Soups

Cheese Vegetable Soup

1 quart chicken broth
1 small onion -- chopped
2 cans Veg-All
3 cans cream of chicken soup
2 soup cans water
16 ounces cheddar and mozzarella cheeses

Boil onion in broth 20 minutes. (After you bring to a boil, reduce heat). Add all other ingredients and simmer 20 more minutes.

Chicken a la Reine Soup

1/4 cup butter
1 cup finely diced onion
1 cup finely diced carrot
1 cup finely diced celery
1/3 cup all-purpose flour
2 quarts chicken broth
1/3 cup finely diced bell pepper
1 cup rice -- cooked
1 cup half and half -- heated
salt and white pepper -- to taste
1 cup or more finely diced chicken

Heat butter in a large soup pot and cook onion, celery and carrots until tender over low heat, stirring occasionally. Add flour, cook 5 minutes, stirring constantly. Do not brown. Gradually stir in broth until blended. Bring to a boil, cover and cook over low heat 5 minutes. Add bell pepper, rice and chicken and heat another five minutes. Sti rin warm half and half, heat but do not boil. Season to taste and serve.

Cream of Broccoli Soup with Cheddar Cheese

2 cups milk
3 tablespoons butter
2 tablespoons finely chopped onion
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon thyme
1/2 teaspoon garlic powder
2 cubes chicken bouillon
1 1/2 cups boiling water
2 cups shredded cheddar cheese
1 cup cooked finely chopped broccoli

Cook onions in butter until tender. Blend in flour and seasonings and cook 3-4 minutes, stirring constantly. Add boiling water and bouillon cubes and cook slowly until thick, stir in milk until smooth. Add the cheese and broccoli and heat through. Garnish with fresh chopped parsley.