1 tablespoon olive oil

3 large onions, thinly sliced

2 tablespoons brown sugar

1/4 teaspoon salt

3 baking potatoes (such as Yukon gold, about 2 pounds), peeled and cubed

1 lb parsnips, peeled and cut into 1-inch pieces

1 1/2 cups low-sodium chicken broth, heated

1/4 cup crumbled blue cheese

3 tablespoons fresh thyme, chopped

Heat oil in a large skillet over high heat; reduce to medium. Cook onions with sugar and salt, stirring occasionally, until onions brown, 20-25 minutes. Add a few tablespoons water as you cook to keep onions from sticking or burning. Fill a medium stockpot ¾ full with cold water. Add potatoes and parsnips; bring to a boil over high heat. Reduce heat and simmer until veggies are fork-tender, 20-25 minutes, then drain. Beat 1/4 of potato parsnip mixture and 3 ounces broth in a mixing bowl with an electric mixer on medium speed until smooth. Repeat, alternating between potato-parsnip mixture and broth, until you’ve incorporated all. Fold in onions, cheese and

apronstrings.ca

3/4 cup chopped red cabbage
1 tablespoon olive oil
1 1/2 cups chicken broth
3 tablespoons orzo (rice-shaped pasta)
1 teaspoon soy sauce
4 thin lemon slices
1 tablespoon thinly sliced scallion greens

In a saucepan cook the cabbage in the oil over moderate heat, stirring, until it is tender, stir in the broth and 1/2 cup water, and bring the mixture to a boil. Add the orzo, simmer the mixture, stirring occasionally, for 6 to 8 minutes, or until the orzo is tender, and add the soy sauce and pepper to taste. Divide the soup between bowls and top each serving with half the lemon slices and half the scallion greens. Makes about 3 cups, serving 2. From Gourmet January 1990.

cookingchanneltv.com

A 2 1/2-inch piece smoked kielbasa, sliced thinly

1 teaspoon vegetable oil if necessary
2 garlic cloves, minced
1 small onion, sliced thin
1/2 cup lentils, picked over
1 1/2 cups water
1 1/2 cups chicken broth

1/2 small bunch kale, stems and center ribs discarded and leaves sliced thin (about 2 cups)

1 tablespoon balsamic or red-wine vinegar

In a 3-quart heavy saucepan brown sausage over moderate heat and transfer with a slotted spoon to paper towels to drain. If there is more than 1 teaspoon fat in pan pour off excess; if there is less, add enough oil to measure 1 teaspoon fat. Cook garlic, stirring, until golden. Add onion and cook, stirring, until softened. Add lentils, water, broth, and sausage and simmer, covered, 30 minutes. Add kale and simmer, uncovered, until tender, 5 to 7 minutes. Stir in vinegar and salt and pepper to taste. Makes about 3 cups. From Gourmet.

candcmarriagefactory.com

3 1/4 cups (or more) canned low-salt chicken broth

1 pound orzo (rice-shaped pasta)
5 green onions, thinly sliced
3/4 cup grated Parmesan cheese

Bring 3 1/4 cups broth to boil in heavy large saucepan over medium-high heat. Mix in orzo and simmer uncovered until just tender but still firm to bite and some broth still remains, stirring occasionally, about 8 minutes.
Remove from heat. Add green onions and cheese and stir to blend. Season pilaf to taste with salt and pepper. Rewarm over low heat, if necessary, and mix in more broth by 1/4 cupfuls if pilaf is dry. Transfer pilaf to large bowl and serve. Serves 6. From Bon Appétit, April 1999.

snooth.com

6 cups reduced-sodium chicken broth

2 cups hot water

3/4 stick unsalted butter, divided

1 medium onion, finely chopped (1 cup)

3 garlic cloves, finely chopped

1 pound Arborio rice (2 1/2 cups)

2/3 cup dry white wine

1/2 cup grated Pecorino Romano
For radishes:

1 tablespoon white-wine vinegar

1 tablespoon extra-virgin olive oil

1 bunch trimmed radishes, julienned

1 tablespoon finely chopped chives
Accompaniment: olive oil for drizzling

Make risotto:
Bring broth and water to a simmer in a 3-to 4-quart saucepan. Meanwhile, heat 3 tablespoons butter in a 4-to 5-quart heavy pot over medium heat until foam subsides, then cook onion, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute. Stir 1 cup simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes. Thin with some of remaining broth if necessary (you will have some left over). Remove from heat. Stir in cheese, 1 teaspoon salt, 1/2 teaspoon pepper, and remaining 3 tablespoon butter.

