I need some good soup recipes?

I am particularly looking for a good clam chowder made with milk instead of cream, a good french onion soup, and something (soup or stew) that can be made with leftover pork. I need some good soup recipes?
Rich and Simple French Onion Soup





1/2 cup unsalted butter


2 tablespoons olive oil


4 cups sliced onions


4 (10.5 ounce) cans beef broth


2 tablespoons dry sherry (optional)


1 teaspoon dried thyme


salt and pepper to taste


4 slices French bread


4 slices provolone cheese


2 slices Swiss cheese, diced


1/4 cup grated Parmesan cheese





Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.


Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.


Heat the oven broiler.


Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.


Serves 4.


---I need some good soup recipes?
Onion Soup


This is a variation on the famous French Onion Soup but made with cider.


Ingredients


Serves: 4





1 Tablespoon Sunflower oil


3 Large Onions, thinly sliced


3 Cloves Garlic, crushed


650 ml Vegetable stock (22 fl oz)


400 ml Dry cider (14 fl oz)


2 Tablespoon Fresh parsley, chopped


Black pepper, to season


Garlic croutons, to serve


Cheddar or Red Leicester cheese, to serve


Method


Heat the oil in a large saucepan and add the onions and garlic. Fry on a medium hot heat for 3 minutes until the onions become transparent.





Add the vegetable stock and bring to the boil. Lower the heat to a simmer and add the cider, parsley and seasoning. Cover and simmer for 20 minutes.





Serve with crunchy garlic croutons and some grated Cheddar or Red Leicester cheese sprinkled over the croutons.



New England clam chowder





1 cup of butter


1 TBSP butter


1 cup of flour


1/2 gallon of milk (not skim)


1 large yellow onion


1 thick cut slice of ham (about 1/2 pound) cubed or diced


2 lbs of potatoes


20 clams ( I use the ones in the shells, but you can use the canned one and skip a step)


1/2 cup clam juice








Cook clams in about 2 inches of water until all of them are opened.


Then remove shells and chop up clams. If using canned clams just chop up clams.


Peel and cube the potatoes, put in pan, add enough water to cover. Bring to a boil and boil for 15- 20 minutes or until tender.





Cook onion in about 1 TBSP butter until tender.





Melt butter in large thick pan. Add flour and stir until blended. Allow to cook for a minute or two constantly stirring. Whisk in about 1 cup of milk, then whisk in remaining milk. Add onions, ham, clam juice and clams.





Cook, stirring on medium heat until warm and bubbly, add potatoes and cook until hot.





You can keep it warm in a crock pot until serving time on low if need be.



I'll take the clam chowder since no one else has





1/2# slab bacon or salt pork (bacon will add more of a smoked flavor)


1 hd celery small diced


2 medium to large yellow onions small diced


6 ea large yukon potatoes peeled and small diced


1 large can of chopped clams


2 cups white wine nothing special but drinkable


1/1/2 gallon milk


1 bouquet garni


1 cup of flour





dice the bacon and start cooking it in a soup pot you want to do this over med-medlow heat keep an eye on it you want the fat. take out the bacon and add the onions and celery sweat the vegetables no color needed deglaze with the winew hen wine is reduced by 1/2 add flour miking a roux add milk stirring to make sure your not clumping add potatoes bouquet garni add back the bacon cook till potatoes are tender. add the clams and bring to a boil adjust seasoning and serve



French Onion Soup


Ingredients





* 5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)


* 3 tablespoons butter


* 1 teaspoon salt


* 2 cups white wine


* 10 ounces canned beef consume


* 10 ounces chicken broth


* 10 ounces apple cider (unfiltered is best)


* Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string


* 1 loaf country style bread


* Kosher salt


* Ground black pepper


* Splash of Cognac (optional)


* 1 cup Fontina or Gruyere cheese, grated


Directions





Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.





Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.





Place oven rack in top 1/3 of oven and heat broiler.





Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.





Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.





Stew made with leftover pork.





Ingredients





* the leftover pork


* 6 small red potatoes peeled /or 1 can of ready to use potatoes


* 3 med carrots sliced/or 1 small can of carrots


* 4 tbsp. of Kary's Roux ( or make your own)


* 16 oz. water








Directions





1. If your pork roast has a bone in it......remove it.


2. then cut roast up into small portions


3. Place it and gravy from your roast dinner into a pot


4. med to high temp. letting this heat up then,


5. add Roux and about 2 to 4 ozs. of water


6. after this has come to a boil


7. you may add your potatoes and carrots..... and reduce heat let all


8. cook until potatoes and carrots are cooked if fresh/ if you used can potatoes and carrots let cook in the stew awhile for them to absorb the stew flavor...


9. serve over rice/ corn bread.........use a little hot sauce on top...


10. hmm hmmm good!









French Onion Soup





Ingredients:





2 1/2 lb. yellow onions





3 Tbs. unsalted butter





1 Tbs. canola oil





Pinch of sugar





Salt and freshly ground pepper, to taste





2 cups light red or dry white wine





8 cups beef stock





1 bay leaf





6 slices coarse country bread,


each 1 1/2 inches thick





3 cups shredded Comt茅


or Gruy猫re cheese








Directions:


Using a mandoline or sharp knife, thinly slice the onions lengthwise. Set aside.





In a large, heavy pot over medium-low heat, melt the butter with the oil. Add the onions, cover and cook, stirring occasionally, adding the sugar and seasoning with salt and pepper, until the onions are meltingly soft, golden and lightly caramelized, 25 to 30 minutes.





Add the wine, increase the heat to high and cook until the liquid is reduced by about half, 8 to 10 minutes. Add the stock and bay leaf, reduce the heat to medium-low and let the soup simmer, uncovered, until it is dark and fully flavored, about 45 minutes. If the liquid is evaporating too quickly and the soup seems to taste too strong, add a little water, then cover the pot and continue cooking.





Just before serving, preheat an oven to 400掳F. Arrange the bread slices on a baking sheet and toast, turning once, until golden on both sides, 3 to 5 minutes per side. Remove from the oven and set aside.





Remove the bay leaf from the soup and discard. Arrange 6 ovenproof soup bowls on a baking sheet and ladle the hot soup into the bowls. Place a piece of toast on top of each bowl and sprinkle evenly with the cheese. Bake until the cheese melts and the toasts are lightly browned around the edges, 10 to 15 minutes. Serve immediately. Serves 6.












Clam CHowder


1 can cream of potato soup


1 can cream of celery soup


1 can clams, drained (4oz)


1 can New England Clam chowder


1 to 2 1/2 C milk


2 TB butter


1/4 ts white pepper (I used soul seasoning)





Heat through!



Chicken+noodle+broth=yummy!