2 1/2 quarts chicken stock

 1 block (16 oz.) of tofu, cut into 1 1/2 inch long strips

 5 shitake mushrooms, cut into thin slices

 1/2 cup soy sauce

 1/2 tsp. white pepper

 1/2 cup white vinegar

 1 1/2 cups bamboo shoot strips

 2 tablespoons cornstarch dissolved in 4 tablespoons water

 3 eggs. beaten

 1/2 tsp. sesame oil

  Combine first seven ingredients in a pot and bring to a boil.

  Drizzle the cornstarch mixture into the soup, stirring to thicken.

  Then drizzle beaten eggs into soup, stirring. Top with sesame oil.

5 Cups turkey stock

3 Stalks celery cut into 1-inch pieces

2 Large potatoes peeled and quartered

2 Carrots cut into 1-inch pieces

1 Onions quartered

1 Cup uncooked noodles

2 Cups cooked turkey, cubed

In 5-quart saucepan, combine first 5 ingredients. Over high heat, bring

to a boil. Reduce heat, cover and simmer for one hour. Stir in noodles and

turkey meat. Simmer until noodles are done and meat is heated through.

1 Can (16 ounces) tomatoes

4 Cups turkey broth or reduced-sodium chicken bouillon

2 Teaspoons Italian seasoning

1/2 Teaspoon salt

1/4 Teaspoon pepper

1 Cup onion chopped

1 Cup carrots thinly sliced

4 Cups cabbage thinly sliced

2 Cups cooked turkey cut into 1/2-inch cubes

1/2 Cup alphabet pasta

In 5-quart saucepan, over medium high heat, combine tomatoes, turkey

broth, Italian seasoning, salt, pepper, onion and carrot; bring to boil.

Reduce to low and simmer 10 to 15 minutes or until carrots are tender.

Add cabbage, turkey and pasta; return to boil 5 to 10 minutes or until

cabbage and pasta are tender.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.