DUTCH STYLE SOUP

1 (1 7/8 oz.) can chicken noodle dry soup mix
3 c. boiling water
1/2 c. whole corn

In saucepan, stir soup into water; add corn. Partially cover; simmer 7 minutes, stirring now and then. Makes 3 to 4 servings.

DRUNKEN BEAN SOUP

1 (16 oz.) pkg. dried pinto beans (2
1/2 c.)
3 c. water
1 slice bacon, cut into 1 inch pieces
2 tsp. sugar
2 tsp. salt
2 (12 oz.) cans beer
1 c. roast beef, shredded
2 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. garlic powder
1 (10 oz.) can tomatoes and green
chiles, drained

Sort and wash beans; place in Dutch oven. Cover with water 2 inches above beans. Cover and let soak 8 hours. Drain beans and return to Dutch oven. Add 3 cups water to beans, bring to a boil. Add bacon, sugar and salt; cover, reduce heat and simmer 30 minutes. Stir in beer, beef, chili powder, cumin and garlic powder. Cover and simmer 1 hour, stirring occasionally. Stir in tomatoes and green chiles. Cover and simmer an additional 30 minutes.

CREAM OF POTATO SOUP

6 c. potatoes, diced
1 c. carrots, diced
1 c. onions, chopped
1 c. celery, chopped
1 1/2 tsp. salt
1/4 tsp. pepper
4 c. milk
1/4 stick margarine

Cook vegetables together in a small amount of water, just to cover vegetables. Add salt, pepper, milk, and margarine. Simmer 30 minutes.

BEANS AND SAUERKRAUT SOUP

1 lb. cranberry beans
1 lg. can sauerkraut
1 med. onion
1 clove garlic
1 tbsp. oil
1 heaping tbsp. flour
Salt to taste

Soak beans overnight. Cook in approximately 3 quarts of water until tender (3 hours). Add sauerkraut and simmer 1/2 hour. Add flour and oil and brown lightly in skillet with onion and garlic (chop fine). Add to beans and sauerkraut. (For a richer soup, add ham bone or Kielbasi to beans and cook together.) For a fast soup use canned red beans.

CARAT SOUP

1 tbsp. butter

1 sm. onion, coarsely chopped (1/4 c.)

1/2 lb. carrots, pared and sliced

3/4 lb. potatoes, pared and sliced

3 c. degreased clear chicken broth

1 c. half and half

Salt and pepper to taste

Minced, plain or garlic chives

In a 3-quart saucepan over low heat, melt the butter; add the onion and cook, stirring for several minutes. Add the carrots, potatoes and broth. Simmer, covered, until vegetables are soft, about 30 minutes. Cool enough to use in electric blender, whirl (in two batches) until smooth. Return to saucepan; stir in the half and half, salt and pepper. Reheat. Sprinkle each serving generously with the chives. Makes 5 cups. Beautifully smooth, delicate in flavor and a lovely color. As good as gold!

TOMATO SOUP WITH MOZZARELLA

1/4 c. olive oil

2 med. onions, chopped

5 to 6 med. tomatoes, peeled

1 sm. clove garlic, minced

1 med. beet, peeled & sliced

1/2 tsp. salt

1/2 tsp. pepper

2 tbsp. lemon juice

3 to 4 drops Tabasco sauce

1 tbsp. white vinegar

1/4 lb. Mozzarella cheese

1/4 tsp. basil

Heat olive oil and onions in medium saucepan. Quarter tomatoes and add to saucepan along with garlic and beet. Season with salt, pepper and basil. Reduce heat to low and cook 45 minutes. Discard beets and transfer to food processor, puree until smooth. Before serving, season with lemon juice, Tabasco sauce and vinegar, then add 1/2 inch cubes of Mozzarella cheese.

BEEF BARLEY CHEESE SOUP

1/2 lb. ground beef

2 1/2 c. cold water

1 can Italian style stewed tomatoes,

cut up

2 lg. sliced carrots

1/2 c. sliced mushrooms

1/2 c. quick barley, uncooked

1 tsp. dried oregano

Salt and pepper

1/2 lb. Velveeta cheese, cubed

Brown meat in saucepan; drain. Transfer to large pot and add water, tomatoes, carrots, mushrooms, barley and oregano. Bring to boil; reduce heat. Cover; simmer 10 minutes or until barley and carrots are tender. Season to taste. Stir in cheese until melted.

