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Recipes for soup you can dig into

9/17/2009, 11:20 a.m.

USA WEEKEND Food

Whether it's the game, commercials or half-time extravaganza that we love, most of us will indulge in fun, food and drink next Sunday during the Super Bowl telecast.

Then there's the day after the Big Day, when antacid sales are said to jump 20%, and 6% of the workforce calls in sick (no stats are available on how many wish they had).

Feel great during and after the game by offering your guests crowd-pleasing soups -- chicken tortilla, French onion or clam chowder. Each will nourish your guests more than chips. All can be made in advance. And, unlike leftover junk food, these soups will make an appealing meal for days to come.2 Tbs. olive oil

2 medium-large onions, cut into medium dice

4 large garlic cloves, minced

4 tsps. chili powder

2 tsps. dried oregano

2 28-ounce cans crushed tomatoes (try fire-roasted)

1 quart chicken broth

1 16-ounce package frozen corn

2 4-ounce cans green chilies, chopped

2 15.5-ounce cans black beans

4 cups shredded, cooked chicken

1/2 cup chopped fresh cilantro

Tortilla chips, to serve

Heat oil in large soup kettle over medium-high heat. Add onions; saut until tender, about 4 minutes. Add garlic cloves, chili powder and oregano; saut 1 minute longer.

Add tomatoes, broth, corn, chilies, beans and chicken; bring to a simmer. Reduce heat and simmer, partially covered, to blend flavors, about 20 minutes.

Stir in cilantro; let stand a couple of minutes. (After cooling, the soup can be refrigerated for up to 3 days.) Serve warm with tortilla chips.

Makes 4 quarts, serving 10 Per serving: 320 calories, 27g protein, 39g carbohydrates, 7g fat (1g saturated), 48mg cholesterol, 10g fiber, 1,188mg sodium6 Tbs. butter

6 large sweet onions (5 to 6 pounds), halved, thinly sliced, then cut crosswise

1 tsp. dried thyme leaves

1 cup dry red wine

1/4 cup balsamic vinegar

1/4 cup flour

3 quarts chicken broth

Salt and pepper, to taste

Half a French baguette, sliced 1/2-inch thick (about 20 pieces)

4 ounces grated Gruyere cheese

1/4 cup thin-sliced green onions

6 Tbs. grated Parmesan cheese

Heat butter over medium-high heatin a large, heavy roasting pan set over two burners. Saut onions, stirring infrequently at first, then more often as onions turn caramel brown, 20 to25 minutes. Add thyme and wine; simmer until wine is nearly evaporated, 1 to 2 minutes. Add balsamic vinegar; cook until evaporated. Stir in flour, then add broth; bring to a boil. Reduce heat to low and simmer, partially covered, 20 minutes. Add salt and pepper.

When ready to serve, transfer soup to an ovenproof soup kettle; bring toa simmer. Adjust oven rack to lower position and turn on broiler. Arrange bread over hot soup in the kettle. Top with Gruyere, then green onions and Parmesan. Broil until cheese is golden brown, 4 to 5 minutes. Serve at once.

Makes 4 quarts, serving 10 Per serving: 341 calories, 13g protein, 40g carbohydrates, 14g fat(8g saturated), 33mg cholesterol, 5g fiber, 1,492mg sodium4 slices thick-cut bacon, cut into 1/2-inch pieces