CREAM OF BROCCOLI SOUP

1 1/2 lbs. broccoli, cut up
3/4 c. celery, chopped
1/2 c. onion, chopped
2 c. water
2 tbsp. butter
2 tbsp. flour
2 1/2 c. water
1 chicken bouillon
3/4 tsp. salt
1/8 tsp. pepper
Dash of nutmeg
1/2 c. whipping cream

Cook broccoli, celery and onion in 2 cups water until tender, about 10 minutes. Do not drain. Put in blender or food processor until good consistency. Set aside. Melt butter in saucepan. Stir in flour. Stir until mixture is bubbly. Add broccoli mixture and bouillon, salt, pepper and nutmeg. Heat to a boil. Add cream.

KINGS ARMS TAVERN CREAM OF PEANUT SOUP

1 med. onion, chopped
2 ribs celery, chopped
1/4 c. butter
3 tbsp. flour
2 qts. chicken stock or broth
2 c. smooth peanut butter
1 3/4 c. light cream
Peanuts, chopped

Saute onion and celery in butter until soft but not brown. Stir in flour until well blended. Add chicken broth, stirring constantly, bringing to a boil. Remove from heat and put into blender and blend until smooth. Then add peanut butter and cream. Stir thoroughly. Return to low heat, do not boil.

CREAM OF BROCCOLI SOUP

1 (10 oz.) frozen chopped broccoli
1 tbsp. onion, finely chopped
1/4 c. flour
3 c. vegetable cooking liquid with
milk
1 tbsp. butter
1 1/2 tsp. salt

Cook broccoli according to package directions, add onion. Drain; save liquid. Mix flour with part of milk mixture until smooth. Add remaining liquid to broccoli. Stir in flour mixture, butter and seasonings. Cook over moderate heat, stirring occasionally, until soup thickens and flavors are blended. Serves 6.

CREAM OF POTATO SOUP

8 slices bacon
1 med. onion, chopped
12 med. potatoes, peeled & diced
2 cans cream of chicken soup
2 cans milk
Parsley flakes

In large soup pan, fry bacon. When crisp, remove bacon but leave drippings in pan. Add onions and saute until tender. Then add diced potatoes with just enough water to cover potatoes. Bring to a boil, cover, and simmer until potatoes are tender. Add cream of chicken soup, milk, crumbled bacon bits and parsley flakes. Heat until it begins to bubble. Enjoy!