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• 1 3/4 cups chicken broth
• 1/2 cup finely shredded carrot
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped onion
• 1 3/4 cups milk
• 1/4 cup flour
• Dash pepper
• 1 cup shredded American Cheese (4 oz.)

In a medium saucepan combine chicken broth, carrot, celery and onion. Bring to boil. reduce heat. cover and simmer 6 to 8 minutes or til veggies are tender.Combine milk, flour, and pepper and stir into broth mix. Cook and stir till thickened and bubbly. cook and stir 1 minute more. Add cheese, stir until melted.

• 3 cups low-salt chicken broth
• 1 13.5-ounce can unsweetened coconut milk
• 3/4 cup chopped green onions
• 2 1/2 tablespoons curry powder
• 1 1/2 tablespoons minced fresh lemongrass* (from about 4 stalks)
• 1 tablespoon minced peeled fresh ginger
• 4 large chicken thighs with bones (about 1 1/2 pounds)
• 1 6-ounce package baby spinach leaves
• 3 tablespoons fresh lime juice
• 1/4 cup chopped fresh cilantro
• Lime wedges

Combine first 6 ingredients in 6- to 8-quart pressure cooker. Remove skin from chicken; add chicken to cooker. Lock lid in place. Bring to high pressure over high heat. Cook 8 minutes, adjusting heat as necessary to maintain high pressure. Remove from heat. Let pressure come down naturally 8 minutes. Quick-release any remaining pressure.

Slowly release lid, standing back and allowing steam to escape. Transfer chicken to work surface; cool briefly. Remove bones. Cut chicken into 1/2-inch cubes. Return chicken to soup; add spinach. Simmer until spinach wilts, about 1 minute. Add lime juice. Season soup to taste with salt and pepper. Ladle soup into bowls; sprinkle with cilantro. Serve, passing lime wedges separately.

• 2 cups chicken broth, DO NOT use bouillion cubes
• 1/8 t. white pepper
• 1/2 t. soy sauce
• 1/4 t. sesame oil
• 1 t. corn starch
• 1 egg
• veggies (optional)

Heat broth, pepper, soy sauce and sesame oil until it just begins to boil. Add veggies if desired. Add cornstarch by mixing with either water or some of the broth to make a thin paste and stirring it into the soup to thicken.

Whisk the egg and using a fork, drizzle over the boiling soup. Reduce heat to keep it warm until ready to serve. This recipe only yields 2 servings, so multiply as needed.

• 1 1/2 pounds red onions, peeled and halved
• 1/3 cup margarine or butter
• 3 cubes beef flavored bouillon
• 4 cups water
• 1/2 cup dry white wine
• 1/2 tsp worcestershire sauce
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 ounces Swiss Cheese, or Gruyere
• 1/4 loaf French bread

Slice onions, thinly. Melt butter in 2 quart Dutch oven. Slowly cook onions in butter until lightly browned, about 20 mins. Add Worcestershire sauce, salt, pepper to soup. Stir. Shred cheese.

To serve soup, place a think slice of French bread into the bottom of each individual ovenware serving bowl. Ladle soup into bowls. Top with a thick layer of shredded cheese. Place under broiler or microwave until cheese melts.

• 1 onion
• 1 piece(1/2 inch long) fresh ginger or 3/4 tsp ground
• 1 tblsp Oriental Sesame oil
• 6 cups chicken broth or water
• 1 pkg (10 oz) frozen chopped spinach
• 1 lb boneless, skinless chicken or turkey breast
• 1/2 bunch scallions or 1 small bunch coriander
• 2 cups vermicelli, fine egg noodles, orzo or
• pastina
• Kluski noodles
• 3-4 tblsp lemon juice
• salt & pepper to taste
• toasted sesame seeds
• Garlic

Finely chop the onion. Peel and mince ginger. Next, heat sesame oil in soup pot over medium heat. Add onion, ginger and garlic, increase heat to high and saute for a few seconds to release aroma. Add the broth and spinach. Cover the pot and bring the liquid to a boil. Reduce the heat and simmer until spinach is thawed (about 10 minutes).

Meanwhile, cut the chicken into thin shreds or 3/4 inch chunks. Slice the scallions, including about four inches of the green tops (or rinse, stem and mince coriander). When the spinach has thawed, stir the soup, then add the chicken and noodles. Cover and simmer until the noodles and chicken are cooked (~5 minutes). Add the scallions (or coriander) and the lemon juice. Season to taste with salt and pepper.

