2 tbsp. butter or margarine
1 lg. onion, chopped
4 c. raw potatoes, cubed 1/4"
1 c. light cream or milk
1 lg. carrot, chopped
4 c. chicken broth
2 tbsp. chopped fresh dill
1 (16 oz.) can whole kernel corn
Optional: 1 c. grated Cheddar cheese

Melt butter in large pan. Add onion, potato and carrot. Cover and cook over very low heat 5-10 minutes. Add broth, salt and pepper to taste. Simmer until vegetables are tender. Remove from heat. Puree 1/2 of mixture or blender or food processor. Return puree to reserve mixture in pan and stir in cream. Add corn; return to heat if necessary. DO NOT BOIL! Serve garnished with cheese, if desired. Note: If dill is not available; the soup's great without it!.

------------------------

1 lb. bulk Italian sausage
1 med. onion, sliced
1 1/2 c. water
1/2 tsp. dried basil leaves
1 med. zucchini, sliced
1 med. yellow summer squash, sliced
1 (16 oz.) can whole tomatoes
1 (10 1/2 oz.) can condensed beef
broth
1/2 c. grated Parmesan cheese

Cook and stir sausage and onions in a 3 quart saucepan until sausage is light brown; drain. Stir in remaining ingredients except cheese; break up tomatoes with fork. Heat to boiling; reduce heat, simmer until zucchini is tender, about 5 minutes. Serve with cheese.

------------------------

1/4 lb. salt pork, finely diced
2 1/2 qts. water (+/-)
1 (16 oz.) can tomatoes, undrained
1 (15 oz.) can red kidney beans,
undrained
1 (15 oz.) can white kidney beans
6 beef bouillon cubes
3/4 c. uncooked tiny macaroni
Grated Parmesan cheese
1 c. diced carrots
1 c. diced celery
1 c. shredded cabbage
1 c. chopped green onions
1 (10 oz.) pkg. frozen chopped spinach
1 tsp. basil
1/2 tsp. pepper
1 lb. ground beef (optional)

Saute pork in large Dutch oven until crisp; drain. Brown ground beef. Add remaining ingredients except macaroni and Parmesan. Bring to a boil; cover, reduce heat and simmer one hour. Stir occasionally. Add macaroni; simmer 10 minutes. Sprinkle each serving with Parmesan cheese. Yield: 18 cups.

------------------------

1 lg. stewing hen or fryer-chicken,
cut in pieces
1 qt. cold water
1 tbsp. dried parsley
1 bay leaf
1 tbsp. salt (optional)
1-2 tsp. curry powder
1/8 tsp. nutmeg
1/8 tsp. ground cloves
2 tbsp. olive oil (or chicken broth)
1 med. onion, chopped
1 med. carrot, chopped
1 green bell pepper, chopped
1 med. apple, pared, cored & chopped
Salt & pepper to taste
1/3 c. flour (optional)
1 (14 oz.) can stewed tomatoes
Cayenne pepper to taste

In large soup pot or kettle, combine first 8 ingredients; cover and simmer approximately 45 minutes (until chicken is tender). Remove chicken, if needed, to determine the need for more water. You'll need at least a quart. Discard skin and bones; cut meat into small chunks. In another large pot, heat oil over medium heat and add next 7 ingredients; simmering until tender. Remove from heat and stir in flour. Stir in broth, chicken and tomatoes (with juice) and cayenne pepper. Boil, reduce heat; cover and simmer about 1 hour. Serves 8-10. Sprinkle with croutons, if desired. This makes a wonderful winter time dinner! Variation: Add sausage brats with the chicken.

------------------------

1 c. onions, finely diced
1 c. celery, finely diced
2 c. potatoes, diced
2-3 cans clams
3/4 c. butter or margarine
3/4 c. flour
1 qt. half and half
1/2 tsp. salt
2 tbsp. wine vinegar
Pepper to taste

Drain juice from clams. Put juice in pot with vegetables. Add water until barely covers vegetables; simmer on medium heat until barely tender. In separate pan, melt butter. Add flour, stirring constantly, until smooth. Add half and half; stir with wire whip until thick and smooth. Put all together. Add salt, pepper and vinegar after heated through.

------------------------

2 tbsp. margarine
2 tbsp. flour
1/2 tsp. salt
Dash pepper
2 c. milk
1 c. diced cooked potatoes
1/4 c. minced onion
1 c. shredded Cheddar cheese

Melt margarine in a saucepan over low heat. Blend in flour, salt and pepper. Add milk gradually. Cook, stirring constantly, until mixture thickens and bubbles. Add potatoes, onion and cheese. Heat over low heat until cheese is melted. (DO NOT BOIL.) Makes 4 servings. Recipe may be doubled.

