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"Hunger is the best sauce in the world."--Cervantes

Cream of Onion Soup Recipe

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This recipe for Cream of Onion Soup is from The Olson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 to 4 cups sliced onions
4 tbsp butter
1 tsp curry powder
2 tbsp flour
2 cups hot water
2 cups chicken stock or canned chicken broth
1/2 cup dry white wine or 1/3 cup dry French vermouth
1/3 cup plain white rice
1 bay leaf
Salt and white pepper to taste
2 to 3 cups milk
1/3 to 1/2 cup or more heavy cream
2 to 4 tbsp soft butter
2 to 3 tbsp minced chervil or parsley
Directions:
Directions:
Cook the onions in the 4 tbsp of butter until tender but not browned. Add curry and cook 1 minute more, then add flour and cook 2 minutes without browning. Remove from heat, beat in the hot water, then the chicken stock and wine. Bring to a simmer and sprinkle in the rice; add bay leaf and season with salt and pepper to taste. Simmer 30 minutes. Puree.
Bring soup to a simmer. Thin out to desired consistency with milk, stir in the cream and carefully correct seasoning. Reheat again to simmer just before serving. Remove from heat and stir in the 2 to 4 tbsp butter, then the herbs.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This soup is for onion lovers and a pleasant change from the usual brown onion soup. The little touch of curry and a bit of wine give it a special flavor.

 

 

 

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