It's National Soup Month - Yumm!

Nothing says comfort like a delicious bowl of soup. I grew up with Campbell's soups and still enjoy my favorites. But there are so many other ways to go with soup if you like to cook from scratch like I do. When it comes to making soup, chowder or bisque, I seldom use a recipe. Sometimes I cook a pot of soup on the wood cook stove - a true value-added event - heat and good food. I also make some soups in a crockpot when I don't have the time to fuss but want something nutritious and tasty waiting for us at the end of the day.

And in hunting camp, I cook soup in one of our cast iron dutch ovens. This past season we enjoyed a hearty split pea soup made with smoked pork sausage. Served with a rustic sourdough bread, it made a very filling and satisfying meal.

Today I am going to make a tomato rosemary bisque, using up the last of our fresh garden tomatoes. I am going to saute celery and onion in butter, then add the sliced tomatoes and gently simmer it together. Later I will add milk, sour cream, fresh rosemary, seasonings (including a touch of sugar to enhance flavor) and perhaps a touch of whiskey. I will thicken it up at the end by combining it with a butter roux. Served with coleslaw and rustic bread, it will be a dinner time treat this blustery Wednesday.

Soup can also help the budget. It can provide a frugal meal, using up dips and dabs of left over goodies when you clean out the fridge. Around here we refer to that as "Lazarus Soup" - things we have already enjoyed once, rising again!

One of my favorite crockpot soups is an old fashioned onion soup. The ingredients are simple and the end result is a brothy yet thick and rich soup. I like to use a bread with rosemary and garlic baked in it. You can achieve the same result by adding whatever your favorite spices might be. Serve it with some grated cheese and a dollop of creme fraiche on top!

Old Fashioned Onion Crockpot Soup

3 pounds onions, sliced
1/2 cup butter, melted
7 slices French or Italian-style bread
4 1/2 cups chicken broth
1
Place sliced onions and butter into slow cooker and mix until onions are thoroughly coated.
2
Stir in bread and chicken broth. Cover and cook on low for 10 to 18 hours or on high 4 to 5 hours, stirring occasionally. Stir well during last hour and then serve.