Soup recipes come in many different ways! Soup recipes make a great meal on their own or a perfect compliment to a full course dinner.

Soup Recipes:

CHEESE SOUP

• 1 small onion chopped
• 2 Tablespoons butter
• 1/2 cup diced carrots
• 1/4 cup diced celery
• 2 cups chicken broth
• 1/4 cup flour
• 2 cups half & half
• 1/4 Teaspoon salt
• Dash paprika
• 1 cup diced sharp cheddar cheese

Saute' onion and celery in butter on medium heat until tender, but not brown. Blend in flour. Add chicken broth and diced carrots. Cook until carrots are tender. Slowly add half & half, salt and paprika. Keep stirring as the mixture heats. When it is hot, but not boiling, add the cheese. Stir well and serve hot.

OVEN BEEF-VEGETABLE SOUP

Place 2-3 POUNDS CHUCK ROAST in a large roaster pan. Sprinkle with SALT, PEPPER, GARLIC POWDER. Pour 2 CUPS WATER around roast. Chop 2 ONIONS on top of meat. Cover and bake at 350 degrees about 2 HOURS or until done. Remove roast from pan and cut into smaller pieces. Then return it to the pan and add:

• 4 cloves fresh garlic
• 3 carrots, chopped
• 3 medium potatoes, chopped
• 1 can whole kernel corn, drained
• 2 cans green beans
• 2 cans diced tomatoes
• 3 cups chopped cabbage
• 3 Tablespoons dried parsley
• 2 Tablespoons dried basil
• 2 Tablespoons chili powder
• Salt & Pepper to taste

Stir all together and return to oven for 1 1/2 hours. This makes a lot of soup, and is great for putting into smaller containers and freezing for later use.

Soup Recipes:

FRENCH ONION SOUP

• 2 Tablespoons olive oil
• 5 medium onions, chopped
• 8 cups water
• 4 Teaspoons condensed beef stock
• 3/4 cup Sherry
• Toasted bread slices
• Swiss cheese

Using at least a 2 quart saucepan, saute' onions on medium heat in olive oil until tender. Add water and beef stock and bring to a boil. Add Sherry. Stir and remove from heat. To serve, put a piece of toast on the bottom of the bowl. Ladle the onion soup over the toast. Cover top of soup with Swiss cheese. Return bowls (best to set on a tray in oven) to the oven until cheese is hot and melted.

CREAM OF PUMPKIN SOUP

• 2 pounds pumpkin, peeled, seeded & cubed
• Salt & pepper
• 2 ribs celery diced
• 4 cups milk
• 2 cups chicken stock
• 2 Tablespoons butter
• Nutmeg-optional

Season pumpkin with salt and pepper. Put into a large pan with celery. Cover with chicken stock and simmer until pumpkin is soft-about 30-40 minutes.

Remove from heat and pour batches into the blender until all has been blended and is smooth. Return to the pan, add milk and heat until hot. Do not boil. Sprinkle with nutmeg, if desired, before serving.

EASY ASPARAGUS SOUP

• 1 can asparagus
• 4 cups half & half
• 2 Tablespoons butter
• Salt & pepper to taste

Put asparagus in blender until smooth. Put it into a saucepan. Add half & half, butter. Add salt and pepper to taste. Bring to a simmer, but do not boil. Serve hot.

EASY POTATO SOUP

• 1 finely diced small onion
• 2 Tablespoons butter
• 5 medium potatoes, diced
• water
• 2 cups milk or cream
• salt & pepper
• fresh parsley

Saute' onion with the butter until tender, not brown. Add diced potatoes. Barely cover with water. Simmer until the potatoes are soft. Add the milk, salt & pepper. Sprinkle with fresh chopped parsley when serving.

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