4      Large         baking potatoes
2/3    Cup           butter or margarine
2/3    Cup           flour
6      Cups          milk
3/4    Tsp           salt
1/2    Tsp           black pepper
1/2    Tsp           white pepper
4                    green onions -- chopped and divided
12     Slices        bacon -- cooked and crumbled
1 1/4  Cups          cheddar cheese -- shredded and divided
8      Ounces        sour cream

Wash, dry and prick potatoes with fork. Bake in 400-degree oven for 1 hour or until done. Let cool. Cut into half lengthwise and scoop out pulp; set aside. Use skins for something else, such as stuffed potato skins. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add potato pulp, salt, pepper, 2 Tbs. green onion, half the bacon and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency. Serve with remaining green onions, bacon and cheese.
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Therapeutic Miso Soup

4 qts. water or vegetable juice
Chopped green onions
Shredded mushrooms
Can add grated zucchini, carrots or SOBA or UDON noodles, available at Health Food Stores (the noodles are whole grain and very easy to digest).
Grated ginger
Miso also available at Health Food Stores

Cook until vegetables are soft, (add noodles in last 5-7 minutes). Then add miso to taste - usually about 1/4 cup for this amount of liquid. You will need to taste and experiment. Most important for "therapeutic" soup is to get light (as opposed to dark) Miso. This is peanut butter colored or lighter, and not as salty and heavy. Note: I mixed the Miso in a cup of the liquid before I added it to soup. Swansons now makes a vegetable broth.
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RUMANIAN CABBAGE SOUP WITH BACON

Yield: 6 Servings

8.00 oz Sliced bacon
2.00    Onions, sliced
2.00    Green peppers, hulled and chopped
1.00    Cabbage, cut into slices
Salt and pepper
Several sprigs of dill and savory, chopped
1.50 qt Water
2.00    Egg yolks
0.50 c  Heavy cream (sweet or sour)
1.00 tb Vinegar

Your will need a large soup pot. Chop up one slice of bacon, and fry it in a heavy stewpan until the fat runs. Fry the onions in the fat until they are golden. Add the peppers and fry them, too. Remove the stewpan from the heat. Layer the cabbage and the rest of the bacon into the soup pot. Season between the layers with salt, pepper, and the herbs.
Pour the water over it all and bring to a boil. Turn the heat down and simmer the soup for 40 to 50 minutes, until the vegetables are tender. Remove the soup from the heat.
Beat the egg yolks with the cream and the vinegar in a little bowl. Stir in a ladleful of the hot soup. Whisk well and pour the mixture back into the soup to thicken and enrich it.
Serve in deep bowls accompanied with fresh bread. This soup is a meal in itself, and wants only a piece of cheese and fresh fruit to make it complete.
Serves 6. Time: 20 minutes plus 50 minutes cooking
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DILL PICKLE SOUP

Yield: 8 Servings

1.00 c  Butter or margarine
0.50 c  All-purpose flour
1.50 qt Chicken broth
12.00 oz Dill pickles, shredded or finely chopped(about 1 1/2 cups)
1.00 c  White wine or additional chicken broth
0.50 ea Medium onion, finely chopped
3.00 tb Sugar
2.00 tb Vinegar
1.00 tb Worchestershire sauce
4.00 ea Garlic cloves, minced
2.00 ts Salt
1.00 ts Dill weed
1.00 ts Curry powder
0.50 ts White pepper
2.00 ea Bay leaves
2.00 c  Warm milk
OPTIONAL:
Dash green food coloring
Croutons

In a large kettle, melt butter. Add flour; cook and stir until bubbly. Gradually add broth. Add the next 12 ingredients; bring to a boil over medium heat. Reduce the heat; add milk. Remove bay leaves. Add food
coloring and garnish if desired.
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Tibetan Vegetable Soup

Yield: 4 servings

2 tb Ghee
1 tb Minced ginger
1 tb Minced garlic
1/2 c  Onion, diced
1/4 c  White flour
4 c  Water
2 c  Mixed vegetables, chopped
1/2 c  Chopped tomatoes
1 c  Tofu, drained & diced
1/4 c  Green onions, chopped
1 tb Tamari sauce
1/4 ts Black pepper

Melt ghee & stir-fry ginger, garlic & onion for 1 minute. Add flour & continue to stir fry for fro 3 to 5 minutes, till golden in colour. Add water a little at a time, whisking constantly to keep it smooth. Add vegetables, tomatoes, tofu, green onions & bring to a boil. Add the remaining ingredients. Simmer for 10 minutes. Thin with extra water if
too thick. Serve hot.
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SIMPLE SALMON CHOWDER

Yield: 4 Servings

3.00 tb Butter
1.00 lg Onion; diced
1.50 c  Celery; diced
4.00 md Potatoes; diced  OR...
3.00 lg -potatoes, diced
2.00 tb Cornstarch
-(rounded tablespoons)
12.00 fl Evaporated milk
2.00 c  Cooked salmon*

*(2 small cans or 1 large can)

Saute celery and onion in butter until brown. Add potatoes and enough water to cover. Simmer 20 minutes or until potatoes are done. Stir cornstarch into about 1 cup water and add to mix. Increase heat to thicken. Add milk and salmon and serve when hot. Serves 4.
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ALASKA SALMON CHOWDER

Yield: 6 Servings

7.50 oz Canned Alaska salmon
0.50 c  Chopped onions
0.50 c  Chopped celery
1.00    Garlic clove; minced
2.00 tb Margarine
1.00 c  Diced potatoes
1.00 c  Diced carrots
2.00 c  Low salt chicken broth
0.50 ts Thyme
0.25 ts Black pepper
0.50 c  Chopped broccoli
13.00 oz Low-fat evaporated milk
10.00 oz Frozen corn kernels; thawed
Minced parsley

Drain and flake salmon, reserving liquid. Saute onions, celery and garlic in margarine. Add potatoes, carrots, reserved salmon liquid, chicken broth and seasonings. Simmer, covered, 20 minutes, or until vegetables are nearly tender. Add broccoli and cook 5 minutes. Add flaked salmon, evaporated milk and corn; heat thoroughly. Sprinkle with minced parsley to serve.
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EASY SALMON CHOWDER

Yield: 8 Servings

6.00 sl Bacon; Diced
0.50 c  Onion; Chopped
10.75 oz Condensed Chicken Broth
5.50 oz Au Gratin Potato Mix
2.00 c  Water
17.00 oz Whole Kernel Corn
0.13 ts Black Pepper
15.50 oz Red Sockeye Salmon; Drained
Boned, Skinned, And Broken
Into Chunks
1.50 c  Milk
0.33 c  Evaporated Milk

Fry the bacon in a 10-inch skillet until crisp, about 8 minutes. Remove the bacon and drain on paper towels. Combine the onion, chicken broth, au gratin potato mix (both the potatoes and sauce mix), water, undrained
corn, and pepper with the bacon in a 3 1/2-quart slow cooker. Cover and cook, on the low setting, 6 hours. Add the salmon, milk and evaporated milk. Cover and cook, on the high setting, 15 minutes or until thoroughly heated.
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CLEAR SALMON SOUP

Yield: 6 Servings

6.00 c  ;Water
1.50 lb Smelts, whole; cleaned well
1.00    Onion, med
1.00    Carrot, large; peeled/quarte
1.00    Leek (white only)
1.00    Celery stalk; with leaves
1.00    Parsnip; peeled
1.00    Bouquet garni
Salt; to taste
Pepper, white; to taste
1.00 lb Salmon trimmings
0.75 c  Wine, white, dry
3.00    Potato, new
2.00    Carrot, thin; peeled
1.00    Egg white
1.00    Eggshell; crushed
1.00 lb Salmon fillet, skinned
5.00 tb Scallion; chopped
Lemon slices, thin

