cook until carmelized well.
  • Take out bay leaves and turn heat to low.
  • Sprinkle flour over onions and cook for 5-10 minutes (careful not to burn the flour!)
  • Add broth and turn heat up. Cooking for ten minutes.
  • Pour soup into an oven safe dish and sprinkle a generous layer of cheese on top of the soup.
  • Broil for 3-5 minutes and enjoy it😃

TIP: Another way I do it is after the onions have been cooked do NOT get rid of the bay leaves, pour all of it into the slow cooker and sprinkle with flour. Let it cook for any amount of time (the longer the better) and THEN transfer it to the oven safe dishes.

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Lasagna Soup for the Soul

It’s been spring for a week and literally all I see out my window is snow! My family is a really big fan of hearty, cheesy, comfort food so I decided to do a little bit of experimenting to ease this perpetual spring chill!

Lasagna Soup



 
What You’ll Need!
❄️


1 cup dry pasta
1lb beef 
4 Cloves Garlic (diced)
1 Lg Onion Diced
1 Diced Green Pepper 
 Sliced Mushrooms
1 Can Tomato Sauce
1 Can Tomato Paste
1 Carton Beef Broth
2 tsp Basil
2 tsp Parsley
1/2 tsp Pepper
1/2 tsp Salt

Mozzarella or Ricotta
❄️

What To Do!
❄️

1. Brown beef in a large pot, tossing in garlic, onion and green pepper. Once browned, add mushrooms. 
2. Add broth, spices, paste and sauce, combining well. 
3. Allow Soup to boil, then simmer (I let this sit on low for about an hour before starting my pasta).
4. Add cooked pasta and let sit on low for another 10 minutes.
5. Top with delicious cheeses and enjoy😍

Smashed Potato Soup

One of my favourite recipes! So buttery and creamy… we’re not a salad kind of family here at the Flynn house😂INGREDIENTS:
*1/2 pack cooked bacon, diced (a whole pack if you’re feeling reckless)

* 3-4 cups chicken stock

* 7 potatoes, diced 

* 2 onions, diced

* 2 tbsp reserved bacon grease

* 2 tbsp butter

* 1/3 cup flour

* 1 can evaporated milk

* 1 cup shredded cheddar cheese (You’ll probably want some to top it off too!)

* 1/2 cup sour cream

* 1 1/2 teaspoon salt

* 2 teaspoon black pepper


DIRECTIONS:

1. Add bacon, 3 cups chicken broth, potatoes and onion to the crockpot.  Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are completely cooked through.

2. Once the soup is about ready, heat the butter and grease in a saucepan on the stove until it has melted.  Whisk in the flour until it is completely combined, and then cook for 1 minute, stirring occasionally.  

3. Gradually add in the evap while whisking it with the flour mixture, and continue whisking until the mixture is completely smooth.  Let the mixture continue cooking until it begins to simmer, stirring occasionally until it thickens.

4. Immediately pour the milk mixture into the slow cooker with the potatoes, and stir until combined.  Add in the cheese, sour cream, salt and pepper, and stir until combined.  Use a potato masher to mash about half of the potatoes to thicken it all up.  Stir to combine, then taste and add more butter, salt and pepper to taste.