PITTSBURGH (KDKA) - Talk Pittsburgh had a soup soiree and Mikey, Kelly and Heather shared their soup recipes on the show. You can view them below: 

Kelly's Broccoli Cheddar Soup

Ingredients:

- 1 box of chicken broth

- 1 block of gruyere cheese

- 1 bag of shredded cheddar cheese

- 1 container of heavy cream

- 3 heads of broccoli

- 3 tablespoons of onion powder

- 2 chopped onions

- 1 stick of butter

- 1 cup of flour

Directions: 

• Make roux first  (use one pot for all steps):
• onions
• butter
• flour
• Add chicken broth. Let simmer together. Once smooth and combined, add chicken broth, broccoli and seasonings. 
• Stir continuously as the cheese melts and fully blends into chicken stock. 
• TIP: Cook low and slow-- the cheese melts better.

Heather's French Onion Soup

Ingredients: 

• 1/2 cup unsalted butter 4 onions 
• Sliced 2 garlic cloves
• Chopped 2 bay leaves
• 2 fresh thyme sprigs
• Kosher salt and freshly ground black pepper
• 1 cup red wine, about 1/2 bottle
• 3 heaping tablespoons of all-purpose flour
• 2 quarts beef broth
• 1 baguette
• Sliced 1/2 pound grated Gruyere   

Directions:

• Melt the stick of butter over medium heat in a large pot.
• Add the onions, garlic, bay leaves, thyme and salt and pepper. Cook the onions until they're soft and caramelized for about 25 minutes.
• Add the wine and bring it to a boil. Once that's done, reduce the heat and simmer it until the wine has evaporated and the onions are dry. That should take about five minutes.
• Get rid of the bay leaves and thyme sprigs. Dust the onions with the flour and then stir it.
• Put the heat at medium-low and cook it for 10 minutes to cook out the raw flour taste. 
• Add the beef broth, bring the soup back to simmer and let it cook for 10 minutes. 
• Feel free to add salt and pepper to season it for taste.
• When it's time to eat, preheat the broiler. Lay out the baguette slices on a baking sheet. Sprinkle the slices with the Gruyere and broil it until it bubbles and it's golden brown. That should take 3-5 minutes.
• Ladle the soup into bowls and float the Gruyere croutons on the top.

You can find the original recipe here. 

Mikey's Pumpkin Soup

Ingredients:

• 1.2 kg / 2.4 lb pumpkin (any type) or butternut squash, unpeeled weight
• 1 onion, sliced (white, brown, yellow)
• 2 garlic cloves, peeled whole
• 3 cups vegetable or chicken broth/stock, low sodium
• 1 cup water
• Salt and pepper
• 1/2 – 3/4 cup cream

Directions: 

• First, cut the pumpkin into 2.25-inch slices. Then, you should cut the skin off and get rid of the seeds. After that, cut them into 1.5-inch chunks.
• In a pot, you should put the pumpkin slices, onion, garlic, broth and water. Get the water to boil without a cover, then reduce the heat and let it simmer until the pumpkin is tender. This should take about 10 minutes.
• Remove the pot from the heat and blend it until it's smooth.
• Use salt and pepper to season it. Stir the cream into it. 
• Add some pepper and parsley if you'd like.

You can find the original recipe here.