I have been going crazy trying to make different flavoured soups/broths as I have 2 weeks on clears.

I made these two this week.. maybe they will help others too.

I just strained them and ate the broth. I am sure on the mushie stage you could blend them...

here goes

French Onion

5 onions roughly chopped

1 tsp Olive Oil (or pam spray to sautee onions)

4 1/2 cups of hot beef broth

1 tablespoon Worcestshire Sauce

1 tsp fresh or dried thyme

1 glove garlic left whole

Salt and pepper to taste

1 teaspoon sugar (or 1 package splenda/sweetener)

*optional grated Fontina/Mozarella or another good melting cheese.. a few teaspoons per bowl

1. Take a frying pan and heat the oil. Sautee the onion until golden brown. (heat shouldn't be too high or the onions will burn). Add sugar here.. but NOT splenda

2. Add clove of garlic and coat with the oil and onions allow 2 mins to permeate flavour

3. Put hot beef broth into Soup pan and add the onions, garlic and rest of the ingredients.(include splenda at this point)

4. Cook on medium heat for 30 mins or until onions are soft but not disintergrating.

5. serve into bowls. *add cheese if not on clear stage!!.. lucky you!...

YUM

Chinese chicken Soup

vegetables and chicken should be chunky to get best flavour from them and easier to strain for the broth

2 chicken legs and thighs

2 tsp olive oil or spray oil (1tsp to brown chicken, 1 tsp to brown vegetables)

2 scallions chopped (including green tops.)

4 cups of hot Water (seasoned)

1 cup of sliced mushrooms (shitake are best but any will do)

1/2 large red bell pepper sliced thickly

2inches of sliced ginger. Slice quite thickly do not dice or chop too small.

1 clove garlic sliced

1 teaspoon sesame oil

Soy sauce or salt to taste.

Pepper

A handful Cilantro/Coriander leaves ripped into pieces.

1. brown the chicken legs in the oil on both sides until golden brown and leaving a light crust on the bottom of the soup pan.

2. add the water and garlic

3. Cover and bring to a simmer. Until the chicken meat is falling from the bone.

4. Remove the chicken from the stock pot. using two forks shred the meat from the bones and discard the bones. Add the chicken back to the pan.

5. In a frying pan sautee the scallions in 1tsp oil, add ginger,bell pepper and mushrooms. Sautee until vegetables are soft.

Add one teaspoon of sesame oil and mix. this is for flavouring NOT cooking.

Put all vegetables in the pan with the chicken and water.

Cook for 30 mins on simmer.

Check for taste. Add salt/ soy sauce and pepper... and drizzle with a little more sesame oil before straining.

Top with sliced green onions/scallions/spring onions.

Top with ripped fresh coriander/cilantro leaves.

*a few tablespoons of sherry is also a nice touch..but not necessary.

DELICIOUS..and a change from regular chicken broth!

My friends ate the chicken and the vegetables with some of the broth I left..they LOVED IT..

this would also be nice with red chili added for some heat at the sautee stage.

ENJOY

Been looking for a good french onion soup. My son loves it. I'll give it a try, thanks!