Ingredients

• 4 to 6 chicken pieces, thighs recommended
• 4 cups diced potatoes
• 3/4 to 1 cup diced celery
• 3/4 cup diced onion (about 1 large)
• 1 package baby portobello mushrooms, cleaned and sliced
• 2 tablespoons butter
• 1 teaspoon salt
• 3 or 4 chicken bouillon cubes (you can use prepared chicken stock)
• 2 cups milk
• 1 cup sour cream
• 2 or 3 tablespoons flour
• Water, enough to cover chicken

Directions

In a Dutch oven or large saucepan, brown the chicken pieces slightly in butter. Add the sliced mushrooms and sauté for a few minutes. Add bouillon cubes and water, bring to a boil, then simmer about 45 minutes or an hour until chicken is thoroughly cooked and ready to be de-boned. Remove chicken from pot and let it cool. In the meantime, add celery, onions and potato to the broth. Bring to a boil, then simmer for about 15 to 20 minutes until vegetables are tender. When chicken is cool enough to handle, remove meat from bone, cut in small pieces and add to the soup.

In a separate bowl, blend together with a mixer the sour cream and flour. Add a small amount of the broth to the sour cream mixture several times to temper it. You can add a little of the milk to thin the mixture. Add the tempered mixture and the milk to the soup.

Simmer for a few minutes until slightly thickened.

Source: The Telegram – Worcester, MA

Ingredients

• 2 tbsp Oil (25 mL)
• 1 Medium onion, chopped
• 1 stalk Celery, chopped
• 1/2 tsp each Dried basil and thyme (2 mL, each)
• 1 Garlic clove finely chopped
• 28 oz can Tomatoes, drained (796 mL)
• 2 tbsp Tomato paste (25 mL)
• 1 tbsp Sugar (15 mL)
• 2 cup Chicken broth (500 mL)
• 1/4 cup Butter (50 mL)
• 1/4 cup Flour (50 mL)
• 2 cups Milk (500 mL)
• Salt & Pepper to taste

Directions

Heat oil in a large saucepan over moderate heat; add onions, celery, garlic basil and thyme. When onions are tender; add tomatoes, tomato paste, sugar, salt and pepper to taste; cover and simmer about 18 minutes. Add chicken broth, bring to boil; reduce heat and simmer for 30 minutes; stir occasionally.

Transfer mixture in batches to blender or food processor and puree. Strain through a sieve to remove any tomato seeds.

In saucepan, melt butter, add flour and cook gently for 2 minutes. Add milk and cook, stirring until thick and smooth; and whisk into tomato puree. Taste and adjust seasoning. Simmer an additional 5 minutes.

Ingredients

• 3 tablespoons soy margarine, divided
• 1 heaping cup chopped onions
• 2 medium potatoes, peeled and diced
• 2 large celery stalks, with leaves, diced
• 2 cloves garlic, minced
• 6 cups water
• 2 vegetable bouillon cubes
• 1/2 teaspoon each: dry mustard, dried basil, and dried thyme
• 1/4 cup dry white wine, optional
• 12 ounces white mushrooms, wiped clean and sliced, divided
• 6 ounces fresh shiitake or other fresh wild mushrooms, or 6 to 8 large dried shiitakes
• 2 cups canned or cooked navy beans or cannellini
• freshly ground pepper to taste
• 1/4 cup minced fresh parsley

Directions

Heat two tablespoons of the soy margarine in a large soup pot. Add the onions and sautee over moderate heat until golden. Add the next 5 ingredients and bring to a boil. Add the seasonings and wine; cover and simmer over moderate heat for 15 minutes.

Add half of the sliced white mushrooms and simmer another 10 minutes. Remove the soup from the heat and let stand several minutes.

If using fresh shiitake or other wild mushrooms, wipe clean, remove and discard the stems, and slice the caps. If using dried shiitakes, soak in warm water for 15 minutes, then remove and discard the stems and slice the caps. Heat the remaining tablespoon of margarine in a skillet. Add the reserved white mushrooms and the shiitakes. Sautee, covered, for 10 minutes.

Puree the soup in batches, along with the white beans, in a food processor or blender. Return to the soup pot and stir in the sauteed mushrooms. Grind in pepper to taste. Before serving, bring to a simmer and cook, covered, for at least 10 minutes. Adjust consistency with more water if soup is too thick. Divide among soup bowls and sprinkle each serving with the parsley.

Makes 8 servings

Ingredients

• 2 c. mayonnaise
• 1/2 c. buttermilk
• 1/8. c. catsup
• 1/8 c. sugar
• 1/8 tsp. salt
• 1/8 tsp. vinegar
• 1/2 Tbsp. Accent
• 1-1/2 Tbsp. garlic powder

Directions

Blend all ingredients well and chill.

Ingredients

• 8 oz. pasta, cooked and drained
• 1/2 tsp. marjoram
• 2 T. butter
• 1/4 tsp. celery seed
• 2 T. flour
• 1/8 tsp. tarragon
• 1 T. garlic powder
• 3/4 c. chicken broth
• 1 tsp. parsley flakes
• 3/4 c. milk

Directions

In a 3 quart saucepan melt butter and blend in flour, herbs and spices until smooth. Gradually blend in broth and milk. Continue heating over medium high heat, stirring constantly, until smooth and thickened. Add sauce mixture to hot cooked pasta and toss lightly. Makes 4 servings.

can add chunks of chicken or smokes salmon if you like