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CHICKEN SOUP #2

CHICKEN TORTILLA SOUP

CHILLED BERRY SOUP

CHILLED CREAM OF VEGETABLE SOUP

CHILLED STRAWBERRY SOUP

CHIVE VICHYSSOISE

CHRISTMAS OYSTER SOUP (SOUPE AUX HUITRES DE NOEL)

CHUNKY AVOCADO SOUP

CHUNKY PIZZA SOUP

CLAM CHOWDER

CLAM CHOWDER #1

CLAM CHOWDER #2

CLASSIC ONION SOUP

COCK-A-LEEKIE (CHICKEN AND LEEK SOUP)

COLD CHERRY SOUP #1

COLD CHERRY SOUP #2

COLD CORN AND TOMATO SOUP

COLD GAZPACHO

CORN & BEAN CHOWDER

CORN CHOWDER

CREAM OF ASPARAGUS SOUP

CREAM OF BRIE AND LEEK SOUP

CREAM OF BROCCOLI SOUP

CREAM OF BROCCOLI SOUP #1

CREAM OF BROCCOLI SOUP #2

CREAM OF BROCCOLI SOUP #3

CREAM OF CAULIFLOWER SOUP

CREAM OF CRAB SOUP

CREAM OF MUSHROOM SOUP

CREAM OF MUSHROOM SOUP #2

CREAM OF PUMPKIN SOUP

CREAM OF RUBEN SOUP

CREAMY POTATO SOUP

CREAMY TOMATO SOUP

CURRIED CARROT SOUP

CURRIED CORN AND TOMATO SOUP

CURRIED CREAM OF CHICKEN SOUP

CZECHOSLOVAKIAN GOULASH

DINER GOULASH

EASY HODGE PODGE SOUP

ESCAROLE SOUP

FISH CHOWDER

FISH SOUP

FISH STOCK

FISHERMAN CHOWDER

FISHERMAN'S BOUILLABAISSE

FRENCH ONION SOUP COCA-COLA

FRENCH ONION SOUP WITH CROUTONS

FRESH MINESTRONE SOUP

GAZPACHO

GAZPACHO 1

GINGERED CHINESE NOODLE SOUP

GOLDEN CREAM POTATO SOUP

GOULASH SOUP

GRAESHT MEHL GRUMBARA SUPP

Wash chicken pieces and place in large stockpot. Cover with water and bring to boil. Reduce heat and simmer until chicken falls off the bones (approximately 2-3 hours). Remove chicken with slotted spoon and let cool. When cool enough to handle, remove bones and skin and cut all chicken up in small pieces, being careful not to leave any bones. Add chicken to stock left in pan and refrigerate overnight. When you remove pot from refrigerator, skim off the grease from the top of the stock ( the chicken will be very moist from having remained in the stock overnight). Return pot to heat and slowly bring to boil. Add onions, celery, carrots, tomatos, cabbage and potatoes. Add bouillon, bay leaf, salt and pepper, marjoram, basil, thyme and parsley and simmer until vegetables are done to your liking. Then add broken pieces of spaghetti and cook until tender. The soup will be very thick, almost stew-like. It freezes well.

Nutrition Facts
Amount Per Serving: Calories 6810 - Calories from Fat 578
Percent Total Calories From: Fat 8%, Protein 26%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 64g, Saturated Fat 15g, Cholesterol 782mg, Sodium 7159mg, Total Carbohydrate 1111g, Dietary Fiber 42g, Sugars 0g, Protein 447g, Vitamin A 135343 units, Vitamin C 1136 units, Calcium 0 units, Iron 79 units

* Corn Tortillas should be cut into 1/2-inch strips. ** Cooked Chicken breasts should be cut up or shredded. *** Use Monterey Jack or Chihuahua Cheese in this recipe. ~------------------------------------------------------------------------- Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until onion is tender. Stir in broth, bell pepper, ground red chiles, basil, salt and pepper, and tomato puree. Heat to boiling; reduce heat. Simmer uncovered for 30 minutes. Heat 1/2 cup oil in 10-inch skillet until hot. Cook tortilla strips in oil until light golden brown, 30 to 60 seconds; drain. Divide tortilla strips and chicken among 6 bowls; pour broth over chicken. Top with cheese and avocado slices.

Nutrition Facts
Amount Per Serving: Calories 545 - Calories from Fat 307
Percent Total Calories From: Fat 56%, Protein 14%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated Fat 4g, Cholesterol 32mg, Sodium 1330mg, Total Carbohydrate 41g, Dietary Fiber 4g, Sugars 0g, Protein 19g, Vitamin A 1472 units, Vitamin C 37 units, Calcium 0 units, Iron 5 units

In blender container, puree blueberries, orange juice, 1/2 cup sour cream, sugar and nutmeg, until smooth. If desired, strain through fine mesh sieve. To serve, pour into bowls. Place remaining 1 tablespoon sour cream in small plastic storage bag; with scissor, snip tiny hole in one corner. Squeeze sour cream in circular pattern over soup; outline stem and petals. Pull wooden pick through sour cream to make petal design.

Nutrition Facts
Amount Per Serving: Calories 662 - Calories from Fat 243
Percent Total Calories From: Fat 37%, Protein 5%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 9g, Cholesterol 46mg, Sodium 69mg, Total Carbohydrate 97g, Dietary Fiber 4g, Sugars 0g, Protein 8g, Vitamin A 1031 units, Vitamin C 124 units, Calcium 0 units, Iron 1 units

Combine celery leaves, carrot, green pepper, spinach, chopped parsley, onion and chicken broth in kettle. Tie parsley sprigs, bay leaf, thyme, cloves and garlic in small square of cheesecloth. Add to broth mixture along with rice. Season to taste with salt and pepper. Bring to boil, cover and simmer 40 minutes. Discard seasonings in cheesecloth bag. Press soup through fine sieve or puree in blender. Return soup to kettle and bring to boil. Beat egg yolks and stir a few tablespoons of soup into yolks. Stir yolk mixture into hot soup and cook, stirring, until smooth. Do not boil. Stir in half and half and simmer 2 or 3 minutes, stirring constantly. Remove from heat and chill thoroughly. If soup separates, stir before serving. Spoon into chilled soup bowls. Top each serving with dollop of sour cream and sprinkle with parsley, chives and chopped tomato.

