Soups

1 cup sliced mushrooms
2 large carrots, sliced
1 small cauliflower, separated into flowerets
2 large stalks celery
1 t. basil leaves
1/4 t. nutmeg
1 bay leaf
1 t. salt
3 cans chicken broth
3 cans water
1/4 cup butter
1/2 cup pot barley
leftover chicken
1 container sour cream

Bring veggies, seasonings and stock to a boil. Reduce heat to low and simmer until veggies are tender (about 10 minutes). Strain veggies and set aside. keep stock and add barley which has been cooked in melted butter or margarine. Bring to boil, then simmer until barley is tender (1 1/4 h rs). Return veggies to pot and add chicken and sour cream. Heat and serve.

Easy Cauliflower Soup

3 T. butter/margarine
1 medium yellow onion, chopped
1 small head cauliflower (3/4-1 lb.)
4 cups chicken broth
1 cup half 'n half
1/4 t. salt
1/8 t. pepper
2 T. shredded Swiss or Jarlsberg (optional)

Melt butter in 3 qt. saucepan over moderate heat, add the onion and cook uncovered for 5 minutes or until soft. Meanwhile, separate cauliflower into florets, then chop into 1/2 inch pieces. Add cauliflower and chicken broth to the onion in the saucepan. Cover and simmer about 10 minutes or until cauliflower is tender. (For a smooth soup, puree it in an electric blender or food processor and continue). Add the half 'n half, salt and pepper and heat until soup returns to a simmer. Sprinkle each serving with some of the cheese if desired.

Leftovers can be refrigerated 1-2 days. Excellent chilled.

Creamy Pumpkin Soup

2 T. butter
1/2 cup chopped onion
1/2 cup chopped green pepper
1 tomato, peeled and chopped
1 T. minced parsley
1/4 t. dried thyme
1 lb. can pumpkin
1 cup chicken broth
1/2 cup cream or milk
1 t. coarse salt
1/4 t. sugar
1/4 t. ground nutmeg

Melt butter in medium saucepan. Add onion, green pepper, tomato, parsley and thyme and cook till soft. Add pumpkin and chicken broth and simmer for a few minutes. Add cream or milk, salt, sugar and nutmeg. Heat until piping hot.

Heartwarming Hamburger Soup

8 oz. lean ground beef
1 Onion, chopped
1 Carrot, chopped
1 Stalk celery, chopped
2 Cloves garlic, minced
1 1/2 tsp. dried basil or marjoram
1/4 tsp. each salt and pepper
1 can (19 oz./540 ml) tomatoes
1 can (10 oz./284 ml) beef stock (I used water and a bouillon cube)
1 1/2 cups Water
1 1/2 tsp Worcestershire sauce
2 cups cubed peeled potatoes
1/2 cup small shell pasta
1 cup cubed zucchini (I left this out)

1. In large saucepan over medium-high heat, cook beef, breaking up with spoon, for 3 to 5 minutes or until no longer pink; drain off any fat. Add onion, carrot, celery, garlic, basil, salt and pepper; cook, stirring for about 5 minutes or until onion is softened.

2. Add tomatoes, breaking up with spoon. Stir in beef stock, water and Worcestershire sauce; bring to boil. Reduce heat and stir in potatoes; cover and simmer for 10 minutes.

3. Stir in pasta and zucchini; cook, covered, for 8 to 10 minutes or until pasta is tender but firm.

Makes 4 servings.

Graphics By: Designer Originals