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.