Nutrition Facts
Amount Per Serving: Calories 218 - Calories from Fat 110
Percent Total Calories From: Fat 50%, Protein 12%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 7g, Cholesterol 98mg, Sodium 1245mg, Total Carbohydrate 20g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 5339 units, Vitamin C 33 units, Calcium 0 units, Iron 4 units

Process strawberries in blender or food processor until strawberries are pureed. In medium saucepan, combine pureed strawberries, tapioca, orange juice, lemon juice, cinnamon and allspice. Bring to a boil, stirring constantly with a wire whisk. Reduce heat and simmer uncovered over moderate heat until mixture is thickened. The time varies, it may take 1 hour. Stir frequently. Remove from heat. Add sugar and stir until sugar dissolves. Refrigerate mixture until well chilled. Add lemon rind and buttermilk. Mix well with wire whisk. Serve soup garnished with lime slices and sliced strawberries.

Nutrition Facts
Amount Per Serving: Calories 880 - Calories from Fat 48
Percent Total Calories From: Fat 5%, Protein 7%, Carbohydrate 88%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 9mg, Sodium 268mg, Total Carbohydrate 194g, Dietary Fiber 4g, Sugars 0g, Protein 14g, Vitamin A 458 units, Vitamin C 464 units, Calcium 0 units, Iron 4 units

In a large heavy saucepan melt the margarine over moderate heat. Add the onion, leek and celery and cook, uncovered, stirring, occasionally, until the vegetables are tender, 6-8 minutes> Do not brown. Add the potatoes, stir in the chicken broth and bring to a boil. Reduce to simmer and cook until the potatoes are tender, about 20 minutes. In blender or food processor, puree the soup in 2 or 3 batches, whirling each batch about 30 seconds. Stir in the buttermilk, chives, lemon juice and red pepper sauce. Cover the soup and refrigerate at least 2 hours before serving. Thin with additional cold buttermilk if desired.

Nutrition Facts
Amount Per Serving: Calories 1024 - Calories from Fat 157
Percent Total Calories From: Fat 15%, Protein 13%, Carbohydrate 71%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 4g, Cholesterol 9mg, Sodium 1234mg, Total Carbohydrate 183g, Dietary Fiber 14g, Sugars 0g, Protein 34g, Vitamin A 3933 units, Vitamin C 179 units, Calcium 0 units, Iron 13 units

Peel and grate in long thin shreads, the carrots and add finely diced celery. Melt butter in saucepan and add the vegetables. Stir. Cover and simmer over very low heat for 20 minutes, without browning the vegetables. Add milk (or use 1/2 milk, 1/2 cream); bring to a boil. Heat oysters in enamelled cast iron pan over medium heat; do not boil. Pour into milk and serve. Uase salt and pepper to taste.

The soup should be served as soon as ready, otherwise it tend to curdle. The milk and vegetables can be be prepared ahead of time and the oysters heated and served at the last minute.

To quote Mme. Benoit,"This traditional Quebec dish is still very much alive. My grandmother's recipe is, as far as I am concerned, the best there is."

Nutrition Facts
Amount Per Serving: Calories 602 - Calories from Fat 287
Percent Total Calories From: Fat 48%, Protein 29%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 16g, Cholesterol 325mg, Sodium 1600mg, Total Carbohydrate 35g, Dietary Fiber 0g, Sugars 0g, Protein 44g, Vitamin A 11351 units, Vitamin C 22 units, Calcium 0 units, Iron 30 units

In 6 cup serving bowl place first 7 ingredients. In food processor, rpocess avocados, milk and broth until smooth. Pour into bowl. Press plastic wrap against top of soup; chill at least 2 hours. Soup will discolor upon exposure to air.

Nutrition Facts
Amount Per Serving: Calories 1043 - Calories from Fat 681
Percent Total Calories From: Fat 65%, Protein 9%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 76g, Saturated Fat 18g, Cholesterol 50mg, Sodium 1698mg, Total Carbohydrate 66g, Dietary Fiber 11g, Sugars 0g, Protein 24g, Vitamin A 8711 units, Vitamin C 199 units, Calcium 0 units, Iron 6 units

Preheat oven broiler. Heat oil over medium heat, stirfry onion, mushroom and green pepper till soft, not browned. Add tomatoes, stock, pepperoni and basil, cook till heated through. Ladle soup into ovenproof bowls and sprinkle with cheese. Broil till cheese melts and is bubbly.

Nutrition Facts
Amount Per Serving: Calories 361 - Calories from Fat 258
Percent Total Calories From: Fat 72%, Protein 19%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 12g, Cholesterol 57mg, Sodium 1090mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 17g, Vitamin A 450 units, Vitamin C 18 units, Calcium 0 units, Iron 1 units

Melt butter, add onion and cook until tender but not brown. add potatoes and just enough water to cook potatoes. When potatoes are tender add parsley, salt and pepper, and clams with their juice. Just before serving add 2 cups milk and heat but do NOT boil.

Nutrition Facts
Amount Per Serving: Calories 693 - Calories from Fat 274
Percent Total Calories From: Fat 40%, Protein 29%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 17g, Cholesterol 186mg, Sodium 781mg, Total Carbohydrate 55g, Dietary Fiber 2g, Sugars 0g, Protein 50g, Vitamin A 2081 units, Vitamin C 63 units, Calcium 0 units, Iron 47 units

Pour clam juice and vinegar over vegetables, add water just to cover. Simmer 30 minutes. Melt butter, blend in flour, cook 1 minute, then add half and half. Cook until smooth and thick. Add 1/2 ts salt and pepper to taste/ Last add vegetables and clams, cook in crock pot at least 1 hour until flavor is through.

