Onion & Potato Soup

      2    White onions, thinly sliced
      3 tb Butter
      2 tb Chopped fresh parsley
      2    Cloves garlic, finely choppe
      2    Bay leaves
    1/2 c  Prosciutto or cooked ham
      4 c  Chicken Broth
      3 c  Water
      1 ts Pepper
      4    Potatoes, shredded
    1/4 c  Grated Romano cheese

Cover and cook onions in butter in 4 Qt Dutch oven over medium-low heat 10 minutes. Stir in parsley,garlic, bay leaves and prosciutto. Cook, uncovered, over high heat 5 minutes, stirring frequently. Stir in remaining ingredients except cheese. Heat to boiling. Reduce heat. Cover and simmer 30 minutes, stirring occasionally. Remove bay leaves. Top each serving with cheese. Slow-simmering soup is enriched with diced prosciutto and freshly grated Romano cheese.


Yield: 4 Servings