Approx. Cook Time: 2:00 In a large stock pot, place the water, smelts, onion, quartered carrot, leek, celery, parsnip, bouquet garni, and salt and pepper, and bring to a boil over high heat, periodically skimming off the foam as it rises to the top. Cover the pot, reduce the heat, and simmer for 35 minutes. Strain the stock through a fine sieve into a clean pot, pressing the solids with the back of a spoon to extract as much liquid as possible. Discard the solids. Return the stock to the heat and add the salmon trimmings, wine, potatoes, and thin carrots. Bring to a boil, then reduce the heat to low and simmer, covered, until the vegetables are tender, about 25 minutes. Strain the stock into a clean pot, discarding all the solids except the potatoes and all the carrots. Rinse the potatoes and carrots being careful not to mash them, and set aside. Return the stock to low heat and simmer for several minutes. Add the egg white and shell and increase the heat to medium high. Bring to a boil, beating constantly, with a wire whisk. When the stock boils, the egg white will start rising to the surface. At this point, turn off the heat and let stand for five minutes. Line a colander with a double layer of dampened cheesecloth and strain the stock into a clean pot. Add the fish fillets to the stock and poach over medium low heat until cooked through; five minutes. Taste and adjust the
seasonings. Halve the reserved potatoes and cut into wedges. Cut the carrots into fine dice. Divide the fish fillets among six soup bowls. Add a few potato wedges and diced carrots to each bowl. Ladle the stock into the bowls, sprinkle with scallions, and garnish with lemon slices.
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Low Fat Vegetable Soup

3      medium        zucchini sliced -- 2 "
2      medium        carrots, sliced
1                    mushrooms , sliced
1      medium        onion , sliced
1      10-oz.        russet potato, peeled, -- cut into 1" pieces
3      14.5 oz. can  vegetable broth
3      cups          crushed tomatoes with added puree
1      14.5 oz, can  stewed tomatoes
3      tablespoons   chopped fresh parsley
2      tablespoons   chopped fresh cilantro
1      tablespoon    chopped garlic
1      teaspoon      dried basil
1      teaspoon      dried oregano
salt and pepper
Additional chopped parsley

Combine zucchini,carrots,mushrooms,onion and potato in heavy Dutch oven. Add vegetable broth,crushed tomatoes, stewed tomatoes,3 tablespoons parsley,cilantro,garlic,basil and oregano. Bring mixture to a boil.
Reduce heat,cover and simmer until vegetables are tender,about 30 minutes. Strain cooking liquid into large saucepan,reserve vegetables. Place 3 cups vegetables in blender. Add 1/4 cup cooking liquid. Puree until smooth. Stir puree into remaining cooking liquid in saucepan. Return remaining vegetables to cooking liquid. Season to taste with salt and pepper.(can be prepared five days aheaad. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls, sprinkle with additional parsley. Yield: 8 servings.
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Hallowen Stew

3      pounds        shoulder roast
2      cups          chopped onions
2      cups          chopped green peppers
2      tablespoons   olive oil
2      tablespoons   butter
2      teaspoons     salt
dash          pepper
1                    bay leaf
1/2  teaspoon      thyme
1      tablespoon    tomato paste
2      cloves        garlic, minced
1/2  cup           dry red wine
2      cans          beef broth
2      cups          squash
2      cups          green beans
1      28-oz.can     cut up tomates
1      can           whole kerbel corn

Saute onions and green peppers in butter and olive oil. Brown meat and add wine. Cook 5 minutes. Add broth and simmer in oven 1 1/2 hours. Add vegetables, except corn, and cook 35 minutes. Add corn, cook 10 minutes.Serve in a hollowed out pumpkin. Serves 8 to 10.
Note: Suggest temperature in oven be 350*F.
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Onion and Bread Soup

10      to 12 medium  onions,  chopped
16      tablespoons   butter
2      tablespoons   flour
1      t0 1 1/2 qts  water,heated to boiling
4      slices stale  bread, cut in small pieces
salt
2                    egg yolks
2      teaspoons     vinegar

Melt butter in a saucepan ,when all melted add onions let them cook, stirring occasionaly,about 15 minutes. Sprinkle in flour and stir onions around. let cook until done. Add boiling water,stir for 1 minute, Add bread to the onions in pan.. Let it boil for 10 minutes stirring often. Remove from heat and have ready the beaten egg yolks mixed with the vinegar, add some of the soup to the yolks, then add this mixture to the saucepan.and mix well let stand 10-15 minutes. Then piur into soup bowls. This is a delicious dish. Serves 4-6.
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Avocado Bisque

1      large ripe    avocado peeled and pitted
1/2  cup           fresh lemon juice
salt and freshly ground pepper
1 1/2  cups          chicken broth
1/4  cup           heavy cream

Cut avocado into large chunks and immediately dip into lemon juice. With a fork smash avocado into the lemon juice--not mashing too finely, as you want some of the pulp to remain in nugget size about size of peas. Season with salt and pepper. Turn mixture into a saucepan, preferably one with enamel lining, place over low heat. Slowly add chicken broth, stirring to blend then add the cream. Bring the soup just to a boil and simmer for 2 minutes. Chill in refrigerator for several hours before serving.
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Savory Summer Soup

4      medium size   zucchini, sliced
1      medium green  pepper, seeded, deribbed and sliced
2      large cloves  garlic, sliced
4      tablespoons   butter
salt and pepper
2      tablespoons   chopped fresh thyme
6      cups          chicken broth
1      cup           heavy cream
finely cut fresh chives,chopped parsley

In a heavy pot,saute three of the sliced zucchini with the green pepper, onions and garlic in 3 tablespoons of the butter over low heat. Cook, stirring often, for about 10 minutes, or until vegetables are tender but have not browned. Add thyme, salt and pepper to taste. Stir in chicken broth and simmer uncovered for 15 minutes. Meanwhile, saute the remaining zucchini in 1 tablespoon butter until barely tender and still bright green. This should take about 3 minutes-stir, and watch closely that it does not overcook and become mushy. Immediately turn the sliced zucchini out onto a plate to cool quickly. Reserve. Cool the vegetables-and-broth mixture slightly and puree it in a blender or food mill. In a bowl,stir the cream into the puree and add the sliced sauteed zucchini. Adjust the seasonings- the soup should be rather highly seasoned as chilling vitiates flavors. Chill for 24 hours and serve the soup with a scattering fo fresh chives and parsley.
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Cucumber Potato Soup

4      medium        potatoes, peeled and diced
1      teaspoon      salt
2      cups          water
1      medium        cucumber,peeled, diced ,seeded
1/4  teaspoon      white pepper
1      cup           heavy cream or milk
1/2  cup           milk
1      green         onion , sliced
1      teaspoon      dill weed or 1Tbsp. chopped fresh dill
additional salt and pepper to taste

In large saucepan, cook potatoes in salted water until very soft. Place sieve over a large bowl. Pour potatoes and liquid into the sieve and force potatoes through. Return to saucepan. Stir in cucumber, pepper, cream, milk and onion. Simmer gently for about 5 minutes or until cucumber is tender. Add dill, salt and pepper. Chill at least 4 hours
for a good summer soup, Makes 4 servings.
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Blender Gazpacho (Chilled Summer Soup)

3      large         tomatoes
1/3                cucumber
1      small         green sweet bell pepper
1      small         red bell sweet pepper
1/2  small         onion
2                    garlic cloves
2      cups          tomato juice
1/2  cup           vegetable stock
3      tablespoons   red wine vinegar
salt and freshly-ground black pepper
1      tablespoon    chopped fresh chives
1      tablespoon    chopped fresh mint

NOTE: You will need a blender to make this soup; and you'll need to start it in advance to allow time for chilling. If you're using a stock cube or powder, blend it in with the vegetables to make sure it's well-distributed. Dice the tomatoes, cucumber and bell peppers. Reserve about a quarter of each for garnish, and put the rest into the
blender. Finely dice the onion and garlic, and add these to the blender too. Pour the tomato juice into the blender and blend until smooth. Stir in the stock and wine vinegar, and chill for 30 minutes. Mix in the reserved vegetables and the herbs. Serve with croutons or French bread if desired.
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Chilled Mulligatawny Soup