Nutrition Facts
Amount Per Serving: Calories 3337 - Calories from Fat 2269
Percent Total Calories From: Fat 68%, Protein 7%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 252g, Saturated Fat 156g, Cholesterol 758mg, Sodium 3146mg, Total Carbohydrate 207g, Dietary Fiber 5g, Sugars 0g, Protein 60g, Vitamin A 9808 units, Vitamin C 81 units, Calcium 0 units, Iron 18 units

The day before you wish to serve the soup, fry the bacon until crisp and remove. In bacon drippings, saute onion, celery with leaves and potatoes for 10-15 minutes at medium heat. Add the minced clams, not clam soup but clams, with their juice. Crumble the bacon and add. Cover soup and simmer over low heat, stirring occasionally, for several hours - up to five hours won't hurt. Cool down and place in refrigerator at night. On the day of serving, skim grease off top. Transfer soup to larger pot. Heat soup until bubbling and add the seafood seasoning. Mix 2 cups of the half and half with the flour. Add to the chowder and stir until it bubbles again. Mix in remaining half and half and simmer, stirring constantly, until soup is desired thickness. Serve hot with garlic bread and a green salad.

Nutrition Facts
Amount Per Serving: Calories 2356 - Calories from Fat 1401
Percent Total Calories From: Fat 59%, Protein 16%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 156g, Saturated Fat 84g, Cholesterol 492mg, Sodium 3362mg, Total Carbohydrate 143g, Dietary Fiber 16g, Sugars 0g, Protein 96g, Vitamin A 7212 units, Vitamin C 197 units, Calcium 0 units, Iron 38 units

In a large pan or in the bottom of a stock pot, saute onions in butter until soft and golden, about 15 minutes. Add beef broth, water, wine, worcestershire sauce, salt, paprika, pepper, bay leaf and parsley. Bring to a boil, then simmer about 1 hour. Remove bay leaf and parsley. Pour into ovenproof bowls. Top with slices of toasted bread which have been sprinkled with cheese. Set in 450 degreeoven for 10 minutes, or until cheese is bubbly and melted.

Nutrition Facts
Amount Per Serving: Calories 151 - Calories from Fat 94
Percent Total Calories From: Fat 62%, Protein 13%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 6g, Cholesterol 27mg, Sodium 460mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 602 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units

Heat all ingredients except leeks to boiling in Dutch oven. Reduce heat. Cover and simmer 30 minutes. Add leeks. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 15 minutes. Remove chicken from broth and cool slightly. Remove chicken from bones and skin; cut chicken into 1 inch pieces. Skim fat from both. Remove bay leaf. Add chicken to broth. Heat until hot, about 5 minutes.

Nutrition Facts
Amount Per Serving: Calories 333 - Calories from Fat 64
Percent Total Calories From: Fat 19%, Protein 56%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 122mg, Sodium 940mg, Total Carbohydrate 20g, Dietary Fiber 2g, Sugars 0g, Protein 47g, Vitamin A 3156 units, Vitamin C 13 units, Calcium 0 units, Iron 3 units

Drain cherries, if necessary, saving liquid. Puree cherries in blender or food processor. Add enough water to cherry liquid to make 2 quarts. Add vinegar, cornstarch and cinnamon. Cook, stirring constantly until slightly thickened. Remove from heat. Add cream. Chill. Season with salt and/or sugar or more vinegar to taste. Serve garnished with sour cream for soup. For dessert, use whipped cream slightly sweetened and dusted with cinnamon or nutmeg as a garnish.

Nutrition Facts
Amount Per Serving: Calories 2569 - Calories from Fat 1363
Percent Total Calories From: Fat 53%, Protein 4%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 151g, Saturated Fat 76g, Cholesterol 419mg, Sodium 191mg, Total Carbohydrate 273g, Dietary Fiber 6g, Sugars 0g, Protein 28g, Vitamin A 7509 units, Vitamin C 100 units, Calcium 0 units, Iron 7 units

In a saucepan, combine water, sugar, cinnamon stick and orange zest; bring to a boil. Add cherries, reduce heat and simmer for 30 minutes. Remove cinnamon stick. Mix arrowroot with 2 Tb of the cherry mixture to make a paste and return to soup, stirring constantly while bringing to a boil. Reduce heat and simmer 30 minutes until thickened slightly. Mixture will thicken as is cools. Chill. Before serving, stir in cream and wine. Serve in champagne or wine glasses to show off color. Garnish with a cinnamon stick and/or dollop of sour cream or yogurt.

Nutrition Facts
Amount Per Serving: Calories 1341 - Calories from Fat 230
Percent Total Calories From: Fat 17%, Protein 3%, Carbohydrate 80%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 14g, Cholesterol 70mg, Sodium 38mg, Total Carbohydrate 268g, Dietary Fiber 3g, Sugars 0g, Protein 10g, Vitamin A 2160 units, Vitamin C 96 units, Calcium 0 units, Iron 4 units

Combine all ingredients in a saucapan and bring to a boil, lower heat and simmer, partially covered for 20 minutes. Cool slightly, then puree in a blender. You may have to do it in two batches.

Nutrition Facts
Amount Per Serving: Calories 239 - Calories from Fat 42
Percent Total Calories From: Fat 18%, Protein 15%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 5572mg, Total Carbohydrate 40g, Dietary Fiber 4g, Sugars 0g, Protein 9g, Vitamin A 1923 units, Vitamin C 84 units, Calcium 0 units, Iron 3 units

Puree all ingredients, except scallion, in blender. Add a little more water if too spicy. Strain, discarding any vegetable pieces that did not puree fully. Chill overnight. Serve in chilled glasses or bowls with diced scallion floating on top.

