Amish Barn Soup

Pennsylvania Dutch Soup Recipes

3/4 c. onions 3 Tbsp. butter 6 - 8 c. chicken stock 8 oz. noodles 2 c. broccoli florets 1 tsp. salt 1/4 tsp. garlic powder 6 c. milk 1 lb. cheese, in cubes black pepper to taste

A hearty, Dutchy soup to keep you warm on a cold day. Yield: 6 servings Chop onions. Tip: Cut the onion in half. Lay one half on the cutting board, and with a sharp knife, cut vertically, but not all the way to the end - like fingers. Then cut horizontally a few layers. Then cut vertically perpendicular to the first cuts. Voila, chopped onions, and no chopped fingers! Sauté onions in butter until softened. Add chicken stock (use canned broth or bouillon cubes and water if you must). Bring to a boil. Add noodles and cook three minutes. Add broccoli and salt, cook until broccoli is bright green and tender. Stir in garlic powder, milk, and cheese. Heat until cheese melts. Season to taste with black pepper.  

Submitted by Gretchen Grant
Contributed on: Monday February 13th, 2006 and modified on Sunday March 13th, 2011