1                    onion
1                    carrot
2      ounces        unsalted butter
3      Tbsps         plain flour
1                    dessert spoon curry powder -- ¥
2 1/2  pints         beef stock
2      tablespoons   mango liquid
To Garnish: cauliflower florets

Peel and finely chop onion and carrot. Melt butter in large pan over mod heat and cook until onion is transparent. Sift flour and curry powder together and stir into vegetables. Continue cooking, stirring constantly until deep brown colour. Gradually stir in the hot stock and bring to boil. Simmer for 30 mins, set aside to cool slightly. Put soup through coarse sieve or liquidise for 1 - 2 mins. Stir in mango liquid, chill for at least 1 1/2 hrs. Before serving remove any fat from surface. Pour into bowls, garnish with tiny florets of cauliflower.
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Beef Vegetable & Barley Soup Starter Mix

1/2 c Barley
1/2 ts Dried whole basil
1/2 c Dried split peas
1/4 ts Dried whole oregano
3 Beef bouillon cubes; crushed
1 Bay leaf
1/4 ts Ground black pepper

Combine the ingredients in a small bowl, and store in an airtight container
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Cheese Soup with Bourbon

1      cup           flour
1/2  cup           finely chopped onion
1      cup           dry red wine -- * see note
3      cups          cold water
5      cups          Beef stock -- see recipe
1                    bay leaf
2      ounces        bourbon
salt and pepper -- to taste
2      slices        white bread flour
5      tablespoons   grated Swiss cheese

*such as California Louis Matini or Mountain Red

serves 5

Put the flour in a skillet and heat over low flame, stirring constantly until golden brown. In another pot, combine the onion and wine, heat, and reduce the wine by half. Mix cold water with the browned flour until smooth. Add to Beef stock, together with bay leav and bourbon, and simmer for 45 minutes. Cut the bread into small cubes and saute until golden brown. Strain the soup into soup bowls. Sprinkle each serving with 1 tablespoon grated Swiss cheese and the croutons. Serve very hot.
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Cold Senegalese Soup

5      tablespoons   butter
1      small         onion -- coarsely chopped
1                    carrot -- coarsely chopped
1      stalk         celery -- coarsely chopped
1      heaping tsp   curry powder
3      small         cinnamon sticks
2                    bay leaves
1      teaspoon      whole cloves
5      cups          strong chicken broth
1      tablespoon    tomato puree
2      heaping tbsp  almond paste
1      tablespoon    red currant jelly
3      tablespoons   flour
salt
freshly ground white pepper
2      cups          heavy cream
toasted coconut

serves 6 to 8

Melt 2 tablespoons of the butter in a heavy saucepan. Add the vegetables. Cook over moderate heat, stirring occasionally, until the vegetables have taken on a little color. Stir int he curry powder until well blended. Add cinnamon sticks, bay leaves, cloves, chicken broth, tomato puree, almond paste, and jelly. Mix well, bring to a boil, and simmer for 1 hour. Skim off any foam that rises to the surface. Knead the remaining butter together with the flour. Add, little by little, to the soup, stirring until well blended. Cook for 5 to 6 minutes, or until the soup has thickened slightly. Strain, adjust the seasonings, cool, and refrigerate. Just before serving, add the heavy cream. Serve in well-chilled soup cups with a sprinkling of toasted coconut.
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Fresh Eel Soup

4      ounces        dried mushrooms
1      3 pound       fresh eel, skinned and cleaned
1      teaspoon      salt
1      pint          sour cream
1/4  teaspoon      freshly ground black pepper
1/4  teaspoon      paprika
2      teaspoons     rye flour
3      tablespoons   chopped fresh dill

serves 6

Cut eel in 2-inch pieces. Wash mushrooms, drain; cover with cold water, let stand 24 hours. Drain waer and pour it over eel, add additional cold water to cover, about 1 1/2 quarts of liquid all together; add salt, cover. Briong to a boil, then lower heat and cook slowly until eel is tender, 25 to 35 minutes. Add mushrooms and stir. Remove eel from the soup.
Add sour cream slowly to soup, stirring steadily. Add pepper and paprika. Mix flour with a spoonful of hot soup and stir into the kettle. Stir until soup boils, add eel; bring to a boil again. Serve with chopped dill sprinkled on top.
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Frog's Legs Soup

1      ounce         finely chopped shallots
8      tablespoons   butter
12      pairs         frog's legs
1/2  cup           white wine
1      quart         Fish stock -- see recipe
salt and pepper
2      ounces        flour
1/2  cup           milk
3      ounces        watercress
2                    eggs
1/2  cup           heavy cream
ground nutmeg

serves 8

Cook the shallots gently in 4 tablespoons of the butter until they turn blond. Add the frog's legs and cook for 2 minutes over medium heat wthout browning. Add the white wine and then the Fish stock; season to taste with salt and pepper. Cook for 10 minutes over medium heat. Remove the frog's legs from the liquid and set aside. Mix the flour and cold milk until smooth, and add to the liquid, making sure it is well blended. Cook for 25 minutes.
Cut the watercresss in strips (chiffonade) and cook 3 minutes in a little water. Bone the frog's legs and cut into cubes. At the last moment place the eggs and heavy cream into the upper part of a stainless steel double boiler (the water must be very hot, nearly boiling) and stir vigorously with a whip to obtain a mosseline; it should be quite light and equla to about four times the original volume. Strain the soup through a fine sieve. Add the watercress and the egg-cream mixture. Adjust the seasonings again and sprinkle with ground nutmeg. With the whip, blend in the rest of the butter. add the frog's legs and serve.
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Minestrone Di Mona

1      cup           butter
1      medium        onion
4      medium        carrots
2                    leeks
2      stalks        celery
1      clove         garlic -- minced
1      thin slice    lard
1      small can     peeled tomatoes
2      tablespoons   finely chopped Italian parsley
2      large         potatoes
4                    zucchini
1      cup           dried lentils
1      pound         fresh white beans -- or
1      can           white beans
1      pound         fresh green peas -- or
1      can           baby peas
3      quarts        water
2                    beef bouillon cubes
salt and pepper -- to taste
1/2  cup           rice or pastina
8                    croutons
grated Parmesan cheese

serves 8

Heat the butter in a deep soup kettle. Peel and chop the onion and carrots very fine. thoroughly wash the leeks and celery, chop them very fine, and add them, together with the onion, carrots, and minced garlic to the hot butter. Saute the vegetables very gently until the onions turn golden. Chop the slice of lard. Slice the canned tomatoes. Stir the lard cubes, tomatoes,a nd chopped Italian parsley into the onion mixture. Cook for 5 minutes, stirring once or twice. Peel and dice the potatoes, wash and dice the zucchini, and add them, together with the lentils and beans, to the other vegetables in the kettle. Simmer for 20 minutes over very low heat, covered, stirring the mixture from time to time
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Passatelli

6      tablespoons   finely ground unflavored breadcrumbs
12      tablespoons   grated Parmesan cheese
salt -- to taste
pinch         nutmeg
4      tablespoons   flour
4                    eggs
8      cups          beef and chicken broth -- see recipe

serves 8

Combine breadcrumbs, grated Parmesan, salt, nutmeg, and flour in a large bowl. Add the eggs and knead the mixture as if preparing regular dough. The mixture should be soft. Stir in another egg if the dough seems too
hard. Bring the Beef and Chicken broth to a boil in a large saucepan. Put a little dough in a ricer, squeeze the rice over the boiling soup, and cut the dough into 1-inch cylinder with a sharp knife as it emerges from the ricer. Repeat with the remaining dough until all has been squeezed through the ricer and cut into the soup. Reduce the heat to
very low and simmer the passatelli in the soup for 5 minutes. Serve piping hot.
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Sopa Castilla La Vieja