MOM'S FRENCH ONION SOUP

4 lg. onions, thinly sliced

4 tbsp. butter or margarine

4 (10 1/2 oz.) cans beef broth

1/2 c. dry sherry

2 tsp. Worcestershire sauce

Dash pepper

6 slices French bread

1/2 inch thick and toasted

3/4 c. grated Parmesan cheese

6 slices Swiss or Gruyere cheese

Preheat oven to 375 degrees. In large saucepan, saute onions in butter or margarine until translucent about 20 minutes. Add beef broth, sherry, Worcestershire sauce and pepper. Pour into 6 oven proof bowls. In each bowl layer the following: First French bread slice, Second Parmesan cheese (1/6), Third Swiss cheese slice Bake at 15 to 20 minutes, cheese should be slightly brown and bubbling.

HAMBURGER NOODLE SOUP

1 lb. ground beef

1 onion

1 carrot

2 stalks celery

1 tsp. time

1 tbsp. parsley

1 oz. tomato puree

1 lb. can tomatoes

Noodles as wanted

Nutmeg

Combine meat and next five ingredients. Cook 25 to 30 minutes. Add tomato puree and tomatoes. Cook 10 minutes. Add noodles. Cook until soft. Sprinkle nutmeg on each serving. Homemade noodles are best.

BASQUE FISH SOUP

1 lg. onion, chopped (1 c.)
1/2 c. chopped celery with leaves
1 lg. clove garlic, crushed
2 tbsp. butter or margarine
2 cans (16 oz. each) tomatoes cut up
1/2 c. dry white wine
1/2 c. minced parsley
1 tsp. salt
1/4 tsp. each pepper and thyme
1 pkg. (lb.) frozen fish fillets, thawed or part and cut 1 inch
chunks.

In large saucepan saute' onion,
celery, and garlic in butter until
tender.
Stir in tomatoes, wine, parsley,
salt, pepper and thyme. Cover and
simmer
30 minutes. At this point,
refrigerate or freeze, if desired.
Or add fish
and simmer 7 to 10 minutes or until
fish is opaque and flakes easily
with
fork. Makes 4 to 6 servings or 1
package frozen raw shrimp (12
ounces)
may be used instead of fish.

BUSY DAY POTATO SOUP

4 potatoes
1 qt. milk (4 c.)
1/2 to 1 diced onion
4 tbsp. margarine
1 tsp. salt
1 tbsp. (heaping) flour
Dash of pepper

Cut potatoes into small pieces and cook in salted water, with the onion. In a heavy pan melt the margarine over low heat. Stir in flour and cook until bubbly. Slowly add half of the milk. Add hot, cooked potatoes and onion mixture. Use an "old-timers" potato masher to break up potatoes a little bit. Add the rest of the milk and the salt and pepper. Cook over medium heat until hot. If it is not thick enough, shake 1 tablespoon of flour with 1/2 cup cold milk and add to the soup, stir frequently, garnish with a sprinkle of dried parsley. MMMM - Good! Serves 4. The guys love it! Serve with crackers and butter.

CREAM OF ALMOND SOUP

2/3 c. blanched almonds
2 tbsp. butter
2 tbsp. flour
1 1/2 c. chicken broth
2 c. half & half
Salt to taste
Pepper to taste
1/4 c. heavy cream

Chop or crush almonds finely. Combine with heavy cream in a small bowl. Heat butter in a medium-size saucepan . Add flour and cook slowly, stirring for 2 minutes. Gradually add chicken broth, stirring and cooking slowly, until thickened and smooth. Add half and half, salt and pepper and heat through. Mix in almonds and heavy cream just before serving. Serves 4.

BROCCOLI CHEESE SOUP

2 tsp. oleo or oil
2 tbsp. onion
1 1/2 c. water
1 chicken bouillon cube
1/2 c. potatoes
1/8 tsp. salt
1 1/2 c. broccoli, cook 4 minutes
Dash of garlic
1 1/2 c. milk
1/4 lb. cut up Velveeta

Saute chopped onion in oleo or oil. Add water and bouillon. Heat to boiling, stirring until dissolved. Add potatoes and salt, cook until potatoes are soft, then mash them in pan. Add cooked broccoli, garlic and milk. Heat. Add cheese, stirring until melted. You may add pepper to taste.

