French Onion Soup

Serves 8

• 3 onions, thinly sliced
• 1/3 cup butter
• 2 tablespoons and 2 teaspoons all-purpose flour
• 3 (10.5 ounce) cans beef broth
• 3-1/3 cups water
• 8 slices French bread, toasted
• 2/3 cup grated Parmesan cheese
• 2/3 cup shredded Swiss cheese

Directions

1. Preheat oven to 425 degrees F(220 degrees C). Separate sliced onion into single rings.
2. In a medium sauce pan saute onions in butter until soft, approximately 20 minutes. Stir in flour and gradually add broth and water. Bring to a boil and simmer for 20 minutes.
3. Meanwhile, toast French bread slices.
4. Place toasted bread into soup bowls. Pour soup mixture over bread and sprinkle with Parmesan and Swiss cheese. Bake for 10 minutes. 

Original here 

Lemony Turkey Rice Soup

Can easily substitute chicken for the turkey.  This is a great recipe to use up leftovers.

• 6 cups chicken broth, divided
• 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
• 2 cups cooked rice
• 2 cups diced cooked turkey
• 1/4 teaspoon pepper
• 2 tablespoons cornstarch
• 1/4 cup lemon juice
• 1/4 cup minced fresh cilantro or parsley

Directions

1. In a large saucepan, combine 5-1/2 cups of broth, soup, rice, turkey and pepper. Bring to a boil; boil for 3 minutes. In a small bowl, combine cornstarch and remaining broth until smooth. Gradually stir into hot soup. Cook and stir for 1-2 minutes or until thickened and heated through. Remove from the heat; stir in lemon juice and cilantro. 

 Original here.