1      cup           blanched almonds
2/3  cup           Spanish olive oil
8      cups          Beef consomme -- see recipe
salt -- to taste
3      cups          toasted French bread,
cut in 1/8-inch slivers
1 1/2  cups          sliced blanched almonds -- toasted

serves 8

Whirl the blanched almonds in your electric blender until finely ground. Heat the olive oil in a frying pan, add the ground almonds, and saute them until lightly golden. Pour the entire contents of the frying pan into the blender and puree. This should yield approximately 1 1/3 cups of puree. Thoroughly heat the consomme in a saucepan. Add salt to taste. Pour 1 cup of consomme into each of eight earthenware crocks. top eachwith toasted bread slivers and 2 tablespoons of almond puree. Place the crocks under the broiler until the almond puree is lightly browned and bubbly. Remove from broiler. sprinkle each with sliced, toasted almonds. Serve immediately.
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Soup Royale

8      heaping tbsp  flour
8      heaping tbsp  grated Parmesan cheese
pinch         salt
pinch         freshly grated nutmeg
3                    eggs -- beaten
6      tablespoons   butter
10      cups          Chicken and Beef broth

serves 8

Combine the flour, grated Parmesan cheese, salt, and freshly ground nutmeg in a large bowl. Stir in the lightly beaten eggs. Cut the butter into small pieces and add to the mixture. Wet a cloth napkin, squeeze out, and spread it out flat. Spoon the cheese mixture into the middle of the napkin, bring up the ends of the napkin, and tie together to form a tight bag. Place the bag into the soup kettle with 10 cups Chicken and Beef broth. Bring to a boil, cover, and simmer for 2 hours.
Remove the bag from the broth. Let it cool to room temperature. Untie the bag, remover the now-hardened mixture from the napkin, and cut into 1/2-inch slices. Cut these sliced into cubes. Reheat the broth to a boil, add the cubes, and continue to boil 10 minutes longer. Serve piping hot.
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Venison Soup

1                    shoulder venison -- boned
salt
2      tablespoons   butter
2      tablespoons   flour
1/4  cup           sausage meat
1                    partridge, cleaned, dressed, boned
2      slices        lean bacon
4                    carrots -- chopped
2                    onions -- chopped
2                    leeks -- chopped
2      springs       parsley
1/2  teaspoon      thyme
1                    bay leaf
2      cups          water
salt and pepper -- to taste
toast triangles
2      cups          stock or bouillon (up to 3 cups)

serves 6

Cut venison in large pieces, season with salt, and dredge with flour. Brown meat in butter on all sides. Place venison in soup kettle or soup casserole. Add water to cover. Cook slowly for about 50 minutes.
Rinse the partridge inside and out; pat dry. Fill with sausage meat; skewer opening tightly with toothpicks. Cut bacon in small pieces and heat in frying pan. Cook partridge and vegetables in fat until golden and tender. Add herbs and water. Cover pan, simmer 10 minutes. Add vegetables, partridge, and liquid in which they cooked to venison kettle. Cover and let boil gently25 minutes. Skim top. Lower heat and simmer 2 hours.
When venison is done, place in a warmed soup tureen and keep hot. Remove partridge and take sausage stuffing out of it. Chop or grand partridge. Mix stuffing and partridge, season with salt and pepper, if needed; spread on toast triangles to serve with soup. Strain the soup. Add bouillon as needed to make 6 large servings. Reheat. Pour over venison in tureen.
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Zuppa Regina

1      whole         chicken, roasted or boiled
1      cup           blanched almonds
1                    hard-boiled egg -- yolks only
4      slices        bread -- trimmed
2      quarts        Chicken and Beef Broth
croutons
grated Parmesan cheese

***one of author's favorites and most frequently asked for

serves 8

Skin, bone, and chop the chicken. Grind the meat with the blanched almonds. Mash the egg yolk with a fork and add to the ground meat mixture. Trim the crusts from the bread. heat the broth to simmering. Pour a little of the hot broth over the bread slices. When the bread is well soaked, add to the meat mixture. Mix all ingredients thoroughly and place in the bottom of a large soup tureen. Ladle a little hot soup into the tureen. Arrange croutons, which have been browned in oil, in the soup tureen over the meat mixture, and fill with the remaining hot broth. Serve ppiping hot, accompanied by a large bowl of grated Parmesan cheese so that guests may help themselves.
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Orange Fruit Soup

3      16-oz cans    pears, drained
6      cups          orange juice
1 1/2  teaspoons     ground cardamom
3/4  cup           sour cream
5      oranges       peeled, and sectioned
assorted      garnishes: creme fraiche,macadamia nuts
toasted coconut, avocado slices

Puree pears in blender until smooth. (this may be done in several batches) Pour puree into a bowl. Stir in orange juice, cardamom and sour cream. Chill. Add oranges sections. Serve with assorted garnishes. Makes 8 to 10 servings
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Peanut - Tomato Soup

2      10 3/4 oz,    cans tomato soup
1/4  cup           peanut butter
1/4  teaspoon      basil
2      soup cans     milk

Blend soup, peanut butter, and basil in saucepan. Add milk gradually, stirring until evenly blended. Serve chilled. Makes 4 servings.
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Cold Fruit Soup

1      6-oz-can      frozen lemonade concentrate
2      cans-plus     2 tablespoons water
1      12-oz-can     apricot nectar
1/2  cup           Sun-Maid Dried Apricots
1/2  cup           Sun-Maid Seedless Raisins
2      tablespoons   sugar
1      3-inch        stick cinnamon
3      whole         allspice OR cloves
2      tablespoons   cornstarch
1      20-oz bag     frozen mixed fruit partially thawed
sourcream

Mix lemonade concentrate with the water in a 3-quart sauce pan. Add apricot nector, apricots, raisins, sugar, cinnamon, and allspice. Bring to a boil, stirring once. Reduce head and simmer uncovered for 5 minutes. Dissolve cornstarch in 2 tablespoons of cold water and stir into soup; cook until mixture boils and thickens. Remove from heat and cool for 15 minutes, before stirring in the frozen fruit. Refrigerate until well chilled. Serve with dollop of sour cream. Makes 8 servings
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Orange Cantaloupe Soup

1      large         cantaloupe
2      cups          water, divided
1      6-oz-can      frozen orange juice, thawed
1/2  teaspoon      salt
1/8  teaspoon      ground cinnamon
dash          mace
2      tablespoons   cornstarch

Cut cantaloupe in half and remove seeds. Using a melon ball scoop, scoop balls fron 1/2, set aside. Scrape out pulp;reserve. Peel remaining half; cut into chunks. Place cantaloupe chunks and pulp in container of electric blender; cover; process until smooth. (you should have 1 cup of puree). Add 1 cup water, concentrated orange juice, salt, cinnamon and mace. Cover. Process 5 seconds. In small saucepan, combine cornstarch and remaining 1 cup water; stir until mixture boils and thickens; gently stir into cantaloupe mixture. Add melon balls, Chill before serving. Makes 4 servings.
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Sunshine Avocado Soup

2      cups          light cream or half-and -half
1 1/4  cups          water
1      6-oz.can      frozen orange juice, thawed
2      ripe          avocados
1/2  teaspoon      salt
1/2  teaspoon      hot pepper sauce
oranges  slices  optional

In container of electric blender.combine light cream, water, and orange juice. process until smooth. Peel and seed avocado. Cut 1-1/2 avocados into chunks Add to blender with salt and hot pepper sauce. Blend 1 minute or until smooth. Chill. Cut remaining avocado half into slices. Garnish soup with avocado and orange slices. Makes 4 servings.
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Orange Raspberry Soup

2      cups          light cream or half-and-half
1      10-oz-pkg     frozen raspberries, thawed
1      6-oz.can      undulated orange juice, thawed
1/2  cup           heavy cream, whipped
grated Orange rind  optional

In container of electric blender, combine light cream, raspberries and concentrated orange juice. Cover. Process on high 1 monute or until smooth. Chill. Garnish with whipped cream. Sprinkle with grated orange rind.
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Cool Harvest Moon Soup

1 1/2  cups          boiling water
2      teaspoons     instant chicken bouillon
1      can           cream of chicken soup
1/2  cup           Libby's Solid Pack Pumpkin
1/4  cup           half-and-half
dash          celery salt
sour cream thinned with half-and-half
chopped chives

