Ingredients:

• 10 ¾ ounces chicken broth
• ¾ c. water
• 2 pounds fresh asparagus, cut into half-inch pieces
• 9 tbsps. butter or margarine, divided
• 6 tbsps. flour
• 2 tbsps. finely chopped onions
• 2 egg yolks
• ¾ cup heavy cream
• 1/8 tsp. white pepper

Procedure:

1. In a sauce pan, combine chicken broth and water; bring to a boil over medium heat.
2. Add asparagus and cook until tender, about 12-15 minutes.
3. Strain stock into bowl, reserve asparagus.
4. Using same sauce pan, melt 5 tbsps. butter over low heat.
5. Blend in flour; cook and stir 1 minute.
6. Remove from heat; gradually add strained stock, stirring constantly.
7. Over medium heat, cook until stock is thickened and smooth.
8. Reduce heat to low and keep warm.
9. In fry pan, melt 2 tbsps. butter over medium heat.
10. Stir in asparagus and onions; sauté over low heat 5 minutes.
11. Set steamer over sauce pan; add asparagus and onions.
12. With masher, press vegetables through strainer into soup stock.
13. Blend together egg yolks and cream; gradually add soup, stirring constantly.
14. Add remaining butter and pepper, continue to heat 5 more minutes.

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Ingredients:

• 3 c. chicken stock
• ½ tbsp. onion, minced
• 2 tbsp. dried oregano, crushed
• 1 c. frozen mixed vegetables
• 1 c. cream of mushroom soup
• ¾ c. milk
• 125 gms. firm tofu, drained and cubed
• 1/3 c. shredded cheese

Procedure:

1. In a saucepan, combine stock, onion and oregano. Boil.
2. Stir in vegetables. Boil again then reduce heat. Cover and simmer for 3 minutes.
3. Stir in soup. Gradually, add milk then bring to a boil. Reduce heat.
4. Add tofu and cheese. Stir slowly until cheese melts.

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Ingredients:

• 2 c. chicken broth
• ¾ c. chicken, cubed
• ½ c. cauliflowers
• ½ c. cut-up fresh green beans
• 1/8 tsp. black pepper
• 2 small potatoes, quartered
• 1 carrot, sliced

Procedure:

1. Combine all ingredients in a saucepan and bring to a boil. Reduce heat.
2. Cover and simmer for 10 minutes, stirring occasionally, until vegetables are crisp tender
3. Serve hot with bread.

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Ingredients:

• 1 tbsp. butter
• ¾ c. sliced onion
• 1 beef bouillon cube
• 2 ½ c. boiling water
• 1 tbsp. grated parmesan cheese

Procedure:

1. Saute onion in butter until light brown.
2. Dissolve bouillon cubes in boiling water.
3. Add to cooked onion and simmer for 15 minutes.
4. Sprinkle with parmesan cheese.
5. Serve hot with bread.

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