Broccoli Cheese Soup

4 c water
20 oz frozen chopped broccoli
1 c chopped onion
2 c cubed potatoes
1 c chopped celery
4 chicken bouillon cubes
1 lb Velveeta, cubed
2 cans cream of chicken soup

Cook broccoli, onion, potatoes and celery in water until crisp tender. Add bouillon and stir to dissolve. Add Velveeta and soup. Continue to cook until Velveeta melts.

Cream of Tomato Soup

2 T butter or margarine
3 T flour
1 1/2 tsp salt
1/3 tsp peper
2 c milk
1 can tomatoes (28 oz)
1 T minced onion
1/4 tsp celery seed
1/2 tsp salt
1/2 tsp sugar
1/2 bay leaf
1 whole clove
pinch of soda

Melt butter in top of double boiler or heavy saucepan. Stir in flour, 1-1 1/2 tsp salt and pepper. Slowly add milk, cook, stirring constantly until smooth and thickened.

In another saucepan, combine tomatoes, onion, celery seed, salt, sugar, bay leaf and whole clove. Simmer uncovered, 5 minutes. Remove bay leaf and clove. put through blender. Stir in soda. Mix in tomato mixture into milk mixture. Heat together.

Condensed Soup Substitute

3 T butter or margarine
3 T flour
1/4 tsp salt
1 c milk

Melt butter or margarine in heavy saucepan. Blend in flour and salt, cooking and stirring constantly until bubbly. Using wire wisk, stir in milk. Cook just until smooth and thickened. Makes slightly over one cup. About a 10 oz can.

Cheese soup:
1/2 c grated cheese
1/4 tsp dry mustard

Tomato soup:
Use Tomato soup as liquid add a dash of garlic salt, onion salt, basil, and oregano.

Mushroom soup:
1 T chopped onion
1/4 c chopped mushroom in margarie before adding flour

Celery soup:
Saute 1/ c chopped celery and 1 T chopped onion in margarine before adding flour

Onion soup:
Saute 1 large (chopped) onion in 1 to 2 T butter or margarine and add to thicken sauce

Chicken soup:
Use chicken broth or bouillion for half liquid
1/3 tsp poultry seasoning
diced cooked chicken