In blender container or foof processor, dissolve bouillon in water, add soup. pumpkin, half-and-half, and celery salt. Cover; blend thoroughly. Chill, Stir before serving. Garnish with sour cream thinned with additional half-and half so that it will float on top. Sprinkle with chives.
NOTE: Soup can be prepared in a bowl using a rotary beater or electric mixer. Makes 4 servings.
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No-Cook Cucumber  Soup

4      cups          buttermilk
1 1/2  cups          finely diced cucumber
1      tablespoon    finely chopped scallion
1/4  teaspoon      salt
dash          pepper
1      tablespoon    snipped fresh dill
2      teaspoons     lemon juice
6      thin          lemon slices

Combine buttermilk, cucumber, scallion, salt, pepper, dill and lemon juice. Chill. Garnish with lemon slices. Makes 6 servings.
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Yogurt Potato Soup

2      cups          frozen Idaho Hash brown Potatoes
salted boiling water
2      cups          plain yogurt
1      cup           pared,diced cucumber
1      clove         garlic, minced
1      teaspoon      salt
1/4  teaspoon      celery seed
1      cup           water
2      tablespoons   olive oil
1/2  cup           chopped walnuts

In medium saucepan combine potatoes with 1 inch of boiling water. Cover, reduce heat. Simmer 7 to 10 minutes, until potatoes are tender. Drain. In a large bowl, combine potatoes, yogurt, cucumber, garlic, salt, celery seed and water; mix well.Gradually stir in oil. Cover. Refrigerate 1 hour, or until thoroughly chilled. Serve sprinkled with
walnuts. Mkaes 6 servings.
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Creamy Goddess Soup

2      cans          cream of potato soup
1      tablespoon    deviled ham
1/2  cup           sour cream
1      cup           milk
1/2  teaspoon      Worcestershire sauce
dash          pepper
1/4  cup           snipped  chives

Combine all ingredients except the chives in a mixing bowl. Mix well, Serve cold topped with the chives. Makes 4 servings.
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Soup Sauce Mix Recipe

2      cups          instant non-fat dry milk
1/4  cup           corn starch
1/4  cup           low-sodium bouillon
2      teaspoons     dried onion flakes
1      teaspoon      dried basil and thyme
1/2  teaspoon      pepper

(Salt and Fat Free)

Mix together; store in airtight container. Makes 3 cups concentrate or equivalent of 9 (101/2 oz.) cans cream soup. To substitute for 1 (101/2 oz.) can, use 1/3 cup dry mix and 11/2 cups water or broth.
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Cheese And Potato Wild Rice Soup Recipe

1 1/2  cups          cooked wild rice
1/2  pound         bacon -- cut into pieces
1/4  cup           onion -- chopped
1      can           cream of potato soup
4      cups          2% milk -- more for a thinner
-- soup
2 1/2  cups          medium cheddar cheese -- grated
grated carrots

Crisp fry bacon, drain on paper towels. Combine potato soup (undiluted), milk, bacon, onion, wild doe and grated carrots. Heat thoroughly. Add cheese. This soup is easy to make and keeps well, so you might want to make a double batch. In a hurry, substitute bacon bits and dried onion flakes. YIELD: 8-10 Cups
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Cream Of Wild Rice Soup Recipe

2      cups          cooked wild rice
6                    chicken bouillon cubes
4      cups          water
2      tablespoons   bufter or margarine
1      tablespoon    minced onion
1/4  cup           flour
1/2  teaspoon      salt
1/3  cup           grated carrots
3      tablespoons   slivered almonds
1      pint          half and half
2      tablespoons   dry oooking sherry
minced parsley -- or chives

In medium saucepan, combine bouillon and water; simmer till dissolved. Set aside. Melt bufter in a large saucepan, saute onion until tender. Blend in flour, gradually add broth, stirring constantly until mixture thickens slightly. Stir in wild rice and salt. Add carrots and almonds; simmer 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with minced parsley or chives.
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Turkey Or Chicken Wild Rice Soup Recipe

1      cup           casserole or soup mix -- see recipe
8      cups          chicken broth -- or turkey broth
1      cup           celery -- sliced
1      cup           carrots -- sliced
1      large         onion -- chopped
4      cups          cooked wild rice
2      cups          cooked chicken -- cut into chunks
1/2  teaspoon      dill weed
1/2  teaspoon      thyme
1/2  teaspoon      basil
1/2  teaspoon      pepper

Pre-oook and de-bone enough chicken to make 2 cups. Strain chicken from broth, allow to cool and remove fat. Dissolve Soup/Casserole Mix in cool broth in large kettle. Add celery, onions and carrots; partially cook.
Stir in wild rice and chicken. Simmer until flavors blend.
This soup freezes BEAUTIFULLY. Add cream before or after freezing for a richer soup.
YIELD: 1-2 Gallons
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Blender Carrot Soup

1 1/2  cups          cooked carrots -- cut up
1/2  cup           milk
1/2  cup           cream
1      cup           chicken broth
1/2  small         onion -- sliced
dash          nutmeg
dash          cinnamon
1      tablespoon    brown sugar

Put ingredients into container, cover, press button #3 for 20 seconds. Stop motor and use spatula if needed. Press button 11 for 15 seconds or until creamy. Pour mixture into saucepan and heat well.
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Cream of Leek Soup

1/4  cup           cream of wheat
2      teaspoons     butter
3      cups          chicken stock
1      cup           chopped leeks

Mix cream of wheat with butter and stir together. Add chicken stock, leeks and cook for 25 minutes.

NOTES : Can use green onions or white onions in place of leeks. May use 3 cups water and 3 tablesppon instant chicken bouillon to make chicken stock if you don't have any on hand.
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Egg Flower Soup

chicken broth
2                    egg whites
2      slices        almonds
2      tablespoons   chopped celery
salt and pepper -- to taste
honey

heat chicken broth until very hot, stir in egg whites while its good and hot. Pour over almonds and celery. Add salt and pepper to taste and add honey. Makes 2 cups
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French Onion Soup

2                    onions
1      clove         garlic
2      cups          chicken stock
1/4  cup           white wine
salt and pepper -- to taste
2      tablespoons   oil
swiss cheese

Pour oil in pot, add chopped onions, mashed garlic, stir a few minutes. Add chicken stock and white wine. Cook a few minutes then put this in a little baking dish and put slices of swiss cheese on top and place in oven until cheese is melted.
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Fried Won Tongs or Won Tong Soup

1      package       won tongs
beef -- sliced paper-thin
pork -- sliced paper-thin
chicken -- sliced paper-thin
assorted raw vegetables -- chopped fine

Fry along or make filling from paper thin meat and raw chopped vegetables.
You can fold won tongs in half or you can put two together with filling on top of one and place the other on top and seal. Fry in deep fat or drop in won-tong soup mixture.
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Golden Potato Soup

1      pound         potatoes -- peeled
1      large         carrot -- peeled
2/3  cup           chopped onion
2      cups          chicken broth -- divided use
1/2  cup           milk
1      teaspoon      white Worcestershire sauce
Salt
Pepper

Cut potatoes and carrot into 1" chunks; place in a 2-quart bowl.
Add onion and 1/2 Cup broth; cover with plastic wrap venting sprout area. Stirring midway through cooking, microwave on high 8 minutes, or until vegetables are done.
Pour mixture into blender and add remaining broth, milk and Worcestershire; puree. Add desired salt and pepper.
Return to bowl and microwave on high 2 minutes or until heated to desired temperature.
Makes 1 generous quart.
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Gulf Coast Oyster Stew

1      pint          oysters
4      tablespoons   butter
1      Qt.           milk
1 1/2  teaspoons     salt
1/8  teaspoon      white pepper
Paprika

Melt butter, add drained oyster; cook 3 minutes or until edges curl. Add milk, salt and pepper; bring almost to boiling point. Serve at once. Garnish with paprika.
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Homemade Clam Chowder

2      slices        bacon -- chopped
1      medium        onion -- chopped
1      can           minced clams -- (7 1/2 oz.)
1      medium        potato -- shredded or thinly -- sliced
2 1/2  cups          milk
Salt
Pepper
2      tablespoons   butter

