Dusty's Diner soup du jour: 4 soup recipes

French Onion Soup


3 TB butter or margarine

4 large sweet or yellow onions, sliced thin

1 /2 tsp salt

2 cans beef broth

4 slices French bread

4 slices Swiss or Havarti cheese


Melt butter in a large skillet. Add onions and cook until onions are soft and transparent. Pour broth and salt into a large saucepan, stir in onions. Bring to a boil. Reduce heat, cover and simmer for 30 minutes. 10 minutes before soup is done, place a slice of cheese on each piece of bread. Broil bread for 5 minutes. Pour soup into individual bowls and top with bread. Serves 4.



Broccoli-Cauliflower Chowder


3 TBLS butter or margarine

1 sweet or large yellow onion, coarsely chopped

1 10 oz box of frozen cauliflower, thawed & chopped

1 10 oz box of chopped broccoli, thawed

4 cups chicken broth

1 cup half & half coffee creamer

1/2 tsp original Mrs. Dash™ (or substitute 1/2 tsp freshly ground black pepper)

1/8 tsp salt

4 TBLS finely grated Monterey jack or Swiss

cheese (optional)


In a large saucepan, melt butter. Add onion and cook over medium heat, stirring, until onion is transparent. Stir in broth, cauliflower, and broccoli. Reduce heat slightly, cover, and simmer for 10 to 12 minutes. Stir in the half & half, Mrs. Dash™, and salt. Simmer for 7 to 8 minutes. If desired, sprinkle cheese on top of each portion before serving.


Frankfurter & Cheddar Cheese Soup


6 hot dogs, sliced 1/2 inch

1 10.5 ounce can condensed cheddar cheese soup

2 cans chicken broth

1/2 cup yellow onion, diced small

1/4 TBLS butter or margarine

1 small can diced tomatoes, drained

1 small can diagonally sliced or French-style green beans, drained

1 tsp Worcestershire sauce

1/2 tsp chili powder

1/8 tsp salt (optional)


In a small skillet, sauté onion and franks until browned. Remove from heat. In a large saucepan, stir together all ingredients



Beef and Green Pepper Soup

1 1/2 pounds lean ground beef

3 large green bell peppers, seeded and chopped

1 cup onion, chopped

1 clove garlic, minced

2 cans beef broth

2 cans condensed tomato soup

1 can crushed tomatoes

1 1/2 cups cooked white rice


In a Dutch oven, cook meat, green pepper, onion and garlic, until meat is just browned. Drain. Stir in all remaining ingredients, except rice. Bring to a boil. Reduce heat, cover and simmer for 30 to 40 minutes, stirring from time to time. Stir in rice and continue simmering for 10 minutes. Serves 8 to 10.