SOUPS Broccoli Noodle Soup (I once made this for a group of pastors, and the Catholic Priest said "honey, you can make soup for me anytime". This is the one soup my husband will request.) 2 (16 oz.) pkg. frozen chopped broccoli 2 C. uncooked noodles (I use homemade) 2 qt. chicken broth 1 pkg. powdered soup mix (Lipton's Recipe Secret Lemon & Herb or Knoor's Leek Soup or anybody's onion soup mix) 1 lb. Velvetta cheese, cut into chunks 1 C. half and half (can use evaporated milk) Croutons (see Caesar Salad) 1.  Cook broccoli and noodles in boiling chicken stock about 15 minutes. 2.  Add soup mix, cook another 10 minutes.  3.  Add cheese and half and half, stirring constantly over low heat. When noodles are tender, serve.  Sprinkle     croutons on top. Carrot Soup  (I once had this in a restaurant and loved it.  I went home and did my best to duplicate it and I think I came pretty close.) 3 carrots, peeled, cooked and finely chopped (cooking water reserved) 1 stalk celery, cleaned and finely chopped 1/4 C. finely chopped onion 1 rounded Tbs. uncooked rice 1/4 C. margarine 32 oz. chicken broth salt and pepper to taste 1 Tbs. chopped parsley 1/3 C. cornstarch 1/2 C. milk 1.  After cooking the carrots, place carrots in food processor with chopping disk.  Chop very fine.      (Reserve the water that you cooked the carrots in). 2.  Melt the butter or margarine in large saucepan.  Add celery and onions and saute' until onions are clear. 3.  Add chicken broth, carrots, carrot juice, parsley and rice.  Bring to a boil. Simmer, covered for 20 minutes. 4.  Combine cornstarch with milk until smooth.  Pour cornstarch/milk mixture into saucean with soup, gradually     until mixture is of desired thickness. (I like it really thick.) 5.  Season to taste with salt and pepper.  If using canned chicken broth, taste before salting.  I don't add     salt if using canned broth since it has enough salt in it for me. YIELD:  approximately 8 servings depending on the size of your bowls. Clam Chowder 1/3 C. margarine or butter 1/3 C. chopped onions 1/3 C. chopped celery 1 qt. chicken stock 3 small cans chopped clams with liquid 1 medium potato, peled and chopped into 1/2" chunks 1/2 C. half and half or evaporated milk 1/3 C. cornstarch salt and pepper to taste 1/2 C. chopped fresh parsley dash garlic powder 1.  Saute' onions and celery in butter or margarine.   2.  Add chicken stock, clams, potato, salt, pepper, garlic powder, and parsley.  Bring to a boil.  Reduce heat      and simmer 15 minutes.   3.  Mix half and half with cornstarch.  Gradually pour into soup mixture, stirring continuously until desired      thickness is reached. Serve  with crackers, croutons, or plain. Potato Soup 1/2 C. finely chopped celery 1/2 C. finely chopped onion 4 strips bacon 1/3 C. flour 1 qt. chicken broth (4 cups) 1/2 C. half and half (can substitute canned milk or heavy cream) 1/2 C. Velveeta Cheese 1 pound potatoes - boiled and skins removed 1 tsp. salt 1/2 tsp. pepper 1/2 tsp. garlic powder 1/2 tsp. MSG (optional) handful of fresh parsley - about 1/4 C. 1.  Fry bacon until crisp.  Drain bacon on paper towels.  Set aside.  2.  Sauté' onion and celery in bacon grease until onion is translucent. 3.  Stir flour into onions and celery. 4.  Gradually add chicken broth.  Stirring constantly.  5.  Crumble bacon into soup. 6.  Take half of potatoes and cut into small chunks, add to soup. 7.  Take about 1/2 C. of the soup and put into a bowl with the remaining potatoes.  Whip the potatoes. 8.  Add whipped potatoes to soup. 9.  Add half and half or canned milk to soup. 10.  Add seasonings & parsley. 11.  Cut Velveeta into small chunks and stir into soup. 12.  Simmer 30 minutes on low heat, stirring & tasting occasionally.  Adjust seasonings to taste. Tomato Soup (I once had this in a restaurant and loved it.  I went home and did my best to duplicate it and I think I came pretty close.) 2 C. pureed fresh tomatoes -  skin and seeds removed (vine rippened or Roma) 2 C. chopped fresh tomatoes, skin and seeds removed 3 slices of bacon 1/2 C. chopped onion 1/3 C. chopped celery 1 chopped carrot 1 tsp. minced garlic 1 Tbs. parsley flakes 2 C. chicken broth 2 Tbs. sugar 1/4 C. cornstarch 1/4 C. sherry 1 Tbs. Worcestershire sauce 1/2 tsp. salt (increase to 1 tsp. if not using MSG) 1/2 tsp. pepper 1/2 tsp. MSG (optional) 1/2 C. heavy cream (or evaporated milk) 1.  Slice bacon into 1 inch pieces.  Fry until crisp.  Drain bacon pieces on paper towel.  Reserve drippings in      pan. 2.  Add onion and garlic to bacon drippings.  Sauté about 5 minutes.  Add celery  and carrot.  Sauté      another 5 minutes. 3.  Add parsley, tomatoes, tomato puree, chicken broth, sugar, salt, pepper, MSG and Worcestershire. 4.  Simmer 1 hour.  5.  Mix sherry with cornstarch until smooth.  Add to soup.  Stir until thickened. 6.  Add heavy cream, stir well,  and serve with or without croutons.