Fry bacon and onion in a 2-quart saucepan until onion is tender. Add shredded potato, calm juice, and just enough water to cover the potato. Simmer until the potato is tender, 10 to 15 minutes. Add the drained clams, milk, salt and pepper. Heat just to the boiling point. Just before servings, drop in butter.
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Lamb Stew

3      tablespoons   corn oil
2      pounds        stewing lamb -- cut in 2" cubes
1                    Beef bouillon cube
2      teaspoons     salt
1                    Bay leaf
1/4  teaspoon      crushed dried thyme leaves
4 1/2  cups          water
6                    Carrots -- cut in 3" strips
12      small         white onions
1/4  cup           corn starch

In skillet heat corn oil over medium heat. Add lamb; brown on all sides. Add next 4 ingredients and 4 cups of the water. Cover; bring to boil. Reduce heat; simmer 1 1/2 hours. Add carrots and onions. Simmer 1/2 hour or until tender. Mix corn starch and 1/2 cup water. Stir into lamb mixture. Bring to boil, stirring constantly; boil 1 minute.
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Lazy Man's Beef Stew

2      pounds        beef -- cubed
4                    carrots -- cut into chunks
1      package       froen peas
2                    onions -- sliced
1      can           tomato soup
1                    bay leaf
4      medium        potatoes -- cut in quarters
1      can           mushrooms
1/2  cup           Burgundy

Mix al ingrerdients in a greaseed 2 1/2 quart casserole. Cover and cook at 275 degrees for 5 hours.
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Leek Soup

2      stalks        leeks -- sliced
mushrooms -- optional
3      tablespoons   butter
3      cups          beef broth
-- to thicken

Cook leeks and mushrooms (optional) in butter until soft. Add broth and simmer until hot. Thicken with flour. Serve
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Onion & Egg Soup

2                    onions -- cut in 1/4" pieces
water
salt -- to taste
2                    eggs
pepper -- to taste
butter

In a large sauce pan place onions and enough water to cover, add salt, cover and simmer for about 35 minutes or until onions are tender. Add eggs and stirring at same time until egg whites are done, about 1 minute. add pepper and butter stir until butter is blended in soup mixture. Serve at once.
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Spring Onion soup with Watercress Puree

1/4  cup           unsalted butter
4      cups          thinly slice spring onions -- tender tops also
3      tablespoons   all-purpose flour
2      cups          chicken stock
2      cups          milk -- plus 2 tablespoons
1      teaspoon      salt
1/8  teaspoon      fresh ground pepper
2      bunches       watercress sprigs -- stems removed
2      tablespoons   heavy cream

Melt butter in large sauce pan over medium heat. When foam subsides, add onions, saute until wilted abut 4 minutes. Reduce heat to low. Cover pan, sweet onions stirring occasionally,, until tender about 15 minutes. (Do not allow onions to brown) Sprinkle flour over onions, cook, stirring constantly, about 4 minutes.
Heat chicken stock, milk, salt and pepper in medium saucepan to simmering. Gradually whisk stock mixture into onion mixture. simmer, stirring constantly until soup begins to thicken, about 5 minutes. Simmer, covered, stirring occasionally. 20 minutes. Puree soup in batches in food processor or blender until smooth.
While soup is simmering, plunge watercress into large saucepan of simmering watre. Cook 30 seconds. Drain, Squeeze to extract all moisture, combine in blender with 2 tablespoons milk, puiree until completely smooth. Add cream, process only long enough to blend.
Ladle soup into heated soup bowls. Add watercress puree to soup. Swirling the green cream against the white soup with small spoon.

Tip: 2 1/2 cups sliced leeks (white parts only) plus 1 1/2 cup sliced green onions can be used.
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Turkey Minestrone

Meaty turkey frame
1      teaspoon      salt
4      cups          water
2      cups          sliced potatoes
3                    Onions -- thinly sliced
1      Bag           -- (8 oz.) shredded
-- coleslaw cabbage
2      cups          sliced celery
6                    Ripe pitted medium olives -- chopped

Combine turkey frame, salt and water in a soup pot (or pressure cooker). Cover and simmer 2 hours over low heat, or 45 minutes in a pressure cooker, (following manufacturer's directions.) Strain broth into a container. Set turkey frame aside to cool. When fat has risen to the surface of the turkey broth, skim with a bulb-type baster (or if you're
not in a hurry, chill until fat hardens. Then lift off the fat.) Combine fat free broth with remaining ingredients. Cover and simmer until vegetables are tender. Meanwhile, strip meat from turkey frame and chop into bite-size pieces. Add to the soup and heat through. Salt and pepper to taste. Season with Parmesan cheese and chopped fresh parsley if you like.
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Turkey Vegetable Soup

3      cups          cooked Butterball breast of turkey -- cut into 1/2" cubes
Bones and trimmings from cooked breast of
-- turkey
6      cups          water
1      can           cocktail vegetable juice -- (46 oz.)
8      ounces        turkey gravy packet
1      Bag           -- (16 oz.) frozen
-- mixed vegetables
2      medium        onions -- diced
2      Ribs          celery -- sliced
1      clove         garlic -- minced
2      teaspoons     seasoned salt
1/2  teaspoon      pepper
1/2  teaspoon      thyme leaves

Place turkey bones and trimmings in Dutch oven or large saucepan. Add water. Cover and simmer 1 hour. Remove carcass; strip turkey from bones. Discard carcass. Strain broth. Combine broth, turkey and remaining ingredients in Dutch oven. Cover and simmer 30 minutes.
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Vegetable Cream Soup

1      tablespoon    cornstarch
2      cups          milk
2      tablespoons   margarine
1/2  teaspoon      salt
1/4  teaspoon      pepper
1                    Chicken bouillon cube
1      cup           finely chopped cooked vegetables -- (spinach, asparagus
-- or broccoli)

In saucepan mix cornstarch and 1/2 cup of the milk until smooth. Stir in next 4 ingredients and remaining milk.
Bring to boil over medium heat, stirring constantly, and boil 1 minute. Add vegetables. Makes 3 cups
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Basque Chicken Stew

1 1/4  pounds        boneless skinless chicken thighs
-- cut into 2-inch pieces
1/4  teaspoon      salt
1/4  teaspoon      freshly ground pepper
1      tablespoon    olive oil
1      medium        onion -- sliced thin
1                    red pepper -- cut into 1/4-inch-thick strips
1      teaspoon      minced garlic
1      can           tomatoes -- drained and chopped (14 oz.)
1      cup           chicken broth
3/4  pound         red potatoes -- cut into 1/2-inch wedges
1/2  teaspoon      savory
1/4  teaspoon      thyme
1/3  cup           small pimiento-stuffed olives -- optional

Season chicken with salt and pepper. Heat oil in large Dutch oven over medium-high heat. Add chicken and cook until lightly browned, about 2 minutes per side.
Add onion and pepper; cook until tender-crisp, 3 minutes. Add garlic and cook 30 seconds more. Add tomatoes, broth, potatoes, savory and thyme. Bring to boil; reduce heat, cover and simmer until chicken is tender and potatoes are cooked through, 20 minutes. Remove from heat and stir in olives.

Nutrition facts per serving: 320 calories, 10 g total fat (2 g saturated fat), 118 mg cholesterol, 717 mg sodium, 25 g carbohydrates, 32 g protein. Nutritional daily goals: 2,000 (2,500 for men) calories, 60 g fat or less (70 g or less for men), 20 g saturated fat or less (23 g or less for men), 300 mg cholesterol or less, 2,400 mg sodium or less, 250
g carbohydrates or more, 55 g to 90 g protein.

Notes: It's hard to believe that a stew with this much flavor cooks up in just thirty minutes. A crusty bread soaks up all the great-tasting broth.