• 1 tblsp peanut oil (or other vegetable oil)
• 1 garlic clove
• 1 tsp ginger root (aboutr 2 slices)
• 1/2 cup boneless pork loin, shredded
• 1 1/2 tblsp soy sauce or tamari
• 1/2 cup bamboo shoots, shredded
• 6 dried shiitake mushrooms
• 10 dried lily buds (also called golden needles)
• 12 dried tree ear fungus (also called cloud ears)
• 4 cups chicken broth (canned or homemade; I usually use canned)
• 1 tblsp dry sherry
• 3 tblsp red wine vinegar
• 1 tblsp cornstarch
• 1/4 cup water
• 1 tofu pad (a package generally contains 2 pads)
• 1/4 cup green onions
• 2 eggs
• 1 tblsp toasted sesame oil
• 1/4-1 tsp chili oil
• 1/4 tsp white pepper
• salt and more pepper

Rehydrate the dried ingredients (15 minutes: in lukewarm water forthe shiitakes, and in boiling water for the lily buds and tree ears). Heat the chicken broth (if it's canned, prepare it). Mince the garlic and ginger root and combine them. Shred the pork loin. Shred the bamboo shoots. Combine the cornstarch and the water. Chop the green onions. Lightly beat the eggs.

Next, heat oil in wok (medium), add the garlic and ginger, stirring 30 seconds. Add the pork, cooking until it loses its pink color. Add the soy sauce, cook for 1 minute more. Add bamboo shoots, shiitakes, lily buds, tree ear fungi, stir quickly for 1 minute.

Next, stir in chicken broth, sherry, and vinegar. Stir cornstarch/water mix one last time and add it to the soup. Add the tofu and bring the soup to a boil.

Turn the heat to low, add the green onions. Add the beaten eggs in a slow stream, stirring several times. Turn off the heat and add the sesame oil, chili oil, white pepper. Season to taste and serve immediately.

• 1 lb navy beans
• l large onion
• 2 small jalapeno peppers (optional)
• 1 large ham bone

Simmer in about 3 quarts of water all day in crockpot on high or 3 to 4 hours on top of stove.

• 1/2 lb dried cannellini or navy beans
• 1/2 lb dried kidney beans
• 1/4 cup olive oil
• 1/4 lb salt pork, diced fine
• 1 large onion, chopped fine
• 5 garlic cloves, peeled and mashed
• 4 celery stalks, including leaves, sliced thin
• 3 tsp salt
• 2 tsp crushed red pepper
• 1 tsp freshly ground black pepper
• 1 tsp oregano
• 1 tsp basil
• 1 16 oz. can Italian tomatoes, drained, tomatoes chopped coarsely
• 1/4 cup snipped fresh parsley, preferably Italian
• 1/2 cup julliened carrot
• 1/2 lb ground sirlioin
• 1 egg
• 4 tblsp seasoned bread crumbs
• 1/2 lb ditalini (tiny, tube shaped pasta)
• Freshly grated Romano, Parmesan or Pecorino cheese

Rinse and pick over the dried beans. Soak overnight in cold water. Drain, then place in stockpot with 10 cups cold water. Bring to a boil, then reduce heat to simmer while preparing vegetables. Heat the olive oil in a heavy skillet over medium-high heat. Add the salt pork and cook, stirring frequently, until the fat melts and the meat begins to brown, about 15 minutes. Do not allow to burn.

Add the onion and garlic and saute gently until the onion is golden. Add this mixture to the beans, along with the celery, salt, red and black pepper, oregano and basil. Cover and simmer until beans are tender, about 2 1/2 hours, checking frequently to make sure the liquid has no evaporated too much. There has to be enough liquid to cook the meatballs and pasta in the final cooking stage. Add more water if necessary.

About 30 minutes before the soup is finished simmering, add the tomatoes and their juices and the parsley. Combine the ground meat with the egg and bread crumbs and roll into miniature balls. Add to the simmering soup. Add the carrot.

About 20 minutes later, add the ditalini and cook until tender. Serve with the grated cheese.

• 1 quart water
• 3 chicken parts (neck or wing)
• 3 pounds canned tomatoes, quartered
• 8 ounces frozen corn, thawed
• 1 cup frozen peas, thawed
• 1 cup potatoes, diced
• 3/4 cups celery, chopped
• 3/4 cup onion, diced
• 3/4 tablespoon seafood seasoning
• 1 teaspoon salt
• 1/4 teaspoon lemon pepper
• 1 pound Maryland crabmeat, fresh or pasteurized, cartilage removed (regular or claw meat)

Place water and chicken in a 6-quart soup pot. Cover and simmer over low heat for at least one hour. Add vegetables and seasonings and simmer, covered, over medium-low heat for about 45 minutes, or until vegetables are almost done. Add crabmeat, cover and simmer for 15 more minutes, or until hot.

