ANNIE OAKLEY'S EAGLE EYE SOUP ENJOY DAN:

          ANNIE OAKLEY’S EAGLE EYE SOUP by CHEF DAN:

(1951 Cowboy Cookbook from Emery)       (A sure fire favorite)

Serves 4

INGREDIENTS:

3 tablespoon butter 6 onions, sliced

3 tablespoons vegetables oil

1 teaspoon sugar

2 tablespoon flour

3 (10 Oz) cans beef broth

3 soup cans water

1/2-teaspoon sage

1 cup pale dry sherry

1 bay leaf

Sourdough muffins

Swiss cheese

Parmesan cheese

DIRECTIONS:

1.   Simmer first 3 ingredients on medium-heat, covered for 20 minutes.

2.   Add sugar and cook 20 minutes, until golden colored.

3.   Add flour and cook 2 minutes.

4.   Then add beef broth and next 4 ingredients.

5.   Bring to a boil and simmer for 30 minutes.

6.   Serve with a floating toasted sourdough muffin, topped with melted Swiss cheese.

7.   Sprinkle with Parmesan cheese.

ENJOY DAN:                               PLANT SEEDS & SING SONGS!!