Cream of Broccoli Soup 2 tbsp butter 1 onion, chopped 1 stalk celery, chopped 3 cups chicken broth 8 cups broccoli florets

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this is the one I have Harvest Soup c split pea (dried) 1/3 c beef bouillon granules plus 2 tbsp c pearl barley c dried lentils c dried onion (minced) c wild rice (long grain) c tiny bow tie noodles or alphabet pasta Recipe: Blend together all ingredients and place in a 1 quart wide mouth canning jar. (I would layer them so they look pretty. Add lid tie on a gift card and give with the recipe that follows; Put ingredients in a large stock pot. Stir in 3 quarts of water and 28 oz of diced tomatoes. And 1 lbs hamburger or turkey sausage browned. You can use turkey sausage crumbles if you wish. Bring to a boil then reduce heat and simmer for 2 hours or until peas, lentils and rice are tender. Add 1 pkg frozen mixed vegetables and about 1 c tomato juice. And add the pasta about 1 hour before serving. It is thick so you might not even want the pasta. Makes approx 16 - 1 cup servings.

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try this one 3 lb (1.5 kg) chicken 2 qts water 1 1/2 cup chicken stock 2 cups carrots, chopped 2 cups celery, chopped 1 cup onions, chopped 1 tart apple, chopped 2 teaspoons salt pepper, to taste 4 cups egg noodles Instructions Put chicken in a large pot with 2 quarts water. Cover and cook about 2 1/2 hours, or until chicken is tender. Remove chicken from the pot and strain broth. Debone chicken and return to the pot together with strained broth. Add chicken stock, carrots, celery, onions, apple, salt and pepper and cook until vegetables are soft. Add noodles and cook for another 8-10 minutes. Serve hot.

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Baked Potato Soup Preparation Time:5 min Cooking Time:20 min What You'll Need: 5 large baking potatoes 1/4 cup butter 1 onion, chopped 1/3 cup all-purpose flour 1 quart half-and-half 3 cups milk 1 teaspoon salt 1/8 teaspoon ground black pepper 2 cups (8 ounces) shredded Cheddar cheese 8 bacon slices, cooked and crumbled What To Do: 1. Prick each potato several times with a fork. Microwave 1-inch apart on paper towels at HIGH 14 minutes or until done, turning and rearranging after 5 minutes. Let cool. Peel potatoes, and coarsely mash with a fork. 2. Melt butter in a Dutch oven over medium heat; add onion, and saute until tender. Add flour, stirring until smooth. Stir in potatoes, half-and-half, and next 3 ingredients; cook over low heat until thoroughly heated. 3. Top each serving with cheese and bacon.

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