Wipe out the soup pot. Add the butter and melt over moderate heat. Stir in the flour and cook, stirring, for 3 minutes. Add the remaining onions and the corn and cook until softened, about 5 minutes.

In a large soup pot over medium heat, heat the oil. When it is hot, add the onion and cook, stirring occasionally, for 6 minutes. 2.

Heat olive oil over medium heat in a large soup pot. Add onions, thyme, kosher salt, garlic powder, black pepper, and bay leaves. Cook, stirring often, for 10 minutes. Remove bay leaves and set aside.

You'll also need a large pot that can hold 4 quarts of water, a separate soup pot, a bowl to hold the finished chicken and one to hold the strained broth. The recipe takes about an hour and 40 ...

Heat the oil in a large soup pot over medium-high heat. Add the sliced stems, onion, celery, carrot and fennel bulb, sprinkle with 2 teaspoons of the salt, and sauté for about 10 minutes, until ...