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.
| 
Stumble It!