Prepare radishes:
Whisk together vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Toss radishes with dressing and chives. Serve risotto topped with radishes.  From Gourmet, Sept. 2009.

myfabulousrecipes.blogspot.com

2 teaspoons olive oil

1/4 cup finely chopped shallots

1 teaspoon minced fresh rosemary

1 1/2 pounds yams, peeled, cut into 1/2-inch-thick rounds, rounds cut in half

2/3 cups canned low-salt chicken broth

1/4 cup whipping cream

Ground nutmeg

Heat oil in heavy large skillet over medium-high heat. Add shallots and minced rosemary and sauté until tender, about 3 minutes. Add yams and broth to skillet and bring to boil. Cover skillet, reduce heat to medium-low and simmer until yams are almost tender, about 10 minutes. Add cream and sprinkle lightly with nutmeg. Simmer uncovered until yams are very tender and liquid thickens and coats yams, about 4 minutes. Season with salt and pepper. (Can be made 1 day ahead. Transfer to microwave-safe dish. Chill until cold, then cover and keep chilled. Rewarm, covered, in microwave on medium-low heat.)

From Bon Appetit, Nov 1998.

http://www.flickr.com/photos/graibeard/

2 ½ cups chicken broth

½ cup heavy cream or half & half

1 3/4 cups cooked and pureed pumpkin
3 Tbsp brown sugar
1 tsp ground cumin
½ to ¾ tsp chili powder
½ tsp ground coriander
¼ tsp ground nutmeg

2-3 Tbsp chopped fresh cilantro

grated cheddar cheese, optional

Bring the chicken broth to a boil in a medium saucepan. Whisk in the pumpkin, brown sugar and ground spices. Simmer over medium low heat for 5-10 minutes so that it reduces and thickens slightly. Turn off the heat and stir in the cream and most of the cilantro. Serve topped with additional cilantro leaves and grated cheddar, if you desire.

Adapted from www.epicurious.com.

delish.com

Ingredients:

1 tablespoons (1/8 stick) butter

1 cups sliced leeks (white and pale green parts only)

1 cups sliced fennel bulb, fronds reserved for garnish

2 14.5 ounce cans low-salt chicken broth

1 pounds skinned potatoes, peeled, cut into 1/2-inch pieces (about 2 cups)

Preparation:
Melt butter in heavy large pot over medium-high heat. Add leeks and fennel and sauté until leeks are translucent, about 7 minutes. Add broth and potatoes and bring to boil. Reduce heat to medium-low. Simmer soup until potatoes are very tender, about 25 minutes. Working in batches, purée soup in blender. Return to same pot. Re-warm soup if necessary. Season with salt and pepper. Ladle soup into bowls; garnish with reserved fennel fronds and serve.

Jeanne Silvestri

www.epicurious.com

whatscookingamerica.net

1 chicken cut into 8 pieces
1 lb tomatillos coarsely chopped (husked first!)
1 onion finely chopped
3 cloves garlic finely chopped
2 jalapenos seeded and chopped
3 c chicken broth
2 T chopped cilantro

Salt and pepper and then brown the chicken in a pan 8-10 minutes a side. Adjust the heat and lightly saute the onions and garlic. Add broth, tomatillos, jalapenos and chicken to pan. When chicken is done (~15 minutes) remove to cool. Skim any fat (I use a stick blender) and puree what is in the pan. The recipe calls for straining it, but I prefer it more ‘peasant’ and don’t. Shred the chicken meat and return to the pan with the cilantro. Adjust salt/pepper (add cayenne if you need it) to taste and you have a great soup (I’ll sometimes add a little lime juice to taste as well). Serve with sour cream and/or shredded cheese.

hotandhealthymom.com

1 bunch spinach, tough stems removed

1/2 cup thinly sliced red onion

1/3 cup sherry vinegar, or red-wine vinegar

2 tablespoons extra-virgin olive oil

2 tablespoons sliced almonds

1/4 teaspoon smoked or hot paprika

1/3 cup chicken or vegetable broth

1/4 cup chopped black olives, such as Kalamata

Place spinach in a large bowl. Place onion, vinegar and oil in a large skillet over medium heat. Cook, stirring often, until the liquid is nearly evaporated. Add almonds and paprika and cook, stirring, until fragrant, about 1 minute more. Stir in broth and olives and bring to a simmer. Immediately pour the dressing over the spinach and toss until slightly wilted.

Adapted from EatingWell, Sept/Oct 2008.