BROCCOLI SOUP

 

                                    Linda Franklin                          

1 cup milk

1/2 cup cream

1 cup chicken bouillon

3 Tbsp. butter

2 Tbs. flour

1 tsp. salt

1/4 tsp. white pepper

1 tsp. worcestershire sauce

1 Tbsp. dry sherry (optional)

1 cup broccoli, cooked and drained

 

Put all ingredients in blender and cover. Blend on medium setting for 30 seconds or longer. Heat to hot (about ­5 mins.) and serve. Makes 5 servings. other vegetables such as cauliflower, corn, or lima beans may be substituted.

 

CHEESE CHOWDER

 

                                     Linda Franklin

1/2 cup coarsely shredded carrots

1/2 cup chopped celery

1/4 cup chopped onions

3 Tbsp. butter or oleo

1/4 cup flour

2 cups milk

1 (10 3/4 oz.) can condensed chicken broth

1 1/2 cup shredded Velveeta cheese

Some additional cheese (Cheddar, Swiss or Monterey Jack cut

into cubes.

 

 

Cook carrots and celery, covered, in 3/4 cup boiling water about 10 to 15 mins. or until very tender. Do not drain. Using a large sauce pan, cook onions in oleo till tender but not brown. Stir in flour. Add milk all at once. Cook and stir until thick and bubbly. Add broth, Velveeta cheese and undrained vegetables. Stir over low heat till cheese melts. To serve, divide cheese cubes among 4 to 6 ­serving bowls. Pour hot soup over cheese cubes.

 

CHINESE CABBAGE SOUP

Debbie Dobyns

 

Cut 3 pork chops into thin pieces (cut against the grain).

Boil 6 cups of water with 6 chicken bouillon cubes. Add pork

and simmer for 20 mins.

 

Slice one head of Chinese, cabbage into strips. Add to soup mixture along with soy sauce to taste. Cook 10 mins.

 

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