Nutrition Facts
Amount Per Serving: Calories 290 - Calories from Fat 19
Percent Total Calories From: Fat 7%, Protein 11%, Carbohydrate 69%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 57mg, Total Carbohydrate 50g, Dietary Fiber 5g, Sugars 0g, Protein 8g, Vitamin A 3540 units, Vitamin C 217 units, Calcium 0 units, Iron 3 units

Heat oil in large dutch oven. Stir fry onions and garlic till browned. Add 3/4 of the corn, all stock and nutmeg. Bring to a boil and simmer till corn is tender. Puree remaining corn with some of the stock. Add the milk powder to the puree. Blend puree into the soup pot with the beans and salt. Bring the soup to almost boiling, lower heat and simmer for a few minutes. Check seasonings and serve. (Optional: Add 1-2 chopped cooked potatoes to thicken)

Makes 1 1/2 quarts

Nutrition Facts
Amount Per Serving: Calories 468 - Calories from Fat 130
Percent Total Calories From: Fat 28%, Protein 17%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 8g, Cholesterol 34mg, Sodium 1354mg, Total Carbohydrate 65g, Dietary Fiber 3g, Sugars 0g, Protein 19g, Vitamin A 1296 units, Vitamin C 24 units, Calcium 0 units, Iron 3 units

Saute onion in butter until golden brown. Add broth and potato and simmer until potato is tender. Add corn and milk, blend well. Season with salt and pepper. Bring to a boil. Remove from heat. Stir some of chowder into egg. Add mixture to sauce pan and blend well. Simmer until heated through. Serve.

Nutrition Facts
Amount Per Serving: Calories 375 - Calories from Fat 112
Percent Total Calories From: Fat 30%, Protein 12%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 7g, Cholesterol 85mg, Sodium 1070mg, Total Carbohydrate 55g, Dietary Fiber 2g, Sugars 0g, Protein 11g, Vitamin A 714 units, Vitamin C 22 units, Calcium 0 units, Iron 2 units

Melt the butter in a saucepan over medium heat. Add the onion and celery and cook, stirring often, until soft but not brown. Add the stock and bring to a boil. Add the asparagus; simmer for 5 minutes. Add salt, pepper, and mace. Remove from heat. Slowly stir in the cream. Reheat gently. Serve in bowls garnished with hard-cooked egg.

Nutrition Facts
Amount Per Serving: Calories 217 - Calories from Fat 147
Percent Total Calories From: Fat 68%, Protein 14%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 9g, Cholesterol 152mg, Sodium 810mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 1445 units, Vitamin C 33 units, Calcium 0 units, Iron 1 units

Melt 1/4 cup butter (1/2 stick) in large skillet over medium heat. Add leeks and cook until translucent, stirring frequently, about 5 minutes. Add stock and bring to boil. Reduce heat and simmer about 25 minutes. Puree mixture in batches in blender. Melt remaining butter (1/4 cup) in large saucepan over medium heat. Add flour and stir 2 minutes. Blend in half and half, 1 cup at a time; whisk until smooth. Add 1/4 cup cheese and blend until smooth/ Add remaining cheeese, 1/4 cup at a time; blend until smooth and melted. Mix in leek puree. Thin with more stock if desired. Ladle into bowls and garnish with freshly ground pepper and chives.

Nutrition Facts
Amount Per Serving: Calories 6079 - Calories from Fat 3769
Percent Total Calories From: Fat 62%, Protein 23%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 419g, Saturated Fat 252g, Cholesterol 1708mg, Sodium 7275mg, Total Carbohydrate 233g, Dietary Fiber 15g, Sugars 0g, Protein 345g, Vitamin A 13695 units, Vitamin C 132 units, Calcium 0 units, Iron 32 units

Saute broccoli in butter for 10 minutes. Using blender combine all of the ingredients together. As blender fills, transfer liquid to soup pot and simmer for 20 to 30 minutes. Good with muffins or corn bread.

Nutrition Facts
Amount Per Serving: Calories 493 - Calories from Fat 372
Percent Total Calories From: Fat 75%, Protein 18%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 41g, Saturated Fat 22g, Cholesterol 101mg, Sodium 658mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 22g, Vitamin A 1685 units, Vitamin C 36 units, Calcium 0 units, Iron 1 units

Saute broccoli in butter for 10 minutes. Using blender combine all of the ingredients together. As blender fills, transfer liquid to soup pot and simmer for 20-30 minutes. Good with muffins or corn bread.

Nutrition Facts
Amount Per Serving: Calories 5914 - Calories from Fat 4464
Percent Total Calories From: Fat 75%, Protein 18%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 496g, Saturated Fat 260g, Cholesterol 1213mg, Sodium 7895mg, Total Carbohydrate 101g, Dietary Fiber 7g, Sugars 0g, Protein 261g, Vitamin A 20222 units, Vitamin C 427 units, Calcium 0 units, Iron 14 units

Thaw broccoli, if time allows. In large saucepan combine broccoli, onion, water, bouillon, thyme and garlic powder. Bring to boil; reduce heat and simmer 15 minutes or until broccoli is tender. Stir to break up broccoli. In blender, blend 1/3 mixture at a time, blend until smooth. Return to saucepan. Set aside. In medium pan melt butter; stir in flour and pepper until smooth. Stir in cream 0- cook and stir until thickened. Add to broccoli mixture. Heat thoroughly. Do not boil.

Nutrition Facts
Amount Per Serving: Calories 1050 - Calories from Fat 589
Percent Total Calories From: Fat 56%, Protein 14%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 65g, Saturated Fat 39g, Cholesterol 194mg, Sodium 7719mg, Total Carbohydrate 80g, Dietary Fiber 5g, Sugars 0g, Protein 36g, Vitamin A 7884 units, Vitamin C 338 units, Calcium 0 units, Iron 5 units

Melt butter in saucepan; add onion and celery and cook until tender. Wash and trim broccoli; cut into small pieces. In a large saucepan, add broccoli and bouillon. Bring to a boil; cover and cook over medium heat for 20 minutes. Stir in onion and celery. Puree 2-3 batches in blender or food processor. Return to saucepan, add cream and cook 2 minutes until thickened. Garnish with chopped scallions.