Prep time: 10 minutes Cooking time: 28 minutes Degree of difficulty: easy Low-calorie
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Country Captain

1                    chicken -- skinned and cut into 8 pieces
salt
1/2  teaspoon      freshly ground pepper
1/2  cup           all-purpose flour
2      tablespoons   vegetable oil -- divided
1      medium        onion -- diced
1      teaspoon      minced garlic
1      tablespoon    curry powder
1/2  teaspoon      coriander
1/2  teaspoon      cumin
1/8  teaspoon      cinnamon
1/4  cup           wine or vermouth
3/4  cup           chicken broth
14      oz.           whole tomatoes -- drained and chopped
(14 to 16)
1                    red pepper -- julienned
1                    green pepper -- julienned
2      tablespoons   mango chutney -- chopped
2      tablespoons   currants -- or raisins
1                    bay leaf
3                    green onions -- chopped
toasted slivered almonds -- for garnish

Heat oven to 375°F. Sprinkle chicken with 1/2 teaspoon salt and the pepper. Coat with flour, shaking off excess. Heat 1 tablespoon oil in large Dutch oven over medium-high heat. Add half the chicken and cook until golden, 4 minutes per side. Transfer to platter. Repeat with remaining oil and chicken.
Reduce heat to medium. Add onion and cook 5 minutes. Add garlic, curry, coriander, cumin and cinnamon; cook 1 minute more. Add wine, scraping up browned bits. Add broth, tomatoes, red and green peppers, chutney, currants and bay leaf. Bring to boil; add chicken. Cover and bake in oven 40 minutes. Discard bay leaf. Stir in green onions and 1/2 teaspoon salt. Transfer chicken to platter and garnish with almonds, if desired.

Prep Time: 35 minutes Baking Time: 40 minutes Degree Of Difficulty: Easy
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Fennel, White Bean And Shrimp Stew

1      tablespoon    plus 2 teaspoons olive oil
3      cloves        garlic -- cut into slivers
3/4  pound         shrimp -- peeled and deveined
1/4  teaspoon      salt
1      small         fennel bulbs -- cored and cut
-- into 1/2-inch dice
1      small         onion -- chopped
3/4  teaspoon      tarragon
1/4  teaspoon      ground pepper
1      can           whole tomatoes -- (14 or 16-oz)
1      bottle        -- (8-oz) clam juice
1/2  cup           dry white wine
1/4  cup           water
1      can           cannellini beans -- drained and rinsed (19-oz)
2      tablespoons   fresh parsley -- chopped

Heat 1 tablespoon oil in Dutch oven over medium heat; add garlic and cook, stirring occasionally, until golden. Discard garlic. Increase heat to high. Sprinkle shrimp with salt. Add to Dutch oven and cook, stirring frequently, until just opaque throughout. Transfer shrimp to bowl.
Add remaining 2 teaspoons oil to Dutch oven. Add fennel, onion, tarragon and pepper; cook, stirring frequently, until vegetables are tender, 5 minutes. Stir in tomatoes, clam juice, wine and water. Bring to boil, breaking up tomatoes with spoon. Stir in beans and shrimp; heat through. Sprinkle with parsley. Makes 6 servings.

Total prep/cooking time: 30 minutes Degree of difficulty: Easy Low-fat Low-calorie
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Fragrant Indian Beef Stew

2      pounds        boneless beef round -- cut into 1" cubes
2      tablespoons   vegetable oil
2      tablespoons   butter or margarine
4      cups          onion -- (about 2 lbs),
-- finely chopped
4      large   clov  garlic -- minced
1      tablespoon    fresh ginger -- minced
1      tablespoon    jalapeno pepper -- minced
2      tablespoons   cumin
1      teaspoon      turmeric
1 1/2  teaspoons     salt
1/2  teaspoon      freshly ground pepper
1      can           tomatoes -- coarsely chopped &
-- (14.5 or 16-oz)
-- liquid reserved
water
2      cups          cauliflower florets
8      ounces        carrots -- peeled and diced
1      cup           frozen peas

Pat beef dry on paper towels. Heat oil in large Dutch oven over high heat. Add half the beef and brown well on all sides. Transfer with a slotted spoon to a bowl. Repeat with remaining beef and set aside. Drain oil.
Heat oven to 350¡F. Melt butter in Dutch oven over medium heat. Add onions, garlic, ginger and jalapeno. Cook, stirring occasionally, until lightly browned, about 10 to 15 minutes. Add coriander, cumin, turmeric, salt and pepper and cook 2 minutes. Add beef, tomatoes with liquid and 2 cups water; bring to a boil. Cover and bake 1 1/2 hours or until beef is tender.
Meanwhile, bring 1 1/2 quarts of salted water to a boil in a large saucepan. Add cauliflower and simmer until tender, 5 to 7 minutes. With a slotted spoon, transfer to a medium bowl. Cook carrots in the same saucepan until tender, 5 to 7 minutes, and then add to the cauliflower. Cover potatoes with hot water in a small saucepan and bring to a boil.
Cook until tender, 10 to 15 minutes. Drain and add to vegetables.
Add vegetables and peas to Dutch oven. Cover and bake until heated through, about 10 minutes. (Can be made ahead. Cool. Cover and refrigerate up to 3 days. Heat in 350¡F. oven 20 minutes.) Makes 8 servings.

Prep time: 40 minutes Baking time: 1 hour 40 minutes Degree of difficulty: Easy
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Pork Stew With Fennel

2      teaspoons     minced garlic
1 1/2  teaspoons     salt
2      pounds        boneless pork loin -- cut into 1 1/2-inch cubes
3      cups          finely chopped onions
1/2  teaspoon      freshly ground pepper
1/4  teaspoon      fennel seed
1      can           tomatoes -- chopped and liquid
-- reserved (14 1/2 or 16 oz.)
3      cups          celery -- cut into 1-inch pieces
1/2  cup           white wine
1      package       frozen peas -- thawed (10 oz.)

Heat oven to 325øF. With flat side of large knife, crush garlic with salt to form a paste. Combine garlic paste with pork, onions, pepper and fennel seed in large, heavy Dutch oven. Cover and bake 1 1/2 hours. Stir in tomatoes with liquid, celery, white wine and peas. Cover and bake 1 hour more or until pork is tender. Stir in peas.

Notes: A little fennel seed goes a long way to flavor this lusty pork stew that's prepared with white wine and tomatoes.

Prep time: 25 minutes Baking time: 2 1/2 hours Degree of difficulty: Easy Low-calorie
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Shrimp And Corn Chowder

3      bottles       -- (8 oz. each) clam juice, divided
1      can           chicken broth -- (14 1/2 oz.)
1      pound         potatoes -- peeled and diced
1/2  teaspoon      olive oil
1      pound         medium shrimp -- peeled and deveined
1/4  teaspoon      salt
1/8  teaspoon      freshly ground pepper
1      teaspoon      minced garlic
1      cup           chopped red pepper
1      cup           chopped green pepper
1      cup           chopped onions
1                    canned chipotle chile in adobo sauce -- minced*
10      ounces        frozen corn -- thawed
2      tablespoons   sliced green onion
1      tablespoon    chopped fresh cilantro
1      tablespoon    fresh lime juice -- up to 2

Combine 1 bottle clam juice with broth in saucepan; add potatoes and bring to a boil. Reduce heat and cook potatoes until tender, 12 to 15 minutes.
Meanwhile, heat oil in Dutch oven over medium-high heat. Add shrimp, salt and pepper and cook 1 minute. Add garlic and cook, stirring, 1 minute more. Remove shrimp; cool and set aside. Add peppers, onions and chipotle to pot; cook 5 minutes. Pour in remaining 2 bottles clam juice; cook until vegetables are tender, 6 to 8 minutes. Stir in corn. Transfer potatoes and their cooking liquid to blender; puree. Add to Dutch oven with shrimp, green onion, cilantro and lime juice; cook untilchowder is heated through. Makes 8 cups.

Notes: How can this low-fat soup be so satisfying? The creaminess comes from the potatoes and the smoky flavor from just one chipotle chile.