ACORN SQUASH & APPLE SOUP

2 med. acorn squash, seeded & halved
3 c. degreased chicken stock or canned
2 tart green apples (2 c. cored, seeded & chopped)
1/2 c. chopped onion
1 c. unsweetened apple juice
2 tsp. fresh ginger root, peeled & grated
1/2 tsp. salt (omit if using canned stock)
1 tbsp. fresh lemon juice

White pepper to taste
Yogurt or sour cream & chives (garnish)

Cook squash, remove pulp. Combine 1/2 cup stock, apples and onion in heavy medium saucepan. Cover and cook over low heat for 10 minutes. Add squash pulp, remaining stock, apple juice, ginger and salt. Cover and simmer until ingredients are very tender, about 20 minutes. Puree soup in batches in blender or processor. Strain through sieve into clean saucepan, pressing puree with back of spoon. Reheat soup gently. Season with salt and generous amount of pepper. Ladle into bowls. Garnish with yogurt or sour cream and chives.

MINESTRONE SOUP

1 lb. ground chuck
1 tsp. minced garlic
1 tsp. oregano
4 carrots
1 stalk celery
1/2 sm. onion, diced (optional)
1 lg. can tomatoes
1 can beef broth
1 can chicken broth
2 cans water
1 bay leaf
1 can kidney beans
1 pkg. frozen beans
1 pkg. frozen peas
Broken up spaghetti

Brown ground chuck and add next 10 ingredients, cover and simmer for 2 hours. Add kidney beans, frozen beans, peas and simmer 45 minutes. Add broken spaghetti for the last 20 minutes.

ASPARAGUS CHEESE SOUP

1/4 c. butter
1/4 c. flour
1 tbsp. salt
1/8 tsp. nutmeg
1/8 tsp. pepper
6 c. milk
2 (10 oz.) pkgs. frozen asparagus,
cooked, chopped, with cooking
water reserved.
3 c. shredded Cheddar cheese

Melt butter; blend in flour and seasonings. Remove from heat and stir in milk. Return to heat, stirring constantly, until thickened. Add asparagus and cooking water; heat to simmering. Remove from heat and stir in cheese until melted. Garnish with paprika, if desired.

TIN CUP CREAMY CHEESE SOUP

2 c. thinly sliced onions
1/2 c. butter
1/4 c. flour
1 tsp. salt
1/2 tsp. white pepper
1 1/2 tsp. Beau Monde
2 c. milk
6 slices Swiss cheese
6 slices French bread
2 c. soup stock, or French Onion soup
Grated Monterey Jack cheese

Saute onions in butter until transparent. Blend in flour and seasonings. Stir until bubbly; remove from heat. Gradually stir in milk and soup stock. Bring to boil stirring constantly. When ready to serve, sprinkle grated cheese over bowl; put in slice of bread and cover with Swiss cheese. Broil one minute until cheese melts. This recipe comes from the general store and cafe atop of Tin Cup Pass, Colorado.

STRAWBERRY AND PEACH SOUP

4 c. sliced strawberries
1/2 c. sugar
Pinch of salt
2 tbsp. lemon juice
1/2 c. yogurt plain
1/2 c. heavy cream
1 1/2 c. weak tea or water
1/2 c. white wine

Puree' strawberries until smooth. Add remaining ingredients and chill. Garnish with whole berries. Wonderful and cool on a summers day.

SPINACH EGG DROP SOUP

6 c. vegetable or chicken broth
1 pkg. (10 oz.) frozen chopped spinach
2 lg. eggs
2 tbsp. grated Parmesan cheese
1/3 tsp. ground nutmeg

Put broth and frozen spinach in a 4 quart pot. Bring to a simmer, breaking up spinach, until completely thawed. In a small bowl beat eggs, cheese and nutmeg with fork until well blended. Bring soup to a rapid boil. Slowly stir in egg mixture. Cook 1 to 2 minutes until eggs look like little shreds and are fully cooked. Makes 4 servings.

VICHYSSOISE

1 lg. onion, sliced very thin
4 med. potatoes, sliced very thin
1 stalk of celery, chopped
2 tsp. margarine or butter
2 c. of chicken broth
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. dry parsley or 1/4 c. of fresh
1/4 tsp. marjoram
1/4 tsp. thyme
1 c. of half and half

Simmer until potatoes are soft and blended. Stir in: 1 cup of white sauce and simmer another 10 minutes. Stirring constantly. Serve hot or cold.