• 8 cups water
• 1 pound dried split peas (about 2-1/4 cups)
• 1 to 2 lb smoked ham
• 1 med onion
• 1 tsp salt
• 1/4 tsp pepper
• 2 or 3 carrots chopped
• 2 or 3 stalks celery chopped

Heat water and peas to boiling. Boil for 2 minutes, then remove from heat and cover. Let sit for 1 hour.

Add ham (whole), onion, salt and pepper. Cover and simmer until peas are tender, about 1 hour.

Remove ham and trim meat from bone. Cut ham to 1/2 inch pieces. Stir ham, carrots, and celery into soup. Cover and simmer until veggies are tender, about 45 minutes.

• 1 pound ground turkey or lean ground beef
• 1 onion, chopped
• 1 pkg Hidden Valley Ranch dressing mix(small)
• 1 pkg taco seasoning mix
• 1 can white kidney beans(16 ounce)
• 1 can pinto beans(16 ounce)
• 1 can corn(16 ounce)
• 1 can stewed tomatoes(mexican)(16 ounce)
• 1 can stewed tomatoes(16 ounce)

Brown meat with onion, drain excess fat, add all ingredients, simmer to blend flavors. If you like it soupy, add water.

• 1 pound fresh mushrooms
• 4-5 fresh chilies
• 3 bergamot leaves (kaffir lime)
• 1 stalk lemon grass
• 2 cups water or vegetable stock
• 1 cup coconut milk
• 1/2 cup sliced bamboo shoots
• 3 tablespoons lemon juice
• 3 tablespoons light soy sauce
• 1-2 stems coriander (cilantro)
• 1/4 to 1/2 teaspoon fine sea salt

Cut the mushrooms into small pieces and slice the chilies lengthwise. Bring the water to the boil and add the bergamot leaves, the crushed lemon grass cut into pieces, and mushrooms. Simmer for 5 minutes and add remaining ngredients plus the chilies, taste for seasonings, and serve.

• 2 or 3 slices French bread, crust removed
• 1 pound ripe tomatoes, skinned
• 1 English cucumber, chopped
• 1 green pepper, seeded and chopped
• 4 medium cloves garlic, peeled and chopped
• 1/2 cup extra virgin olive oil
• 2 to 3 tablespoons sherry vinegar

Tear up bread and cover with cold water. Let soak for 10 minutes. Put the tomatoes, cucumber, bell pepper and garlic in a blender. Pour bread and water mixture into a strainer and press out all excess moisture. Add to blender and puree until smooth. If soup is thick, add enough water to give it the required consistency. Pour soup through a fine sieve, season with salt, pepper and vinegar. Place the gazpacho in the refrigerator for at least one hour.

Serve cold. Garnish top with chopped onion, bell pepper and diced tomatoes.

• 1 lb. Italian sausage casing removed
• 3 zucchini, sliced
• 1 green pepper, diced
• 1 onion chopped
• 1 clove garlic, minced
• 1/2 tsp. oregano, crushed
• 2 (14 oz.) cans chicken broth
• 1 (28 oz.) can Italian Plum tomatoes
• 1 (6 oz.) can tomato paste
• 1 (8 oz.) can tomato sauce
• 1 (1 1/2 lbs.) fresh tortellini
• Freshly grated parmesan

Crumble sausage. In large saucepan over medium high heat, cook first six ingredients until sausage is cooked. Stir to separate meat. Add remaining ingredients and bring to boil. Reduce heat, cover and simmer 10 to 15 minutes. If necessary, add a little water to cooking liquid. Serve with freshly grated parmesan cheese.

• 1 lb Navy beans; dry
• 1 ea Ham bone or hock; smoked
• 1 c Onions; finely chopped
• 2 c Celery &tops; finely chopped
• 1/2 ts Pepper
• 2 tb Parsley; chopped
• 1 ea Garlic; clove, minced
• 1 1/2 ts Salt

Cover beans with water in large pot or soup kettle and soak overnight. Rinse beans well and return to pot with ham bone and 3 quarts of water. Simmer, uncovered, for 2 hours. Add parsley, onions, garlic, celery and tops, salt and pepper. Simmer, uncovered, for 1 hour or until vegetables are tender. Remove ham bone, dice the meat, and add meat to soup