2 tbls. butter
1 lg. onion, chopped
1 rib celery, chopped
5 1/2 c. chicken stock
2 large potato, diced
1 ?1/2 c. frozen corn
salt, to taste
1 c. heavy cream
3 tbls. flour

Cook onion and celery in melted butter until soft. Add stock, potato, corn and salt; simmer about 5 minutes or until potato is done. Mix cream and flour together and gradually add to soup, stirring constantly; simmer another 8 minutes. Pour into bowls and garnish as desired.

Preheat oven to 350. Cut squash in half lengthwise; remove and discard seeds and membranes. Place squash cut side down on greased baking pan. Bake, uncovered, about an hour. Let cool; scrape out pulp and discard rind. In the meantime, cook onion in melted butter until soft. Puree squash and onion in batches in food processor or blender until smooth. In large pot, combine squash, chicken broth and rest of ingredients, but not half and half; stir well. Cook, uncovered, over low heat 10 minutes or until mixture is thoroughly heated, stirring occasionally. Add half and half and stir until heated through. Makes about 11 cups.

Saute mushrooms in melted butter; add garlic. Stir in rice. Add broth and bring to boil. Reduce heat and simmer until rice is tender. Cool slightly. Puree in blender or food processor until smooth. Stir in cream. Serves 8.

(Makes 16-20 generous servings)

3 lbs. ground turkey
1-2 tsp. cumin
1/2 envelope Taco season mix
2 medium onions (or 1 large)
1 bulb garlic
1 bunch celery
8 oz. chopped black olives
4 oz. chopped mild green chilies
16 oz. can refried beans
2 cans (14 1/2 oz.) cut up tomatoes
4 cans (14 1/2 oz.) chicken broth
14 oz. can creamed corn
16 oz. frozen corn

Brown turkey very well. Add taco seasoning and cumin. Chop garlic, onions, celery and saute until tender-crisp. Add to turkey along with rest of ingredients. Heat through. Simmer 2 hours or longer, if using a crock pot. Taste for added seasonings. Serve with the soup: chopped cilantro, grated cheese and corn or tortilla chips–to sprinkle on top.

2 medium butternut squash (about 3 lbs.)
1 medium onion, chopped
3 c. chicken broth
1 c. apple juice
4 c. half & half (I use fat free)
1 tsp. chicken bouillon
1 tsp. curry

Cut squash in half; remove seeds. Place halves, cut side down on greased baking pan. Bake uncovered one hour. Let cool then scrape out pulp. In the meantime, cook onion in small amount oil until soft. Place squash and onion in blender or food processor until smooth. In large pot, add pureed squash and rest of ingredients. Cook, uncovered over low heat until mixture is heated through, stirring occasionally. Makes about 11 cups of soup.

1 lb. Italian sweet sausage, sliced into 1-inch pieces
1 (1 lb.) can kidney beans, drained
1 1/2 c. drained canned tomatoes, chopped
1 onion, chopped
1 bay leaf
1 garlic clove, minced
1/4 tsp each thyme, basil and oregano
1 potato, peeled and diced
1 carrot, sliced thin
1 c. sliced zucchini

In large pot, brown sausage, stirring so it browns evenly. Pour off any fat and add 2 cups water and rest of ingredients except zucchini. Season with salt and pepper to taste. Bring the liquid to a boil and simmer mixture, covered, stirring occasionally for 30 minutes. Stir in the zucchini, simmer chowder for 5 more minutes; discard bay leaf. Makes about 8 cups or 6 - 8 servings.

1 large can tomatoes
1 lb. carrots, sliced
3 stalks celery, sliced
2 cups green beans, fresh or canned
1 small head cabbage, coarsely chopped

Mix all ingredients in large pot; add enough water to come to top of vegetables. Season with salt and pepper to taste and simmer with lid on until vegetables are cooked. This flavors as it sits. Delicious served with crusty bread.

Cook onion in oil in large sauce pan until tender, but not brown. Add remaining ingredients and bring to a boil. Reduce heat and simmer 10 minutes. Ladle into soup bowls. Serve with shredded cheddar or Monterey Jack cheese. Makes about 10 cups soup.