Nutrition Facts
Amount Per Serving: Calories 1311 - Calories from Fat 766
Percent Total Calories From: Fat 58%, Protein 14%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 85g, Saturated Fat 51g, Cholesterol 264mg, Sodium 19705mg, Total Carbohydrate 91g, Dietary Fiber 15g, Sugars 0g, Protein 45g, Vitamin A 14697 units, Vitamin C 705 units, Calcium 0 units, Iron 12 units

Combine Water & Broth in A Large Saucepan; Bring To A Boil. Add cauliflower; Return To A Boil. Reduce Heat & Cook 10 Min. OR Until Tender. Remove Cauliflower From Broth, Reserving Broth. With Knife Blade in Processor, Add Cauliflower. Pulse 8 To 10 Times OR Until Cauliflower Is Finely Chopped, But Not Pureed. Combine Milk Powder, Flour, Nutmeg, & Pepper; Add To Reserved Broth, Stirring Well With A Wire Whisk. Add Chopped Cauliflower & Bring To A Boil; Reduce Heat & Simmer 15 Min. OR Until Slightly Thickened. Ladle Soup Into 6 Indiividul Bowls; Garnish With Minced Parsley If Desired. Serve With Lemon Wedges. (Fat 0.4. Chol. 1.)

Nutrition Facts
Amount Per Serving: Calories 65 - Calories from Fat 4
Percent Total Calories From: Fat 6%, Protein 31%, Carbohydrate 63%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 1mg, Sodium 66mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 214 units, Vitamin C 74 units, Calcium 0 units, Iron 1 units

Dissolve boullion cube in water. Cook onion in butter until tender, blend in flour and seasonings. Add milk and bouillion gradually; cook until thick, stirring constantly. Add crabmeat, heat. Garnish with parsley.

Nutrition Facts
Amount Per Serving: Calories 467 - Calories from Fat 337
Percent Total Calories From: Fat 72%, Protein 18%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 37g, Saturated Fat 23g, Cholesterol 145mg, Sodium 1462mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 1427 units, Vitamin C 8 units, Calcium 0 units, Iron 1 units

In large pan combine mushrooms, onion, water, nutmeg and bouillon. Bring to boil; reduce heat and simmer 15 minutes or until mushrooms are tender. Stir to break un mushrooms. In blender, blend 1/3 mixture at a time, blend until smooth. Return to saucepan. Set aside. In medium pan melt butter; stir in flour and pepper until smooth. Stir in cream - cook and stir until thickened. Add to broccoli mixture. Heat thoroughly. Do not boil.

Nutrition Facts
Amount Per Serving: Calories 1085 - Calories from Fat 622
Percent Total Calories From: Fat 57%, Protein 13%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 69g, Saturated Fat 40g, Cholesterol 195mg, Sodium 6306mg, Total Carbohydrate 81g, Dietary Fiber 4g, Sugars 0g, Protein 35g, Vitamin A 2508 units, Vitamin C 26 units, Calcium 0 units, Iron 7 units

Stir Cornstarch Into Water & Heat Until Boiling. Stir in Bouillon Cubes Until Dissolved. Add Chopped Mushrooms To Mixture & Simmer For 20 Minutes. Add Skim Milk, Pepper & Onion Powder. Heat Only Until Hot. (Fat 0.2. Chol. 1.)

Nutrition Facts
Amount Per Serving: Calories 32 - Calories from Fat 2
Percent Total Calories From: Fat 5%, Protein 26%, Carbohydrate 69%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 1mg, Sodium 25mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 93 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units

MELT BUTTER IN A 2-QUART POT over medium heat. Add the onion and cook, stirring occasionally, until onion softens, about 10 minutes. Add the pumpkin and salt and continue to cook, stirring, another 15 minutes for fresh pumpkin, 5 minutes for canned. Add the stock, salt, coriander, curry and pepper. Cover, increase heat to high and bring to a boil. Reduce heat to low and simmer 15 minutes. Remove from heat and place in a food processor or blender and puree until smooth. Combine puree, milk and walnut oil. Cover, bring to the boil and cook 2 minutes. Serve piping hot.

Nutrition Facts
Amount Per Serving: Calories 207 - Calories from Fat 150
Percent Total Calories From: Fat 73%, Protein 10%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 5g, Cholesterol 20mg, Sodium 2526mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 284 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units

Combine beef and chicken stock, celery, onion and green pepper in large saucepan and bring to boil over high heat. Reduce heat and simmer until vegetables are crispy tender, about 5 minutes. Add dissolved cornstarch and continue cooking until soup thickens. Remove from heat and stir in corned beef, Swiss cheese and sauerkraut, blending well. Melt butter in large double boiler over medium heat. Stir in half and half. Add soup and blend until smooth. Heat through, but do not boil. Garnish with chives.

Nutrition Facts
Amount Per Serving: Calories 1967 - Calories from Fat 1463
Percent Total Calories From: Fat 74%, Protein 16%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 163g, Saturated Fat 93g, Cholesterol 554mg, Sodium 4981mg, Total Carbohydrate 47g, Dietary Fiber 3g, Sugars 0g, Protein 79g, Vitamin A 5045 units, Vitamin C 81 units, Calcium 0 units, Iron 7 units

Place the butter and onion in a large soup kettle, set over low heat and cook until onions have softened, about 5 t 8 minutes. Increase the heat to medium, add the leek and stir-cook 1 minute. Add the potatoes and paprika; stir-cook 30 seconds. Stir in the broth, thyme, herb bundle, and Worchestershire sauce. Bring the soup base to a boil, then cover and simmer 50 minutes, or until the potatoes are tender. Scoop out about 1 cup of the vegetables and mash them; then return them to the pot. Discard the herb bundle. (The soup may be prepared in advance up to this point.) Stir in the heavy cream, season with salt and pepper to taste, and let the soup cook without simmering until hot throughout. Sprinkle with fresh parsley and serve immediately.

