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Use black beans instead of white, sweet potato instead of red skins, and so on. For an even heartier version, serve this soup in hol- lowed small loaves of bread. 1/4 cup margarine or butter 2 cups chopped Spanish onion 3 cloves of garlic, minced 1 cup chopped celery 2 cups diced carrots 1/2 cup diced parsnips 2 cups diced red skin potatoes 4 cups cooked, drained Great Northern or other white beans 8 cups vegetable or chicken broth 2 cups water 1 cup minced fresh parsley or 1/4 cup dried parsley 1/2 cup sherry or 1 cup white wine Salt and pepper to taste 3 cups Swiss chard or spinach, juli- enne Heat olive oil in a soup pot over medium-high heat. Add onion and garlic and saute until softened, about 6 minutes. Add remaining ingredients, except Swiss chard and sherry, and bring to a boil. Reduce heat and sim- mer soup, uncovered, for 1 hour, until thickened. Add sherry and cook for 20 minutes more. A few minutes before serving, stir in the Swiss chard. Serve the soup hot. Makes 8-10 hearty serv- ings. FRENCH VIDALIA ONION SOUP Here's an easy version of this steamy favorite. The Vidalia onions make the soup slightly sweeter than other onion soups. To lighten, sprinkle with Parmesan cheese or a lower-fat white cheese. 5 pounds Vidalia or Spanish onions, sliced thin 4 T. olive oil or margarine 2 T. flour 6 cups beef broth 1 cup white wine 6-12 baguette slices, toasted 4-6 cups sliced or shredded Gruyere or Swiss cheese Heat margarine in a soup pot over medium heat. Add onions and cook, stirring occasionally, for 30 minutes. Add flour and cook, stirring, for 3 minutes more. Stir in the broth and wine and bring liquid to a boil. Reduce heat, cover the soup and sim- JEWISH PENICILLIN Tackle this ver- sion of chicken soup or make your grandmoth- er's soup. Just make it. The skin on the onions helps give this soup its essential golden color. This soup is easy because the ingredients are just sort of thrown in and mer for another 30 minutes. Season the soup to taste with salt and pepper. Ladle about 3 cups of the soup into the pitcher of a blender or the bowl of a food processor and blend or process until smooth. Then stir the processed soup back into the large pot of soup. Arrange toast slices on-the bottom of oven-proof soup bowls. Ladle the soup into the bowls and sprinkle or cover the soup with the cheese. Place the bowls on a cookie sheet and place on the lowest rack in the oven, under a preheated broiler, until the cheese is melted and bubbly. Serves 6-8. strained away later. 5 quarts water 1 large stewing or roasting chicken, cut-up, giblets removed 1 t. kosher salt 2 medium yellow onions, whole, unpeeled 4 whole cloves 2 parsnips, scrubbed but unpeeled, cut into large chunks 3 celery stalks, cut into large chunks 6 carrots, scrubbed but unpeeled, cut into large chunks 1 cup rinsed parsley with stems, not cut Salt and pepper to taste RED LENTIL AND SPINACH 1/4 cup minced fresh dill or 2 T. SOUP dried dill 2 cups (about 1 pound) red lentils, Place water, chicken and kosher salt in picked over to remove any small a large soup pot over high heat and stones bring to a boil. Let the soup boil for 5 2 T. vegetable oil minutes and then skim off the foam 3 cups chopped onions with a spoon and discard the foam. 5 garlic cloves, chopped Reduce the heat until the soup is just 1 cup shredded carrots simmering. 1 teaspoon ground cumin Add the onions, cloves, parsnips, celery, 8 cups water carrots, parsley and let the soup 1 14-ounce can diced tomatoes with cook for 2 hours, covered, stirring occa- liquid sionally and adding more liquid as nec- 2 10-ounce packages frozen essary. Remove the chicken from the chopped spinach, thawed soup and set aside. Strain the Salt and pepper to taste vegetables and discard them (you may Juice of 1-2 lemons keep the carrots if you like). Chill Rinse the lentils in cold water and the soup for 4 or more hours to allow drain well and set aside. Heat oil in a the chicken fat to rise to the surface soup pot over medium-high heat. Add and congeal. Remove the solidified fat the onions, garlic and carrots and from the soup. Remove the chicken cook, stirring occasionally, until the meat from the bones and break it up vegetables are softened. Add the into bite-sized pieces and replace as cumin, water and tomatoes and bring much of it as you like in the broth. the soup to a boil. Reduce heat and To serve, reheat the soup, add the dill, simmer the soup, covered, 20 minutes, and salt and pepper to taste. Add until the lentils are cooked. Add the cooked noodles, rice, matzah balls or spinach and lemon juice to taste and kreplach just before reheating to season with salt and pepper. Serve the serve, if you like. Makes 10-12 servings. soup hot or cold with more lemon to