Cheese Soup

1/2 stick margarine
3 stalks celery, chopped
3 carrots, grated
1 small onion, chopped
2 cans chicken broth
4 or more Potatoes, washed and cubed or chunked,
with or without peeling
1 can cream of potato soup
8 ounces Velveeta cheese
8 ounces sour cream
5 drops Tabasco sauce (we add more)

Sauté onion, celery, and carrots in margarine for 10 minutes.
Add chicken broth and Potatoes simmer for 45 minutes. Add
potato soup and cheese. Simmer for 10 minutes. Add sour
cream and Tabasco sauce. Heat thoroughly. Makes 8 cups.

CAULIFLOWER CHEESE SOUP Wonderful solid meal soup for trimming the tree party, Just serve it with a crusty loaf of French bread. Serves 6 to 8 1 medium Cauliflower broken into florets 1 medium 1 medium White onion, chopped 1 medium 1 can Chicken broth 1 can 1 Chicken bouillon cube 1 2 tbsp Butter 25 mL 2 tbsp Flour 25 mL 3 cups Milk 750 mL 8 oz (2 cups) Shredded cheddar cheese 225 g 3 tbsp Fresh parsley, chopped 1 1 tsp Salt 5 mL 1/4 tsp Ground nutmeg 1 mL 1/8 tsp each cayenne pepper, curry powder and white pepper .5 mL each In a large saucepan cook cauliflower, onion, broth and bouillon over medium heat until the vegetables are tender. Meanwhile, in a medium saucepan, melt butter; stir in flour until smooth. Gradually add milk. Cook and stir until bubbly. Cook and stir 2-3 minutes longer or until thickened. Reduce heat; add cheese and seasonings. Pour into cauliflower mixture. Simmer slowly for 30 minutes (do not boil).

BROCCOLI & CRAB BISQUE
Your guests won't leave without asking for this recipe, and so simple to prepare. Makes 6 servings.
1 cup	Sliced leeks	250 mL
1 cup	Sliced fresh mushrooms	250 mL
1 cup	Fresh broccoli chopped	250 mL
1	Clove garlic, minced	1
1/4 cup	butter	50 mL
1/4 cup	Flour	50 mL
1/4 tsp	Dried thyme, crushed	1 ml
1/8 tsp	Pepper	.5 mL
1	Small bay leaf	1
3 cups	Chicken broth	750 mL
1 cup	Light cream	250 mL
3/4 cup	Swiss cheese (3 oz) [85 g}	175 mL
1 6-oz package	Frozen crabmeat, thawed and drained	1 170-g package
In a 3-quart [4 liter] saucepan cook leeks, mushrooms, broccoli and garlic in butter till crisp-tender. Stir in flour, thyme, pepper, bay leaf, and 1/8 tsp [.5 ml] salt. Add chicken broth and cream all at once. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Add cheese. Stir till cheese is melted. Add crabmeat; heat through. NOTE: don't forget to remove the bay leaf.

White Christmas Chili

From Country Woman



For a surefire way to add extra warmth to your holiday get-together,

dish up Angela Biggin's delightfully different chili. "It wins

compliments whenever I serve it," she writes from her Lyons, Illinois

kitchen. "Be sure to garnish it with bright peppers or herbs —that

makes it look really festive."



INGREDIENTS

1 pound dried navy beans



6 cups turkey or chicken broth



1 cup chopped onion



4 garlic cloves, minced



1 teaspoon white pepper



1/2 teaspoon crushed red pepper flakes



1/4 to 1/2 teaspoon curry powder



1/4 teaspoon ground cumin



2 pounds turkey or chicken breast, cooked and cubed



1 can (15-1/4 ounces) white sweet corn



1 cup heavy whipping cream



Chopped green and sweet red peppers, optional



SERVINGS 12-14

CATEGORY

Soup

METHOD Stovetop - One-Dish

PREP 20 min.

COOK 105 min.

TOTAL 125 min.

DIRECTIONS

Place beans in a large saucepan or Dutch oven; cover with water.

Bring to a boil and boil for 2 minutes. Remove from the heat and soak

for 1-4 hours or until beans are softened. Drain and rinse beans;

return to the pan. Add broth, onion, garlic and seasonings.

Cover and simmer for 1-1/2 hours or until beans are tender. Add

turkey and corn; simmer for 15 minutes. Add cream just before

serving; heat through. If desired, garnish individual servings with

peppers. Yield: 12-14 servings (3 quarts).