MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Million Dollar Soup
 Categories: Vegetables, Poultry, Greens, Pork, Herbs
      Yield: 8 Servings

      2 tb Olive oil
      1 tb Butter
      2 md Sweet onions; thinly sliced
      1 pn Salt

MMMMM-------------------PARMESAN BREAD CRUMBS------------------------
      1 c  Panko bread crumbs
    1/2 c  Parmesan cheese; grated
      3 tb Butter; melted

MMMMM----------------------------SOUP---------------------------------
      1 tb Olive oil
      1 tb Butter
      1 c  Celery; chopped
    1/2 c  Fennel bulb; sliced
      3 cl Garlic; minced
    1/4 c  White wine
      6 c  Chicken stock
      3 c  Fresh kale; chopped
      1 c  Bacon;
           - cooked, crumbled, divided
      1 tb Soy sauce
      1 ts Salt
    1/2 ts Dried thyme
    1/4 ts Pepper
      2 c  Chicken breast;
           - cooked, shredded
      8 oz Pkg potato gnocchi
  2 1/2 c  Cheddar cheese; shredded
      1 c  Heavy whipping cream;
           - warmed
    1/4 ts Cayenne pepper
      3 tb Corn starch
      3 tb Water; cold

  To caramelize the onions, heat olive oil and butter in a large
  Dutch oven or soup pot over medium-high heat. Add onions; cook 4 to
  5 minutes, stirring occasionally. Stir in salt. Reduce heat to low;
  cover. Cook until onions are soft, about 15 minutes, stirring
  occasionally. Remove the lid; cook another 20 minutes or until very
  soft and browned, stirring occasionally. Transfer to a small bowl;
  set aside.

  Preheat oven to 350°F. Line a 15x10x1" baking sheet with aluminum
  foil or parchment paper. To make the bread crumbs, in a small bowl,
  combine panko, Parmesan, and melted butter. Spread in an even layer
  on the prepared baking sheet. Bake 10 to 12 minutes, stirring once,
  until golden brown. Remove; let cool.

  To make the soup, add olive oil and butter to the same Dutch oven
  or soup pot over medium heat. Add celery and fennel; cook until
  softened and beginning to brown, 7 to 8 minutes. Add garlic; cook
  until fragrant, 30 to 60 seconds. Add white wine; bring to a
  simmer, scraping the browned bits up from the bottom until mostly
  dissolved, 1 to 2 minutes.

  Add caramelized onions, chicken stock, kale, 3/4 cup crumbled
  bacon, soy sauce, salt, thyme, and pepper to the pot; bring to a
  boil. Reduce the heat. Cover; simmer for 10 to 15 minutes.

  Remove lid; stir in shredded chicken and gnocchi. Simmer uncovered
  until gnocchi floats to the top, 2 to 3 minutes. Stir in shredded
  cheese. Place cream in a small bowl; add a small amount of hot soup
  broth to the bowl to temper it. Slowly pour the mixture into the
  soup, stirring constantly. Stir in cayenne pepper.

  In a small bowl, whisk together cornstarch and water. Stir into the
  soup; simmer until thickened, 2 to 3 minutes.

  Ladle soup into serving bowls. Top each with remaining crumbled
  bacon and Parmesan bread crumbs.

  Serve immediately.

  Recipe by Nancy Mock, Southbridge, Taxachusetts

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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