Nutrition Facts
Amount Per Serving: Calories 708 - Calories from Fat 281
Percent Total Calories From: Fat 40%, Protein 9%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 18g, Cholesterol 92mg, Sodium 3125mg, Total Carbohydrate 92g, Dietary Fiber 9g, Sugars 0g, Protein 15g, Vitamin A 2768 units, Vitamin C 91 units, Calcium 0 units, Iron 8 units

Melt margarine in a soup pot over low heat. Add onion,c arot and garlic. Cook, covered, for 20 minutes, stirring occasionally, until vegetables are tender and wilted. Crush tomatos in their liquid and add to the pot along with chicken broth, potato, basil, nutmeg and salt. Cook, covered, over low heat for 40 minutes, stirring occasionally. Let cool to room temperature. Puree in a blender, in small batches, adding a bit of milk to each batch. Return to soup pot and adjust seasonings. Before serving, warn through over very low heat. Do not boil.

Nutrition Facts
Amount Per Serving: Calories 860 - Calories from Fat 236
Percent Total Calories From: Fat 27%, Protein 13%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 9g, Cholesterol 33mg, Sodium 6059mg, Total Carbohydrate 129g, Dietary Fiber 9g, Sugars 0g, Protein 27g, Vitamin A 26690 units, Vitamin C 207 units, Calcium 0 units, Iron 8 units

Heat 1/4 C. Broth in Heavy Small Saucepan Over Medium Heat. Add Carrots & Simmer Until Tender, About 15 Min. Drain. Puree Carrots in Processor Until Smooth. Transfer To Heavy Large Sauce Pan. Place Over Medium Heat. Stir in Remaining 2 &1/4 C. Broth, Curry Powder & Hot Pepper Sauce. Season With Salt & Pepper. (Can Be Prepared One Day Ahead. Cover & Refrigerate. Bring To A Boil. Reduce Heat & Simmer Five Min. Ladle Soup Into Bowls. Garnish With Yogurt And Dillweed. Serve Immediately.

Nutrition Facts
Amount Per Serving: Calories 48 - Calories from Fat 8
Percent Total Calories From: Fat 16%, Protein 14%, Carbohydrate 70%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1229mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 20308 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units

Heat the butter in a saucepan and add the onion. Cook until wilted then add the garlic. Stir. Add the curry powder and flour. Stir. Add the tomato, chicken stock and bay leaf, stirring. Let simmer for 20 minutes. Pour the soup into the container of a food processor or electric blender. Blend as thoroughly as possible. Reheat and add the corn. Bring to a boil. Remove from the heat and stir in the yogurt. Serve sprinkled with chopped chives.

Nutrition Facts
Amount Per Serving: Calories 946 - Calories from Fat 246
Percent Total Calories From: Fat 26%, Protein 13%, Carbohydrate 61%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 14g, Cholesterol 60mg, Sodium 6094mg, Total Carbohydrate 144g, Dietary Fiber 7g, Sugars 0g, Protein 30g, Vitamin A 2896 units, Vitamin C 84 units, Calcium 0 units, Iron 6 units

1. Melt the butter in a pot. Add onions and carrots and curry powder and cook over low heat, covered, until vegetables are tender, about 25 minutes; stir occasionally.

2. Add the stock, parsley, chicken, and rice. Bring soup to a boil, reduce heat, and cover. Cook at a simmer for 25-30 minutes, or until chicken is done.

3. Cool chicken in stock. Remove meat from the bones, and dice it. Reserve the meat.

4. Pour the soup through a strainer and put the solids in a food processor bowl. Add 1 cup of the liquid and process until smooth. Reserve the rest of the liquid.

5. Return pureed soup to the pot and add the half and half. Stir in additional cooking stock, about 4 cups, until soup reaches desired consistency.

6. Add reserved diced chicken and defrosted peas and simmer for 15 minutes, or until peas are done. Season to taste, and serve.

Nutrition Facts
Amount Per Serving: Calories 911 - Calories from Fat 363
Percent Total Calories From: Fat 40%, Protein 44%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 40g, Saturated Fat 19g, Cholesterol 325mg, Sodium 2516mg, Total Carbohydrate 36g, Dietary Fiber 3g, Sugars 0g, Protein 101g, Vitamin A 12024 units, Vitamin C 34 units, Calcium 0 units, Iron 8 units

Brown cut up pieces of meat.Season with chili powder,salt and black pepper.Add chopped vegetables and V - 8 vegetable juice. Add ketchup and Worcestershire sauce to taste.Add water as needed.Cook until vegetables are tender and meat is done.

Nutrition Facts
Amount Per Serving: Calories 497 - Calories from Fat 30
Percent Total Calories From: Fat 6%, Protein 22%, Carbohydrate 72%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 48mg, Sodium 286mg, Total Carbohydrate 89g, Dietary Fiber 4g, Sugars 0g, Protein 28g, Vitamin A 10298 units, Vitamin C 90 units, Calcium 0 units, Iron 6 units

Brown first 4 ingredients.Combine and mix ketchup,brown sugar,salt paprika,pepper,dry mustard and Worcestershire sauce.Add mixture and 1 1/2 cup water to meat mixture.Simmer 2 to 2 1/2 hours.When meat is tender,mix flour and 1/4 cup cold water.Stir into meat mixture.Heat to boiling,stirring constantly.Boil 1 minute.Pour over hot cooked noodles.Serves 6 to 8.

Nutrition Facts
Amount Per Serving: Calories 367 - Calories from Fat 115
Percent Total Calories From: Fat 31%, Protein 35%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 3g, Cholesterol 99mg, Sodium 916mg, Total Carbohydrate 31g, Dietary Fiber 1g, Sugars 0g, Protein 32g, Vitamin A 595 units, Vitamin C 5 units, Calcium 0 units, Iron 4 units

Brown hamburger and onions. Drain excess grease. Add tomato soup and half a can of water. Stir in vegetables. Run knife through spaghetti to cut strands. Add to soup mixture. Bring to boil, simmer 15 minutes.

