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