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CHICKEN SOUP

1 chicken – cut up
3 Tablespoon Seasoning Mix
3 small onions
4 sprigs fresh parsley
2 ribs celery
1 teaspoon Chicken bouillon
2 whole bay leaves
1 quart tomatoes
vegetables of choice – fresh, frozen or dry

INSTRUCTIONS: Put 1 1/2 Tablespoon of Seasoning Mix in mesh bag. Put chicken in a soup pot, cover with water, add the rest of the ingredients except tomatoes and vegetables, then bring to a boil. Turn down heat and simmer for 1 hour. Remove chicken from pot; allow to cool, then remove meat from bones. Remove bag and parsley stems from pot. Skim off fat from soup stock, then return meat to stock. Put another 1 1/2 Tablespoon of Seasoning Mix in mesh bag and put in soup pot. Add salt and pepper to taste, tomatoes and vegetables. In the last half hour of cooking remove mesh bag and whole bay leaves then add 1 can baked beans and 1 cup Rice, 1 cup barley OR 3 cups noodles. Dish up, garnish and serve with fresh bread.

CREAM OF BROCCOLI SOUP

2 bunches of broccoli
3 cups chicken broth
1 teaspoon butter or use PAM
1/2 cup onion, chopped
ONE seasoning packet
2 Tablespoons butter
2 Tablespoons whole wheat flour
3/4 cup half and half or skim milk
2 oz. Velveeta cheese

Cook broccoli tops in the microwave. Chop stems – put in kettle with 3 cups chicken broth. Sauté onion in butter or PAM and add to kettle. Boil 5 minutes then add all but 1/2 cup broccoli tops (used for garnish) and cook 5 more minutes. Put broccoli mixture in food processor and puree. Put mixture back into kettle and add ONE seasoning packet. In another pan melt 2 Tablespoons butter, add flour and blend.

Add half and half and/or skim milk. Cook until thick, stirring often, then add broccoli mixture. Stir well and bring to a boil. When boiling, add cheese. Cook on medium heat and stir until cheese is melted then turn down heat. Serve hot and garnish with broccoli tops.

CREAM OF CARROT SOUP

1 pound Carrots, diced
1 large potato, diced
1 large onion, diced
1 rib celery, diced
1 SEASONING PACKET #1
3 cups stock
1/4 cup fresh minced parsley
1 SEASONING PACKET #2
1 cup half & half or milk
1 teaspoon salt (optional)
Garnish with fresh chervil, other herbs or carrot curls

Cook carrots, potato, onion, celery, and SEASONING PACKET #1 in stock until the vegetables are tender. Stir in parsley and SEASONING PACKET #2. Let set for 5 minutes to blend flavors. Puree hot mixture in a blender, adding half & half or milk, and blend until smooth. Tiny green herb specks should remain. If soup is too thick, add more milk. Dish up, garnish and serve.

OLD FASHION VEGETABLE SOUP

3 pounds beef shank, cracked
4 cups water
1 SEASONING PACKET #1
1cup sliced carrot
1/2 cup chopped celery
1 SEASONING PACKET #2
1 can (1 pound) tomatoes
1 teaspoon salt

Cover shanks with water; heat to boiling. Add 1 SEASONING PACKET #1. Reduce heat; cover and simmer 1 3/4 hours or until meat on shanks is fork tender. Remove shanks from stock; cut meat from shanks into 1/2 inch cubes. Let stock cool slightly. Skim fat from surface. Strain stock into large saucepan. Add meat cubes and remaining ingredients. Heat to boiling. Cover; simmer 20 minutes or until carrots are tender.