French Onion Parsley Soup
Print recipe
Directions
 Ingredients 12 cups beef broth 3 cups of shredded roast beef 3 large onions sliced thinly 1 cup carrot raw cut in to small cubes carrot or frozen 1/4 teaspoon black pepper 8 ounces Swiss cheese 1 baguette, cut into 3/4 inch slices and toasted under broiler 1/4 cup fresh parsley two bay leafs 2 Tablespoons of beef bullion paste or 6 bouillon cubes. 2 Tablespoons Worcestershire Sauce Instructions Using a slow cooker add roast beef, water, beef bouillon, Worcestershire sauce, black pepper, and bay leaves cook 8 hours on low. Remove beef roast and pull it a part with a fork into shreds, trim off any viable fat. To slow cooker with the beef broth add 3 cups of shredded beef, onion carrots, parsley and slow cook 3 hours. Tip for faster cooking: You can finishing soup on your stove by adding beef broth, the 3 cups of shredded beef, onion carrots, and parsley to a large saucepan and simmer for one hour. Finishing off the Soup! Preheat oven broiler on high. Use oven safe bowls, to each bowl add soup, two toasted baguette pieces, top with Swiss or provolone cheese and put under broiler until cheese is melted and bubbly. Serve hot. **Try my Wheat Germ & Flax Baguettes in breads, https://sliceoftaste.com/wheat-germ-flax-baguettes/ | |