Nutrition Facts
Amount Per Serving: Calories 3005 - Calories from Fat 615
Percent Total Calories From: Fat 20%, Protein 31%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 68g, Saturated Fat 25g, Cholesterol 382mg, Sodium 4675mg, Total Carbohydrate 362g, Dietary Fiber 36g, Sugars 0g, Protein 235g, Vitamin A 24819 units, Vitamin C 212 units, Calcium 0 units, Iron 61 units

SOAK THE BEANS OVERNIGHT IN WATER. Drain. Place beans in a pot, add broth, cover and cook over medium heat until beans are soft, about 30 minutes. Meanwhile, place another pot on the stove, add oil, place over medium heat, add garlic and onion and cook, stirring occasionally, for 7 minutes, or until onions soften. Add the escarole and continue to cook until wilted, another 10 minutes. Add the beans and broth to the pot with the escarole. Add salt and pepper as desired, cover and simmer for 20 minutes. Serve piping hot.

Nutrition Facts
Amount Per Serving: Calories 91 - Calories from Fat 43
Percent Total Calories From: Fat 47%, Protein 13%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 1100mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 694 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units

Bring water to a boil in a Dutch oven; add potatoes. Cover and cook 10 minutes. Fry bacon until transparent; add onion, and cook until onion is soft and bacon is lightly browned. Add bacon, onion , bacon drippings, fish fillets, and thyme to potatoes. Simmer 10 minutes or until potatoes are tender. Stir in half and half , salt, pepper, simmer 5 minutes. Sprinkle with parsley.

Nutrition Facts
Amount Per Serving: Calories 240 - Calories from Fat 96
Percent Total Calories From: Fat 40%, Protein 33%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 6g, Cholesterol 63mg, Sodium 467mg, Total Carbohydrate 16g, Dietary Fiber 1g, Sugars 0g, Protein 20g, Vitamin A 394 units, Vitamin C 14 units, Calcium 0 units, Iron 1 units

Saute onion, garlic, olive oil in heavy pan until golden. Add clams, tomatos, carrots, celery, broth, water and spices. Simmer for about 1 hour. Add fish and scallops. Let come to a boil. Add shrimp. Let it come to a boil till fish flakes with a fork.

Nutrition Facts
Amount Per Serving: Calories 3029 - Calories from Fat 779
Percent Total Calories From: Fat 26%, Protein 62%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 87g, Saturated Fat 12g, Cholesterol 2095mg, Sodium 6095mg, Total Carbohydrate 94g, Dietary Fiber 12g, Sugars 0g, Protein 469g, Vitamin A 39318 units, Vitamin C 284 units, Calcium 0 units, Iron 59 units

RINSE THE FISH BONES well under cold running water. Place the bones in a large stockpot, cover with water and bring the mixture to a simmer. Cook for 10 minutes, skimming frequently. Add the rest of the ingredients and simmer for 1 hour. Remove the fish bones and vegetables with a slotted spoon. Strain the stock through a cheesecloth-lined strainer. Allow to cool and skim the surface. Divide in small containers and freeze for future use.

Makes 4 Quarts

Nutrition Facts
Amount Per Serving: Calories 548 - Calories from Fat 25
Percent Total Calories From: Fat 5%, Protein 11%, Carbohydrate 85%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 0mg, Sodium 1394mg, Total Carbohydrate 116g, Dietary Fiber 12g, Sugars 0g, Protein 15g, Vitamin A 143677 units, Vitamin C 90 units, Calcium 0 units, Iron 20 units

In a heavy soup pot or kettle, brown the bacon with the paprika, onion and potato, sauteing until potato and onions are soft and bacon is cooked. Add the clams, wine, crab legs, shrimp, scallops and nay other seafood or fish. Season with salt and pepper, bay leaf and thyme. Stir in the milk and heat over low flame, stirring constantly. Do not allow mixture to boil. When seafood and fish are thoroughly heated through, thicken chowder by adding instant potatoes. Remove bay leaf and serve. Chowder may be prepared ahead, refrigerated, then re-heated in a crock pot or over very low heat.

Nutrition Facts
Amount Per Serving: Calories 1246 - Calories from Fat 243
Percent Total Calories From: Fat 19%, Protein 46%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 8g, Cholesterol 489mg, Sodium 5521mg, Total Carbohydrate 99g, Dietary Fiber 4g, Sugars 0g, Protein 142g, Vitamin A 3246 units, Vitamin C 83 units, Calcium 0 units, Iron 18 units

* Soup mixes to be used. Choose one. Onion or Onion-Mushroom. ** Canned tomatoes should be whole peeled tomatoes, undrained and *** There should be about 3 lobster tails that are cut into 3-inch **** Fish that can be used. Choose one. Red Snapper, cod, halibut, or In large saucepan or stockpot, heat oil and cook garlic over medium heat until golden. Add water, wine, onion recipe soup mix, parsley, and thyme, blend thoroughly. Stir in tomatoes. Bring to a boil, then simmer covered 15 minutes. Add lobster and fish and simmer 10 minutes. Add clams and mussels and simmer an additional 5 minutes or until shells open. (DISCARD ANY UNOPENED SHELLS). Serve, if desired, with bread or rolls. Makes about 4 (2 cup) servings.

Nutrition Facts
Amount Per Serving: Calories 507 - Calories from Fat 170
Percent Total Calories From: Fat 33%, Protein 51%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 3g, Cholesterol 191mg, Sodium 1639mg, Total Carbohydrate 15g, Dietary Fiber 1g, Sugars 0g, Protein 65g, Vitamin A 1093 units, Vitamin C 36 units, Calcium 0 units, Iron 11 units

In a heavy saucepan, melt the butter/margarine. Add onions and cook until they are golden, do not brown. Add the undiluted beef broth, 1 soup can of water, Coca-Cola, salt, vinegar, and pepper. Cover and simmer 20 to 25 minutes.