------------------------

2 tbsp. butter
1 tbsp. minced onion
1/4 c. flour
4 c. chicken broth
2 c. cooked wild rice
1/2 tsp. salt
1 c. half and half
2 tbsp. sherry (optional)
Minced parsley or chives
Variations: 1/3 c. minced ham, 1/3
c. finely grated carrots, 3 tbsp.
slivered almonds

Melt butter in saucepan. Saute onions until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture thickens slightly. Stir in rice and salt. Simmer 5 minutes. Blend in half and half and sherry (and any variations). Heat to serving temperature. Garnish with parsley or chives. Makes 6-7 cups.

------------------------

9 slices thick bacon, diced
1 med. onion, diced
1 can cream of mushroom soup
1 can cream of potato soup
1 c. uncooked wild rice
2 pts. half and half
1 c. grated American cheese

Cook wild rice until tender. Fry bacon until crispy; add onion and cook until tender. Drain excess grease. Combine cooked rice, bacon, onion, soups, and half and half; simmer until thick. Just before serving, add grated cheese and stir until melted. Garnish with croutons, if desired.

------------------------

1 1/2 c. broccoli, chopped OR
1 (10 oz.) pkg. frozen chopped
broccoli
2 ribs celery, chopped
1 onion, chopped
1 c. unsalted chicken broth
2 c. skim milk
2 tbsp. cornstarch
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. ground thyme
1 oz. Swiss cheese, shredded (about
1/4 c.)

In a large saucepan, place broccoli, celery, onion and broth. Bring to a boil, cover and simmer 8 minutes until vegetables are tender. In medium bowl combine milk, cornstarch, salt, pepper and thyme. Add milk mixture to vegetable mixture and cook until soup is slightly thickened and just begins to boil (about 4 - 5 minutes), stirring constantly. Remove from heat and add cheese, stirring until melted.

------------------------

6 shallots, peeled & chopped
5 carrots, chopped
2 beets, peeled & chopped
2 potatoes, peeled & chopped
4 leeks, chopped
1 c. parsley, chopped
5 c. chicken broth
2 c. water
2 c. skim milk
1/2 tsp. curry powder

Combine first 6 ingredients in a large kettle. Add chicken broth and water and cook for 20 to 25 minutes or until vegetables are tender. Blend lightly until vegetables are just minced but not smooth. At this point the mixture can be refrigerated or frozen. When ready to serve, add skim milk and curry powder and heat. Croton Falls, NY

------------------------

1 1/2 c. Great Northern beans
1 smoked ham hock
1 med. potato, diced fine
1 onion, sliced fine
1/2 c. celery, diced
1 clove garlic, minced
Salt & pepper to taste

Soak beans overnight or bring to boil and boil 2 minutes, let stand 1 hour. Drain beans and measure liquid. Add water to make 2 quarts. Put in kettle with beans and ham hock. Cover and simmer 2 hours. Add potato, onion, celery and garlic. Simmer 1 hour. Remove ham hock and cut up meat. Remove 1 cup beans and some liquid and puree in blender. Return meat and pureed beans to soup. Heat, season to taste. Makes 6 large servings. Aberdeen, NC

------------------------

3 to 4 lb. beef bone
2 qts. cold water
1 tsp. salt
2 c. potatoes, diced
1/2 c. rice or barley
2 c. carrots, diced
1 sm. onion, cut up
2 c. peeled tomatoes
1 c. green beans, cut
1/2 c. celery, chopped

Cut half meat from bone and brown in hot fat. Add remaining meat and bone to cold water. Add browned meat, onion and salt. Cook slowly for 2 hours. Cool after removing bones, skim fat off; when it is solid. Reheat and add vegetables; continue to cook 1 hour. Serves 8 to 10. Cook in large heavy pan, Dutch oven, etc. Purdys, NY

------------------------

4 med. potatoes, cut in chunks
4 med. onions, sliced
2 tbsp. margarine
1/8 lb. margarine (1/4 c.)
2 (2 c. cans) cream style corn
1 qt. milk (4 c.)
1/2 c. light cream (optional) I don't
usually have any
1 1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. parsley flakes
1/8 tsp. thyme
1/8 tsp. marjoram

