I have a perfect suggestion for a soup that will set the onion pie off to a T. See what you think about this:
Corn and Shrimp Soup
4 - 3 green onions or scallions
1/2 green bell pepper
4 - 6 stalks celery
Chop the vegetables and then saute in butter or margarine. Set aside.
1 cup water
1 (46 oz) can V-8 Juice (hot or regular)
2 cans cream of mushroom soup*
Simmer water, juice and soup in large pot briefly, just long enough to heat and mix. Add sauteed vegetables. Bring to a boil.
When boiling add:
2 (10 oz) pkgs. frozen corn OR 2 cans niblet corn**
1 to 2 lbs fresh, peeled and deveined shrimp
Cook at medium to medium / low for 10 - 15 minutes (or until corn and shrimp are done). Do not overcook shrimp!
Add to taste any of the following (I suggest all):
cayenne pepper (good for your circulation!)
Don't overdo it on the spices. Add a pinch or two of each. Simmer for a minute, then sample.
If you'd like to make a richer version add lump crab meat! You can also add chopped carrots and / or red bell peppers to liven up the colors (and the taste). It makes a beautiful presentation.
*Campbell's makes a low sodium and a Healthy Choice mushroom soup that works great if you're watching your health
**I highly recommend using frozen corn, it has a much better flavor and consistency
- Judy P.