POTATO SOUP

• 3 potatoes
• 1 qt. milk
• 2 sliced onions
• 3 tbsp. butter
• 3 tbsp. flour
• 1 1/4 tsp.salt
• 1/4 tsp. celery salt
• 1/8 tsp. pepper
• Few grains ceyenne
• 1 tsp. chopped parsley

Cook potatoes in boiling salted water
When soft rub through a strainer
Scald milk with onion,
remove onion,
and add milk slowly to ptatoes
Melt half the butter,
add dry ingredients,
stir until well mixed,
then stir into boiling soup;
cook 1 minute,
strain,
add remaining butter,and sprinkle with parsley

CREAMY POTATO SOUP

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• 1 tbsp. butter or margarine
• 1 stalk celery
• sliced
• 4 green onions, sliced
• 1 can Condensed Chicken Broth
• 1/2 cup water
• 1/8 tsp. pepper
• 3 medium potatoes, sliced 1/4" thick
• 1 1/2 cups milk
• Sliced green onions

HEAT butter in saucepan.
Add celery and onions and cook until tender.ADD broth, water, pepper and potatoes.
Heat to a boil.
Cover and cook over low heat 15 min. or until potatoes are tender.
Remove from heat.
Place half the soup mixture and 3/4 cup milk in blender or food processor.
Cover and blend until smooth.
Repeat with remaining soup mixture and remaining milk.
Return to saucepan and heat through.
Garnish with sliced green onions.
Serves 5

VEGETABLE SOUP

• 4 Tbsp. butter
• 2 onions chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 6 tomatoes, chopped
• 1/3 pound zucchini, cut in slices
• 1/3 pound fresh green beans, cut in 2 inch pieces
• 4 ears fresh corn
• 1 cup celery chopped into small pieces
• 1 cup fresh peas
• 1/3 cup chopped fresh basil
• Salt and pepper to taste

Melt butter in pot and cook onions and garlic for 3 minutes.
Add chicken broth and tomatoes and bring to boil.
Reduce heat to simmer.
Cut kernels off of the corn cobs and add to the broth with the other ingredients.
Simmer for 20 minutes until veggies are crisp/tender.
Season with salt and pepper.

CREAM OF BROCCOLI SOUP

• 1 1-lb. bunch broccoli (or more)
• 2 tsp. salt
• 3 cups boiling water
• 2 tbsp. butter
• 3 tbsp. flour
• 1 14-1/2-oz. can evaporated milk
• 1 cups water
• 1-1/2 tsp. salt
• 1 tsp grated onion

Place broccoli,
heads down,
in 2 quarts cold water to which the 2 tsp. salt have been added;
let soak 30 minutes.
Drain;
wash in fresh water.
Drain again.
Strip off small stem leaves and outer peeling of stalks.
Cut broccoli into 1/2-inch pieces,
saving a few of the choice flowerets for garnish.
Place cut broccoli and flowerets into a large saucepan,
add 3 cups boiling water,
and cook 10-12 minutes at a rapid rate,
uncovered.
Remove the choice flowerets after 5-7 minutes.
When cut broccoli is tender,
crush with a potato masher or large spoon.
(It should be well broken up but not a puree.)
In another saucepan,
heat butter;
blend in flour.
Add evaporated milk and 1 cup water, stirring until sauce boils and thickens.
Add salt, onion, and crushed and whole broccoli.
Reheat to almost boiling and serve.

HAM & CABBAGE SOUP

• 2 Tbsp. butter or margarine
• 1/4 cup onion, minced
• 1/4 cup celery, chopped
• 1/4 cup flour
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 3 cups water
• 2 cups cabbage, chopped or shredded
• 2 cups ham, cooked and diced
• 3/4 cup dairy sour cream

Melt butter;
then saute onion and celery until tender.
Add flour, salt, and pepper, blending till smooth.
Add water and cook until mixture comes to a boil,
stirring constantly.
Add cabbage.
Cover and simmer until cabbage is tender,
about 10 minutes.
Stir in ham and cook until heated through.
Blend in sour cream.
Heat,
but do not boil.

STRAWBERRY SOUP

• 2 cups fresh strawberries (or unsweetened frozen berries)
• 1-1/3 cups fat-free dry milk
• 1/2 cup cold water
• 1 teaspoon vanilla
• 2 tablespoons sugar
• 1/4 cup cold orange juice

Combine strawberries, dry milk, water, vanilla, and sugar in a blender.
Blend until smooth.
Pour into a large bowl;
chill.
When ready to serve,
add orange juice;
beat with a whisk until smooth.