**SEPTEMBER RECIPES**

CREAMY ONION SOUP:

3 tablespoons Butter
2 tablespoons All-Purpose Flour
2 cups thinly sliced Vidalia or Sweet Onion
2 cups Whole Milk
2 cups Half whole milk & Half cream
1 teaspoon Coarse Salt
1/4 teaspoon Fresh Ground Black Pepper
1/8 teaspoon Nutmeg
1/8 teaspoon Paprika
4 tablespoons Parmesan Cheese (1 per bowl)
4 teaspoons chopped Parsley (1 per bowl)
Croutons, browned in butter
Worcestershire Sauce, for seasoning


1. Add butter to stockpot. Melt butter over low heat.

2. Add all-purpose flour and cook several minutes, stirring constantly.

3. Add onions to stockpot. Sauté onions until soft, but not browned.

4. Stir in whole milk and half-and-half. Cover stockpot and simmer 10 minutes.

5. Stir in salt, pepper, nutmeg, and paprika.

ORIENTAL SHRIMP SOUP:

3-1/2 cups Water
1 packet of Oriental Ramen Noodles
1 cup Frozen Cooked Small Shrimp
1/2 cup chopped Green Onions
1 medium Carrot, cut julienne style
2 tablespoons Soy Sauce


1. Add water to large saucepan.

2. Bring to a boil over high heat.

3. Add noodles to boiling water. Cook 3 minutes.

4. Stir in shrimp, chopped green onions, carrot strips, soy sauce, and Ramen seasoning.

5. Simmer 3 minutes.


POTATO & CHEDDAR SOUP:

2 cups Water
2 cups peeled and cubed Red Potatoes
3 tablespoons melted Butter
1 small Onion, chopped
3 tablespoons All-Purpose Flour
Salt and Pepper, to taste
3 cups Whole Milk
1/2 teaspoon White Sugar
1 cup shredded Cheddar Cheese
1 cup diced Ham

1. Add water and cubed potatoes to stockpot.

2. Bring to a boil over medium-high heat.

3. Reduce heat to medium and boil potatoes until tender, about 20 minutes.

4. Remove potatoes with slotted spoon to bowl.

5. Drain stockpot, reserving 1-cup potato water.

6. Stir in butter, chopped onion, and all-purpose flour.

7. Season with salt and pepper.

8. Stir in potatoes, reserved liquid, whole milk, white sugar, cheddar cheese, and diced ham.

9. Simmer 30 minutes, stirring frequently