Ingredients

• 1 pt. milk
• 1 Tb. flour
• 2 Tb. butter
• 1/2 c. pea purée
• 1 tsp. salt
• 1/8 tsp. pepper

Directions

Make white sauce of the milk, flour, and butter. Put enough freshly cooked or canned peas through a sieve to make 1/2 cupful of purée. Then add the pea purée, the salt, and the pepper to the white sauce. Heat thoroughly and serve.

Ingredients

• 1 pt. milk
• 2 Tb. flour
• 2 Tb. butter
• 1/2 c. spinach purée
• 1 tsp. salt
• 1/8 tsp. pepper

Directions

Make white sauce of the milk, flour, and butter. Add the spinach purée, made by forcing freshly cooked or canned spinach through a sieve. Season with the salt and pepper, heat thoroughly, and serve.

Ingredients

• 1 pt. milk
• 2 Tb. flour
• 2 Tb. butter
• 1 c. asparagus purée
• 1 tsp. salt
• 1/8 tsp. pepper

Directions

Make white sauce of the milk, flour, and butter. Add to it the cup of purée made by forcing freshly cooked or canned asparagus through a sieve. Season with the salt and pepper, and serve.

Ingredients

• 2 slices of onion
• 1/8 tsp. pepper
• 1 sprig parsley
• 2 medium-sized potatoes
• 1 c. milk
• 1 c. potato water
• 1 Tb. flour
• 2 Tb. butter
• 1 tsp. salt

Directions

Cook the onion and parsley with the potatoes, and, when cooked soft, drain and mash. Make a sauce of the milk, potato water, flour, and butter. Season with the salt and pepper, add the mashed potato, and serve.

Ingredients

• 1 pt. mixed vegetables
• 1/2 tsp. salt
• 1 qt. stock
• 1/4 tsp. pepper

Directions

Cut into tiny dice or into strips such vegetables as celery, carrots, and turnips, making them as nearly the same size and shape as possible. Put them on to cook in enough boiling salted water to cover well. Cook until they are soft enough to be pierced with a fork, but do not lose their shape. Drain off the water and put the vegetables into the stock. Bring to the boiling point, season with the pepper, and serve.

Ingredients

• 4 lb. beef
• Salt
• 4 qt. cold water
• Pepper
• 1 medium-sized onion
• 1 stalk celery
• 2 sprigs parsley
• 6 whole cloves
• 12 peppercorns
• 1 bay leaf

Directions

Cut the meat into small pieces. Pour the cold water over it, place on a slow fire, and let it come to a boil. Skim off all scum that rises to the top. Cover tightly and keep at the simmering point for 6 to 8 hours. Then strain and remove the fat. Add the onion and celery cut into pieces, the parsley, cloves, peppercorns, and bay leaf. Simmer gently for about 20 minutes. Add salt and pepper to taste. Strain through a cloth.

Ingredients

• 1 lb ground beef
• 1 small package Hidden Valley Ranch Dressing
• 1 16 ounce can kidney beans
• 1 11 ounce can niblet corn
• 1 10 ounce can Rotel tomatoes
• 1 small package taco seasoning
• 1 28 ounce can Progresso tomatoes
• 1 small can chopped green chili’s
• 1 16 ounce can pinto beans

Directions

Brown the ground beef and drain.
Add all other ingredients and stir (do not drain cans before adding).
Simmer in crock pot on low for 6-8 hours. Serve with taco chips or mexican cornbread.

Ingredients

• 4 Cans of Chicken Broth
• 1-2 Tbsp Cumin
• 2-3 Boneless, Skinless Chicken Breasts
• Shredded Monterey Jack or Mozzarella Cheese
• 1 Can of Kernel Corn
• Sliced Avocado
• 1-2 bunches of Cilantro (Chopped, with more leaves than stalks)
• Fresh Garlic or Powdered Garlic
• Beans if desired (Garbanzo, Rinsed Kidneys and/or Rinsed Black Beans)
• 1 Large Onion, Diced
• 1-2 Tbsp Chili Powder

Directions

Sauté onion and garlic in Olive Oil or a little water in a deep pot. When the onions are translucent, add the Chicken Broth, Chili Powder and Cumin and bring to a low boil. Add chicken breasts and boil for 5-10 minutes. Once the chicken is done, shred or dice the chicken. Return chicken to broth. Add chopped Cilantro, corn and beans and simmer for 10-15 minutes.

Serve in a bowl with tortilla strips (or crumbled tortilla chips) in the bottom with a slice of avocado on top. Add soup on top of tortillas and avocado. Top with grated cheese. Enjoy!

If you prefer a tomato-flavored tortilla soup, add a small can of Tomato sauce. You can also thicken the soup by mixing a tablespoon of Cornstarch with a cup of cold water and adding it to the mixture 5 minutes before serving. Make sure, however, that the cornstarch is completely dissolved in the water or lumps will result.

Serve with Cholula brand Mexican hot sauce. It is flavored with cumin instead of vinegar.

Ingredients

• 42 oz chicken broth
• 2 cups sliced scallions
• 1/4 to 1/2 cup rice wine vinegar
• 1/2 cup enoki or shitaki mushrooms sliced for garnish
• 1/2 tsp white pepper
• 1 lb. Raw, de-veined shrimp, halved
• 2 1/2 tbl brown sugar
• 1/2 tsp ground ginger
• 1/2 to 3/4 tsp cayenne pepper
• 2 1/2 cups sliced radishes
• 2 to 2 1/2 cups shredded spinach leaves

Directions

in a large soup kettle, bring broth to a boil.
Stir in ginger, sugar, pepper and vinegar
Stir in scallions
Stir in radishes and spinach
Return to almost a boil and cook about 5 minutes
Stir in shrimps
Simmer for five minutes more
Remove from heat and let stand for 5-6 minutes
Garnish with mushrooms and serve

Ingredients

• 1 stick margarine
• 1/2 cup chopped onion
• 1 cup grated carrots
• 5 or 6 diced potatoes
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 8 oz. Velveeta cheese

Directions

Melt margine in heavy pan and sauted onion and carrot till tender. Add potatoes and enough water to just cover them. Cook until potatoes are tender. Salt and pepper to taste. Don’t add much salt because the soups have salt also. Add both cans of soup and bring to a slow boil. Reduce heat and add Velveeta. Stir until cheese is melted. I serve with any kind of good rolls and sometimes a salad.

Contributor-Texasgirl