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Cream of Broccoli Soup
1/2 cup butter
1/4 cup minced onion
1/2 cup flour
5 cups milk
1 tablespoon dry chicken bouillon or 2 cubes
3/4 teaspoon salt
3/4 teaspoon sugar
Dash of pepper
1/8 teaspoon nutmeg
5 oz. fresh chopped broccoli
Melt butter. Saute onion until clear. Remove from heat. Mix in flour
gradually, stirring until smooth. Return to heat. Slowly add milk. Stir.
Add remaining ingredients. Bring to a boil, stirring often. Reduce heat to
simmer. Cover and continue to simmer until broccoli is tender.
No Fat Diet Soup
1 green pepper
1/2 bunch celery
1/2 head cabbage
3 med. onions
2 carrots
1 pint tomatoes or several fresh tomatoes
1 pkg. Lipton Onion Soup
Chop or cut all the vegetables to desired size. Place everything in a
kettle. Cover with water and bring to a boil. Reduce heat and simmer for
15 minutes. This soup keeps well in the refrigerator. Just heat what
you'll eat.
Chicken Noodle Soup
2 1/2
cups wide egg noodles
1 teaspoon vegetable oil
12 cups chicken broth
1 1/2 tablespoons salt
1 teaspoon poultry seasoning
1 cup chopped celery
1 cup chopped onion
1/3 cup cornstarch
1/4 cup water
3 cups diced, cooked chicken meat
Bring a large pot of
lightly salted water to a boil. Add egg noodles and oil, and boil for 8
minutes, or until tender. Drain, and rinse under cool running water.
In a large saucepan or Dutch oven, combine broth, salt, and poultry
seasoning. Bring to a boil. Stir in celery and onion. Reduce heat,
cover, and simmer 15 minutes.
In a small bowl, mix cornstarch and water together until cornstarch is
completely dissolved. Gradually add to soup, stirring constantly. Stir
in noodles and chicken, and heat through.
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