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   PID: MBSE-BBS 1.1.2 (Linux-x86_64)   
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   TID: MBSE-FIDO 1.1.2 (Linux-x86_64)   
   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   
       
   MMMMM   
      
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