Ingredients

• 1 tablespoon olive oil
• 1 medium onion, coarsely chopped
• 3 medium potatoes, cut into 1/2 inch cubes
• 1 medium carrot, sliced
• 46 ounces reduced sodium chicken broth
• 2 teaspoons Italian seasoning
• 3 cups cooked and cubed turkey breast

Directions

Heat oil in a large stockpot until hot.
Add onion and cook until well browned.
Add potato, carrot, Italian seasoning and broth and bring to boil.
Boil for 10 minutes or until potatoes and carrots are fork-tender.
Add turkey and return to boil until heated through.
Top with freshly ground pepper and serve.
Makes 8 servings.
Calories 170, Fat 2 grams, Cholesterol 55 mg, Sodium 469 mg. Carbohydrate 11 grams, Protein 25 grams, Fiber 1 gram.
Points 3.

Ingredients

• 2 medium leeks
• 36 ounces low-sodium chicken broth
• 3 medium potatoes, cubed
• 3 cloves garlic, minced
• 1 1/2 cups evaporated skim milk
• 1/4 cup snipped chives
• 1/2 cup crumbled feta cheese

Directions

Remove and discard any tough outer green leaves and the root end of each leek.
Cut the leeks in half lengthwise.
Wash each leek well to remove any dirt from between the layers, then thinly slice.
In a large saucepan, combine the leeks, broth, potatoes and garlic and heat to a boil.
Reduce the heat to medium-low, cover loosely and simmer until the potatoes are tender, about 10 to 15 minutes.
Stir in the milk and chives and simmer just until heated through but don’t boil.
Sprinkle the feta cheese and serve.
Makes 4 servings.
Calories 244, Fat 4 grams, Cholesterol 20 mg, Sodium 375 mg,
Carbohydrate 37 grams, Protein 24 grams, Fiber 3 grams.
Points 5.

Ingredients

• 4 medium-sized onions
• 4 Tb. butter
• 2 Tb. flour
• 2-1/2 c. milk
• 1 tsp. salt
• 1/8 tsp. pepper

Directions

Slice the onions and brown them in a frying pan with 2 tablespoonfuls of the butter. Make white sauce of the flour, the remaining butter, and the milk. Add to this the browned onions, salt, and pepper. Heat thoroughly and serve.

Ingredients

• 1 c. canned tomatoes
• 1 pt. milk
• 3 Tb. flour
• 3 Tb. butter
• 1/8 tsp. soda
• 1 tsp. salt
• 1/8 tsp. pepper

Directions

Force the tomatoes through a sieve and heat them. Make white sauce of the milk, flour, and butter. Add the soda to the tomatoes, and pour them slowly into the white sauce, stirring rapidly. If the sauce begins to curdle, beat the soup quickly with a rotary egg beater. Add the salt and pepper and serve.

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.