In a broiler, toast one side of the French bread slices. Turn and generously sprinkle with the Parmesan cheese. Toast until browned. Into deep bowls, ladle the soup and top with the toast, cheese-sided up. Makes 4 servings or about 6 cups.

Nutrition Facts
Amount Per Serving: Calories 225 - Calories from Fat 118
Percent Total Calories From: Fat 53%, Protein 7%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 8g, Cholesterol 34mg, Sodium 817mg, Total Carbohydrate 22g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 462 units, Vitamin C 10 units, Calcium 0 units, Iron 1 units

Slice onions finely, sautee in butter until tender. Add water, boullion cubes, and Kitchen Bouquet. Simmer 20 minutes, add croutons and serve. Toast bread slices under broiler. Spread with butter, salt, pepper, garlic, paprika and Parmesan cheese. Dice.

Nutrition Facts
Amount Per Serving: Calories 48 - Calories from Fat 3
Percent Total Calories From: Fat 6%, Protein 15%, Carbohydrate 78%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1011mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 7 units, Vitamin C 6 units, Calcium 0 units, Iron 0 units

In 2 quart microwave safe casserole, combine all ingredients except cheese. Cover; microwave at high 11-13 minutes, stirring once, or until pasta is tender. Serve in bowls sprinkled with cheese, if desired.

Nutrition Facts
Amount Per Serving: Calories 846 - Calories from Fat 48
Percent Total Calories From: Fat 6%, Protein 22%, Carbohydrate 72%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 1614mg, Total Carbohydrate 153g, Dietary Fiber 13g, Sugars 0g, Protein 46g, Vitamin A 23415 units, Vitamin C 710 units, Calcium 0 units, Iron 12 units

Finely chop vegetables and garlic ( or run through food processor or blender for 10 seconds ). Add vegetables and spices to juice and refrigerate.

Nutrition Facts
Amount Per Serving: Calories 210 - Calories from Fat 144
Percent Total Calories From: Fat 69%, Protein 5%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 2g, Cholesterol 0mg, Sodium 320mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 1499 units, Vitamin C 57 units, Calcium 0 units, Iron 1 units

Finely chop vegetables and garlic ( or run through food processor or blender for 10 seconds ). Add vegetables and spices to juice and refrigerate. THE ANDERSONS' FOOD GARDEN

Nutrition Facts
Amount Per Serving: Calories 210 - Calories from Fat 144
Percent Total Calories From: Fat 69%, Protein 5%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 2g, Cholesterol 0mg, Sodium 320mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 1499 units, Vitamin C 57 units, Calcium 0 units, Iron 1 units

Put cellophane noodles in large bowl. Cover with boiling water. Let stand 5 minutes. Drain thoroughly. Heat oil in wok or deep large skillet over medium high heat. Add onion and carrots and stir fry 3 minutes. Add garlic and ginger stir fry 30 seconds. Add stock, water and soy sauce. Cover and boil 2 minutes. Add ham water cress, mushrooms and noodles. Return to boil. Cover, turn off heat and let steep 2 minutes. Add snow peas, cover and let steep until vegetables are crisp tender about 3 minutes. Stir in sesame oil, rice vinegar and red pepper flakes. Adjust seasoning. Serve in deep bowls, sprinkle with green onions.

Nutrition Facts
Amount Per Serving: Calories 359 - Calories from Fat 146
Percent Total Calories From: Fat 41%, Protein 18%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 3g, Cholesterol 46mg, Sodium 2324mg, Total Carbohydrate 37g, Dietary Fiber 2g, Sugars 0g, Protein 16g, Vitamin A 14182 units, Vitamin C 51 units, Calcium 0 units, Iron 3 units

Add water to potatoes, celery, onions, parsley, seasonings, and bouillon cube. Cover and cook till tender. Blend flour and a small amount of milk and then stir into the vegetable mixture. Add remaining milk and cook until thickened. Add velveeta cheese and stir till melted.

Nutrition Facts
Amount Per Serving: Calories 1626 - Calories from Fat 659
Percent Total Calories From: Fat 41%, Protein 18%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 73g, Saturated Fat 45g, Cholesterol 212mg, Sodium 6272mg, Total Carbohydrate 167g, Dietary Fiber 4g, Sugars 0g, Protein 75g, Vitamin A 2888 units, Vitamin C 80 units, Calcium 0 units, Iron 9 units

Brown meat in soup kettle with diced onions. Season with salt and paprika. Add cumin and garlic. When the meat is well browned, sprinkle a generous Tb of flour over it. Mix and let cook for a minute or two without allowing to brown. Add clear soup, bring to a boil and let it cook slowly for 3 hours. An hour before serving add potatoes to broth. Serve with bread croutons fried in butter.

Nutrition Facts
Amount Per Serving: Calories 1120 - Calories from Fat 284
Percent Total Calories From: Fat 25%, Protein 33%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 11g, Cholesterol 194mg, Sodium 10128mg, Total Carbohydrate 116g, Dietary Fiber 4g, Sugars 0g, Protein 93g, Vitamin A 1637 units, Vitamin C 65 units, Calcium 0 units, Iron 13 units

Pell and cut the potatoes in slices. Boil them in salted water until tender. Add the milk and let simmer. Meanwhile brown the flour in the melted butter, stirring all the time at low heat; add it to the soup, keep stirring till the mixture thickens. Sprinkle with parsley and pepper and serve with buttered crumbs, or squares of fried bread, or pretzels on top. You might boil some sliced onion with the potatoes, if you like.

Nutrition Facts
Amount Per Serving: Calories 539 - Calories from Fat 136
Percent Total Calories From: Fat 25%, Protein 11%, Carbohydrate 64%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 9g, Cholesterol 48mg, Sodium 494mg, Total Carbohydrate 86g, Dietary Fiber 3g, Sugars 0g, Protein 14g, Vitamin A 617 units, Vitamin C 48 units, Calcium 0 units, Iron 4 units