MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Million Dollar Soup
Categories: Vegetables, Poultry, Greensws, Pork, Herbs
Yield: 8 servings

2 tb Olive oil
1 tb Butter
2 md Sweet onions, thinly sliced
1 pn Salt

MMMMM-------------------PARMESAN BREAD CRUMBS------------------------
1 c Panko bread crumbs
1/2 c Grated Parmesan cheese
3 tb Butter; melted

MMMMM----------------------------SOUP---------------------------------
1 tb Olive oil
1 tb Butter
1 c Chopped celery
1/2 c Sliced fennel bulb
3 cl Garlic; minced
1/4 c White wine
6 c Chicken stock
3 c Chopped fresh kale
1 c Crumbled, cooked bacon;
Divided
1 tb Soy sauce
1 ts Salt
1/2 ts Dried thyme
1/4 ts Pepper
2 c Shredded, cooked chicken
Breast
8 oz Pkg potato gnocchi
2 1/2 c Shredded Cheddar cheese
1 c Heavy whipping cream;
Warmed
1/4 ts Cayenne pepper
3 tb Cornstarch
3 tb Cold water

To caramelize the onions, heat olive oil and butter in a
large Dutch oven or soup pot over medium-high heat. Add
onions; cook 4-5 minutes, stirring occasionally. Stir in
salt. Reduce heat to low; cover. Cook until onions are
soft, about 15 minutes, stirring occasionally. Remove
the lid; cook another 20 minutes or until very soft and
browned, stirring occasionally. Transfer to a small
bowl; set aside.

Preheat oven to 350°. Line a 15x10x1-in. baking sheet
with aluminum foil or parchment paper. To make the bread
crumbs, in a small bowl, combine panko, Parmesan and
melted butter. Spread in an even layer on the prepared
baking sheet. Bake 10-12 minutes, stirring once, until
golden brown. Remove; let cool.

To make the soup, add olive oil and butter to the same
Dutch oven or soup pot over medium heat. Add celery and
fennel; cook until softened and beginning to brown, 7-8
minutes. Add garlic; cook until fragrant, 30-60 seconds.
Add white wine; bring to a simmer, scraping the browned
bits up from the bottom until mostly dissolved, 1-2
minutes.

Add caramelized onions, chicken stock, kale, 3/4 cup
crumbled bacon, soy sauce, salt, thyme and pepper to the
pot; bring to a boil. Reduce the heat. Cover; simmer for
10-15 minutes.

Remove lid; stir in shredded chicken and gnocchi. Simmer
uncovered until gnocchi floats to the top, 2-3 minutes.
Stir in shredded cheese. Place cream in a small bowl;
add a small amount of hot soup broth to the bowl to
temper it. Slowly pour the mixture into the soup,
stirring constantly. Stir in cayenne pepper.

In a small bowl, whisk together cornstarch and water.
Stir into the soup; simmer until thickened, 2-3 minutes.

Ladle soup into serving bowls. Top each with remaining
crumbled bacon and Parmesan bread crumbs.

Serve immediately.

Nancy Mock, Southbridge, Taxachusetts

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives
From: Https://Www.Tasteofhome.Com

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