Winter Soup Sampler

Fireside Dip from Absolutely a la Carte
2 pounds hot bulk sausage
1 onion, chopped
3 garlic cloves, crushed
2 teaspoons chili powder
1/2 teaspoon ground cumin
3 15-ounce cans chili without beans
1 pound processed cheese spread loaf, cut into cubes
8 ounces Monterey Jack cheese, cut into cubes
2 or 3 jalapenos, seeded and chopped
2 10-ounce cans diced tomatoes with green chilis, drained

Cook first three ingredients in a large saucepan on medium heat stirring often until sausage crumbles and is no longer pink. Drain well. Add chili powder and next six ingredients. Stir in ingredients and continue cooking over medium heat, stirring constantly until cheese is melted. Serve with tortilla chips. Serves 25 to 30 people.

Quick Shrimp Chowder
2 tablespoons butter
1 medium onion, chopped
3 cans cream of potato soup, undiluted
3 1/2 cups milk
2 tablespoons Old Bay seasoning
1 can corn
2 pounds medium fresh shrimp, peeled
1 1/2 cups shredded Monterey Jack cheese
Chopped fresh parsley, for garnish

Melt butter in a Dutch oven over medium heat, adding onion and sautéing for 8 minutes or until tender. Stir in the cream of potato soup, milk and seasoning, bring all to a boil.
Add shrimp and corn, reduce heat, and simmer, stirring often for 5 minutes or until the shrimp are pink. Stir in cheese until melted.
Garnish, if desired and serve immediately.

Spinach Salad with blue cheese and balsamic vinaigrette
2 bags fresh baby spinach leaves
2 to 3 cups red grapes (mandarin oranges can be substituted)
1/2 cup sunflower seeds (not dry roasted, and pine nuts can be substituted)
5 to 8 ounces blue cheese crumbles, to taste
Olive Oil, to taste
Balsamic vinegar, to taste
Salt and pepper, to taste

Combine all ingredients in a large bowl. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper. Toss and serve. Serves 12.

Classic French Onion Soup
4 tablespoons butter
4 large onions, halved and thinly sliced
1 tablespoon sugar
Salt, to taste
1/2 teaspoon coarsely ground black pepper
6 cups canned beef stock or canned broth
1/2 cup red wine
Slices of French bread, toasted
1 cup grated Gruyere cheese, or to taste

Melt butter in a pot, adding the onions and letting them wilt over medium-low heat, covered, for 20 minutes. Stir occasionally. Sprinkle sugar over the onions, toss and cook uncovered until caramelized, about 10 to 15 minutes. Sprinkle with salt and pepper. Add 3 cups of the stock and simmer, uncovered, over medium heat for 15 minutes. Add the remaining 3 cups of stock and red wine and cook until the broth is rich in taste. While the broth is simmering, preheat the oven to 350 degrees.

Divide the soup into bowls. Top each with a slice of toasted French bread and sprinkle cheese evenly on top. Place under the broiler or bake until the cheese melts and the soup is bubbly. Yields 8 servings.This recipe is easy to make ahead and warm when ready to assemble and serve.

Southwest Chicken Soup
1 onion, chopped
1 teaspoon garlic, minced
1 tablespoon chili powder
2 to 3 teaspoons cumin
1/2 teaspoon oregano
1 bay leaf
4 cans chicken stock
1 16-ounce can tomato sauce
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon pepper
1 rotisserie chicken
1 package frozen corn

Saute the onion and garlic, adding the chili powder, cumin, oregano and bay leaf in a large pot for 5 minutes.
Add chicken stock, tomato sauce, salt, sugar and pepper. De-bone and shred rotisserie chicken. Add to soup with frozen corn. Stir and simmer until warmed through. Garnish with sour cream, grated cheese or crushed tortillas, if desired. Yields 8 servings.

Apple Crisp
5-6 large Granny Smith apples
1/2 cup sugar
2 teaspoons cinnamon

Preheat the oven to 350 degrees. Butter a 9 x 14 x 2 oval baking dish or comparable dish. Peel, core and chop the apples into large wedges. Combine the apples, sugar and cinnamon and pour into dish. Top evenly with crumbled mixture (recipe follows). Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm with ice cream.

Topping:
1 1/2 cups all-purpose flour
3/4 cup sugar
3/4 cup light brown sugar, packed
1/2 teaspoon salt
1 cup oatmeal
1/2 stick cold butter, diced

To make the topping, combine the flour, sugars, salt, oatmeal and cold butter in a bowl. Mix on low speed with an electric mixer until the mixture is crumbly and the butter is the size of a pea.