Vegetable Cheese Soup

3 qts water

3 Tbl chicken bouillon

1 stick margarine or butter

1/2 cup to3/4 cup flour

8 oz velveeta

4 small potatoes, diced (I use red potatoes)

1 cup chopped onion

1 cup cauliflower florets (or more)

1 cup broccoli florets (or more)

1 cup sliced carrots (or more and I like baby carrots)

Boil the onions and carrots in water and bouillon in a stock pot. Add potatoes 2-3 minutes later. Melt margarine in frying pan and add flour, whisk together until thick paste. Add margarine mixture to pot, stirring until smooth. Add cauliflower and broccoli. Cut velveeta into chunks and add, stir until melted. This soup is really good served in sourdough bread bowls!

French Onion Soup

Ok, here is the recipe for French Onion. Easy Peasy.

Melt 1 T olive oil & 4 T unsalted butter in saucepan.
Add 2 lb. thinly sliced onions (I often use more than that) & 1 t sea salt.
Cook over low heat for 20-30 min until onions are golden-brown.
Sprinkle 1/3 c flour over onions,(OR thicken at end with 2 T cornstarch (first in tap water, then slowly add warm broth to cup before pouring whole thing so it doesn't clump...I think fills same purpose & works better sometimes)
Pour in 32 oz beef broth
Add salt n pepa to taste! (careful with the salt... I rarely add salt because its gross if too salty..like at Red Robin-yuck! :)

Toast bread slice in oven for 15 min. so hard and dry (otherwise when you put in soup it will be SOGGY) and cover top of soup. Cover with gruyere OR swiss (poor man version) cheese and bake/broil for 15 more min. in oven to brown top.