Brown in Pot:

• 5T Butter

• 2-3 Diced Carrots

• 1 Diced Onion

• 2T Diced Jarlic

• 1/2 t Salt

• 1/4 t Pepper & Cayenne

Add to make a paste:

• 1/3 C Flour

Add slowly while stirring and cook to thicken (2 min or so):

• 1   12oz. Bottle  Coors (or similar Pilsner-Style Beer)

Once incorporated, slowly add while stirring:

• 3C Chicken Broth (3C water with 3 Chicken Boullion cubes)

• 2C Half & Half (I've used 1% and it doesn't thicken as well as Half & Half but it'll work in a pinch, just add more flour or cornstarch to thicken)

Bring to a boil. Reduce heat to maintain simmer. Cook, stirring often to keep it from sticking to bottom of pot, just until mixture lightly coats back of spoon, about 12-15 minutes.

Stir in:

• 1t Dijon mustard (Go easy or even omit.  This can be overpowering)

• 2t Worcestershire Sauce

• 1t Dry Mustard & Hot Pepper Sauce (I use whatever hot sauce I have handy ..taco bell packets?)

Stir in cheese a handful at a time. Or dump it in. Whatever.

• 3C Shredded Sharp Cheddar Cheese (or some conglomeration of cheeses you need to use up!)

Serve Hot! If you're a red-blooded Midwesterner, you'll enjoy this on a cold winter night with an ice-cold beer or two. Top with bacon bits if you're feeling fancy. Or sprinkle on a few pieces of popped popcorn or sliced green onions if you're really trying to impress someone.

Brown and drain ground beef and onions. (While beef is cooking peel potatoes and slice.) Return drained beef to stove over medium heat. Add  potatoes, corn, and soup. Use soup can  to add 2 cans of water. Toss is some salt and pepper too, you can always add more later. Cover and let simmer until potatoes are cooked through.

*NOTE * Blanche the tomatoes first! You don't want the skins in your soup. It's super easy. Boil a saucepan with enough water to dunk your tomatoes. I do about 3 or 4 tomatoes at a time so make sure your water isn't too full or the tomatoes will displace it! Once boiling, set tomato in a ladle and gently place into boiling water.  set a timer for 1-2 minutes and use ladle to dish out the tomato let cool for a few minutes. Once its cool enough, simply peel off the outer skin! Now your tomatoes are ready for souping!

In saucepan, add a little oil ( I like olive ) and diced onions and let them simmer and brown. Add tomatoes and use something that will break them up into the size you like while they are heating. Add squash and heat through. You may need to add a little water to get the consistency you prefer at this point.  Add seasonings and salt and pepper. Be adventurous and try your own mix of seasonings, this soup is a blank canvas! I am a big fan of basil in my tomato soup, but you do you! Let simmer for 15-20 minutes stirring frequently. 

Add 3-4 Tbsp of Olive Oil into Stockpot over medium heat.  

Add Onions and Garlic, cook until onion is transparent. 

Add Flour and stir. 

Add Water slowly to loosen thick flour mixture into a sauce, stirring constantly. 

Add all remaining ingredients. Heat to boiling, stirring often to keep the milk from curdling.  

Once boiling, reduce heat and simmer for 5 minutes or until gnocchi is done and sauce thickens.

Enjoy your delicious soup! You earned!

1. Add crushed red pepper oil into large stockpot over medium heat. 

2. Cut and chop 1" piece ginger and onion, add to pot and simmer till cooked through. 

3. Add beef broth and wood ears, bring to boil. 

4. Add tofu and cook for 10 minutes. 

5. Add corn starch to thicken. 

6. Remove from heat. Stir soup to get a current going. Pour in beaten egg. 

7. Add sliced green onion and serve! 

8. Mmmmm - MMM!