Fry onions in 2 tablespoons of margarine until browned. Cook potatoes, cubed, for 15 minutes. Use 1/2 cup potato water to rinse corns' cans. Warm milk and cream in a large pan and add potatoes, onions, corn and 1/4 cup margarine, herbs and salt and pepper. Heat until piping hot, do not boil. Set aside to cool. Reheat and serve. It's better served next day. I may increase herbs to 1/4 teaspoon. Purdys, NY

------------------------

1 lb. green split peas
1 lb. carrots, chopped
1 smoked ham bone
Salt & pepper to taste
1 onion, chopped
2 qts. boiling water
Herbs, as desired

Rinse ham bone, add with onion and carrot to boiling water. Rinse split peas, drain and add. Boil moderately for 2 1/2 hours. More water may be added while cooking, if necessary. Remove ham bone. Strain, if necessary. Serve very hot. Purdys, NY

------------------------

1 clove garlic, finely minced
1 med. onion, chopped
2 stalks celery, sliced
Saute in 2 tablespoons olive oil
1 (28 oz.) can Italian peeled
tomatoes (break up & spoon)
1 (tomato) can of water
1 tsp. salt
1 tbsp. parsley
1/2 tsp. basil
Pepper

Bring above to boil and add with 1 cup elbow macaroni (or like macaroni). When macaroni is done, add 1 (pound) can white kidney canellioni beans, juice and all. Serve with grated Romano cheese. Hebron, NH

------------------------

2 tbsp. olive oil
2 tbsp. safflower oil
2 med. onions, chopped
2 cloves garlic, chopped
1 c. split peas
6 c. water
1/2 c. carrots, sliced
1 stalk celery
1 bay leaf
Salt & freshly ground pepper
1 c. cooked rice

Heat 2 oils in pot - add onions, then garlic. When onions wilt (do not brown) add the rest of the ingredients except rice. Boil gently 2 hours. Put warm cooked rice on bottom of soup plates then add hot soup. Serves 6 to 8. Katonah, NY

------------------------

1 lb. green split peas
1 lb. carrots, chopped
1 smoked ham bone
Salt & pepper to taste
1 onion, chopped
2 qts. boiling water
Herbs, as desired

Rinse ham bone, add with onion and carrot to boiling water. Rinse split peas, drain and add. Boil moderately for 2 1/2 hours; more water may be added while cooking, if necessary. Remove ham bone. Strain, if necessary. Serve very hot. Purdys, NY

------------------------

1/2 c. celery, sliced
1/2 c. onion, chopped
1 med. clove garlic, minced
1/2 tsp. ginger, ground
2 tbsp. butter or margarine
2 cans chicken rice soup
1 soup can water
2 c. cooked chicken, diced
1 pkg. frozen snow peas
1 tbsp. soy sauce
1/2 c. water chestnuts, sliced

In large saucepan, cook celery and onion with garlic and ginger in butter until tender. Add remaining ingredients. Cook over low heat 5 minutes or until done; stir occasionally. Serve with additional soy sauce. Makes about 6 cups. Patterson, NY

------------------------

5 gals. water
6 plus lbs. turkey
4 lbs. frozen mixed vegetables
3 lbs. carrots, cut up
2 lg. rutabagas (waxed Canadian
turnips) cut up
2 yellow turnips, cut up
1 lb. sm. white boiling onions
3/4 to 1 lb. celery, cut up
Spices to taste

Simmer turkey alone for 2 to 3 hours. Skim grease. Debone. Add vegetables. Simmer all for 3 to 4 hours. Add spices during last hour. Patterson, NY

------------------------

I always hollow out a big pumpkin to use as a tureen when serving this colorful soup. 1/4 c. (1/2 stick) butter
2 med. onions, coarsely chopped
4 scallions, white & green parts,
thinly sliced
2 lg. garlic cloves, finely chopped
6 carrots, thinly sliced
1 1/2 c. celery, diced
3 qts. chicken broth
6 med. potatoes, peeled & quartered
4 parsnips, peeled & sliced
4 c. cubed pumpkin or butternut squash
4 white turnips, peeled & quartered
3 lg. tart apples, peeled & coarsely
chopped
2 bay leaves
1 tsp. dried basil
1/2 tsp. dried thyme
Salt & freshly ground black pepper

Melt the butter in a large heavy pot over medium heat. Add the onion, scallions, garlic, carrots, and celery and saute for 10 minutes. Add the chicken broth, vegetables, apple and bay leaves and bring the mixture to a boil. Lower the heat and simmer the soup for 20 minutes. Add the basil, thyme, and salt and pepper to taste and simmer for about 15 minutes longer, or until the vegetables are tender. Serve. (The soup can be made a day in advance and reheated over low heat before serving.) Serves 16. Carmel, NY

------------------------