Prep time: 35 minutes Cooking time: 17 minutes Degree of difficulty: easy Low-fat Low-calorie
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Zesty Beef-And-Onion Stew

2      teaspoons     minced garlic
3/4  teaspoon      salt -- divided
2      pounds        beef chuck -- trimmed and cut
-- into 1-inch cubes
1/4  teaspoon      freshly ground pepper
10      ounces        fresh pearl onions
10      ounces        Rotel tomatoes with green chilies -- canned

Heat oven to 325°F. With the flat side of a knife, crush the garlic with 1/4 teaspoon salt to make a paste. Combine the garlic paste, beef, remaining 1/2 teaspoon salt and pepper in a heavy Dutch oven. Cover and bake 2 hours.
Bring 2 quarts water to boil in a saucepan. Add onions and cook 1 minute. Drain in colander. Cut off stem end and peel. Stir onions and tomatoes and chilies with liquid into beef mixture. Cover and bake 30 minutes more, until meat and onions are tender.
Prep time: 15 minutes Baking time: 2 1/2 hours

NOTES : No browning is necessary for this rich, one-pot stew. Just toss the cubed beef with garlic paste and roast it without adding liquid. Use a heavy pot with a tight-fitting lid to keep in the moisture.
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Chicken Broth

2                    chickens -- cut up
12      cups          water
3                    carrots -- cut into 1-inch pieces
2      medium        onions -- chopped
2                    celery ribs -- cut into 1-inch pieces
4      whole         garlic cloves -- peeled
2                    bay leaves
1/2  teaspoon      whole black peppercorns

Combine all ingredients in Dutch oven. Bring just to a boil, skimming off any foam on surface. Reduce heat to low; gently simmer, uncovered, 30 minutes. Remove chicken breast from pot; cool. Remove breast meat from bone and dice. (Cover and refrigerate for Mom's Chicken Soup.) Return chicken-breast bones to pot. Continue cooking broth and remaining chicken at a low simmer, 2 1/2 hours. Strain broth; discard vegetables and bones. (Reserve chicken for another use.) Cool; cover and refrigerate overnight. Makes 10 cups.

Prep time: 15 minutes Cooking time: 3 hours, 15 minutes Degree of difficulty: easy Low-fat
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Mom's Chicken Soup

1      tablespoon    olive oil
3                    carrots -- cut into 1/4-inch dice
2      medium        onions -- diced
2                    celery ribs -- cut into 1/4-inch dice
lhj's chicken broth -- see recipe
1 3/4  teaspoons     salt
1/4  teaspoon      thyme
2 1/2  cups          diced cooked chicken -- up to 3
2      cups          cooked egg noodles

Heat oil in Dutch oven over medium heat. Add carrots, onions and celery and cook 4 to 5 minutes, until softened.
Add broth, salt and thyme. Bring to boil. Reduce heat to low and simmer 25 minutes. Stir in chicken pieces and cook 5 minutes. Add egg noodles and cook until heated through.

Notes: Nothing comforts-and cures-like chicken soup. A natural amino acid in chicken, called cysteine, is released when the bird is simmered. Cysteine is chemically similar to acetylcysteine, a drug often used to treat bronchitis and respiratory infections.

Prep time: 15 minutes Cooking time: 50 to 55 minutes Degree of difficulty: easy
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Green Chile Stew

Yield: 4 servings

3 lb Lamb, Boneless Shoulder
1 c  Onion, Chopped
3    Cloves Garlic, Fine Chopped
1/4 c  Vegetable Oil
2 c  Chicken Broth
1 ts Salt
1 ts Juniper Berries, Crushed
3/4 ts Pepper
1 tb Unbleached Flour
1/4 c  Water
4 md Poblano Chiles *
2 tb Lemon Peel, Finely Shredded

* Poblano Chiles should be roasted and peeled. Trim excess fat from lamb shoulder; cut lamb into 1-inch cubes. Cook and stir lamb, onion and garlic in oil in 4-quart Dutch oven until lamb is no longer pink; drain. Stir in broth, salt, juniper berries and pepper. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until lamb is tender, about 1 hour. Shake flour and water in a tightly covered container; stir into lamb mixture. Boil and stir 1 minute. Stir in chiles. Sprinkle each serving with lemon peel.
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Cheese And Potato Wild Rice Soup #2

1 1/2  cups          cooked wild rice
1/2  pound         bacon -- crisp filed and crumbled
1/4  cup           chopped onions
1      can           cream potato soup
2 1/2  cups          mild cheddar cheese -- grated
3      cups          whole -- or 2% milk

Cook wild rice. Fry bacon until crisp; drain on paper towels and crumble. Saute onion in bacon drippings. Place potato soup in a saucepan. Stir in milk, bacon, cheese, onions and cooked wild rice. Stir and heat until cheese is melted. Garnish with carrot curls. YIELD: 6-8 Servings
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Sweet Potato Soup With Buttered Pecans

***FOR THE SOUP***
3/4  cup           finely chopped onion
1      cup           finely chopped leek -- washed well and drained
2      large         garlic cloves -- minced
3      large         carrots -- sliced thin
1                    bay leaf
3      tablespoons   unsalted butter
2      pounds        sweet potatoes
1                    russet baking potato
5      cups          chicken broth -- plus additional for
-- thinning the soup, -- if desired
3/4  cup           dry white wine
1 1/2  cups          water
***FOR THE BUTTERED PECANS***
3/4  cup           chopped pecans
2      tablespoons   unsalted butter
creme fraîche or sour cream -- for accompaniment

Make the soup

In a kettle cook the onion, the leek, the garlic, and the carrots with the bay leaf and salt and pepper to taste in the butter over moderate heat, stirring, until the vegetables are softened. Add the sweet potatoes, peeled, halved lengthwise, and sliced thin, the russet potato, peeled, halved lengthwise, and sliced thin, the 5 cups broth, the wine,
and the water, simmer the mixture, covered for 15 to 20 minutes, or until the potatoes are very tender, and discard the bay leaf. In a blender pure' the mixture in batches until it is very smooth, transferring it as it is pure'd to a large saucepan, add the additional broth to thin the soup to the desired consistency, and season the soup with salt and pepper. The soup may be made 1 day in advance, kept covered and chilled, and reheated.

Make the buttered pecans

In a skillet cook the pecans in the butter with salt to taste over moderate heat, stirring occasionally, for 10 minutes, or until they are golden brown, and transfer them to paper towels to drain. The pecans may be made 2 days in advance and kept in an airtight container or a resealable plastic bag. Divide the soup among bowls and top each serving with a dollop of the creme fraîche and some of the buttered pecans.
Makes about 11 cups, serving eight to ten.
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Scandinavian Vegetable Soup With Shrimp

1                    carrot -- sliced thin
1/3  cup             shelled fresh peas -- or frozen peas -- thawed
1      cup           cauliflower flowerets -- 1/2-inch
1      small         boiling potato -- peeled cut into 1/4-inch dice
1/4  pound           green beans -- trimmed and cut into 1/2-inch pieces
2      ounces        fresh spinach -- coarse stems discarded and the leaves washed well,
                     spun dry, and chopped fine
1/2  cup             half-and-half
1      large         egg yolk
1/4  pound           small shrimp -- shelled deveined
1      teaspoon      salt
1      tablespoon    finely chopped fresh dill -- plus
2                    dill sprigs -- for garnish
1      teaspoon      dry sherry -- if desired

In a large saucepan combine the carrot, the peas, the cauliflower, the potato, drained, and the green beans with 2 cups salted cold water and boil the mixture for 7 minutes, or until the vegetables are tender. Add the spinach and cook the mixture, stirring, for 1 minute. In a small bowl whisk together the half-and-half and the yolk, stir in 1 cup of the vegetable mixture, a little at a time, and stir the yolk mixture gradually back into the pan. Cook the mixture, stirring, for 1 minute, or until a thermometer registers 160øF. (but do not let it boil). Add the shrimp and simmer the mixture for 1 minute, or until the shrimp are pink and just firm. Add the salt, the chopped dill, pepper to taste, and
the Sherry, divide the soup between 2 large soup bowls, and garnish each serving with a dill sprig.

Notes: Can be prepared in 45 minutes or less.

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