PLEASANT VALLEY CHEESE SOUP

Wendy Lankford of Red Oak

INGREDIENTS:

	1 cup chopped broccoli
	½ cup chopped onion
	½ cup chopped carrots
	2 instant chicken bouillon cubes
	1 quart water
	1 quart milk (2 percent or whole)
	1½ lbs. American cheese
	½ cup butter
	½ cup flour
	½ t dry mustard
	Salt

DIRECTIONS: Place all vegetables, bouillon cubes and water in a Dutch oven and cook until tender. Meanwhile, scald milk but do not let it boil. Add cheese, stirring until melted. In large saucepan, melt butter, then add flour and mustard, heating until thick and smooth. Then add cheese/milk mixture and heat. Stir in vegetables and water in which they were cooked, and add salt to taste. Excellent with fresh bread.

HAM & BEAN SOUP

Yvonne Burnette of Sutherland

INGREDIENTS:

	1 lb. navy beans
	4 celery ribs, chopped
	2 cups onion, chopped
	2 garlic cloves, minced
	2 chili peppers, minced
	¼ cup butter or margarine
	1 ½ lbs. ham hocks
	¼ cup parsley
	1 t salt

DIRECTIONS: Soak beans overnight in 3 quarts of cold water. Drain beans. In large pot, add drained beans and enough water to cover, about 3-4 quarts. Bring to a boil and cook at a slow boil for one hour. In a separate pan, cook celery, onion, garlic and chili peppers in butter until tender; add to beans along with ham hocks. Simmer about 2 hours, until beans are tender. Remove ham hocks and cool; cut meat from bones and discard skin, fat and bones. Add ham meat, parsley and salt to cooked beans and slowly heat to boiling.

POTATO BACON CHOWDER

Wanda Blackard of Stuarts Draft

INGREDIENTS:

	2 cups peeled, cubed potatoes
	1 cup water
	8 strips of bacon
	1 cup chopped onion
	1 cup chopped celery
	1 10.75-oz. can condensed cream of chicken soup
	1 ¾ cups milk
	1 cup sour cream
	½ t salt
	Dash of black pepper
	1 15-oz. can mixed vegetables
	1 T fresh parsley

DIRECTIONS:

In a covered 3-quart saucepan, cook potatoes in water until tender. Meanwhile, cook bacon in a skillet until crisp. Remove to paper towels and drain. In the same skillet, saute the onion and celery in drippings until tender and drain. Add to undrained potatoes, and stir in soup, milk, sour cream, salt, pepper and mixed vegetables. Cook over low heat for 10 minutes or until heated through (do not boil). Crumble bacon and set aside ¼ cup. Add remaining bacon to soup along with parsley. Sprinkle with reserved bacon.

CHICKEN BARLEY SOUP

Ida Goering of Dayton

INGREDIENTS:

	2-3 lbs. chicken parts
	2 quarts plus
	2 cups water
	1 t salt
	½ cup regular barley (not quick cooking)
	1 chicken bouillon cube
	1 ½ cups diced carrots
	1 cup diced celery
	2 cups coarsely shredded cabbage
	2 cups cubed tomatoes, fresh or canned
	1 bay leaf
	Chopped parsley
	Salt and pepper

DIRECTIONS: In large kettle, cook chicken in 2 quarts water with 1 t salt until tender. Cool broth and skim off fat. Bone chicken and cut in small pieces. Cook barley in 2 cups water with bouillon cube for ½ hour. Combine all ingredients in large kettle with a bay leaf and simmer covered for at least 30 minutes. Remove bay leaf and add plenty of chopped parsley, black pepper and salt to taste.

CHICKEN RICE SOUP

Kathyn Koerner of Middleton

INGREDIENTS:

	4 carrots, sliced
	4 celery stalks, chopped
	12 cups water
	¼ t thyme
	1 bay leaf
	1 t garlic powder
	1 t chervil
	6 chicken bouillon cubes
	1 small yellow summer squash, sliced
	1 cup peas
	1 cup green beans
	½ cup uncooked rice
	1½ cups cooked chicken

DIRECTIONS: Bring carrots, celery, water and seasonings to a boil. Cook over medium heat until carrots are done. Add remaining vegetables, rice and chicken. Cook for another half hour.

COD, ROASTED PEPPER AND FENNEL CHOWDER

Debbie Day of Catlett

INGREDIENTS:

	1 small white onion
	1 medium Yukon Gold potato
	3 cups water, divided
	1 t salt
	2 T extra virgin olive oil
	5 cloves garlic, sliced thin
	1 small head fennel, diced small (about ¼ inch)
	¼ t red pepper flakes
	¼ cup dry white wine
	1 small jar (5 oz.) roasted red peppers, drained and sliced  in ½" ribbons
	Salt and pepper
	24 ounces of cod, thawed and in 8 pieces
	6 basil leaves, torn in pieces
	1 cup packed baby spinach

DIRECTIONS: Cut onion in half and cut each half in quarters lengthwise, then slice thin against the grain. Cut potato in half and dice one of the halves in ¼" pieces, then set aside. Cut the other half in chunks. Put the larger chunks of potato in a small pot; add 2 cups of water and 1 t salt. Bring to a boil, simmer until tender and set aside. Heat olive oil in a 4-quart pot. Add onion and garlic; cook until tender but not browned. Add fennel and small diced potato. Cook about 4 minutes, until the potato starts to break down. Add red pepper flakes and white wine and reduce until almost dry. Add 1 cup water and red peppers. Strain the water from the cooked potato into the soup, mash the cooked potato well with a fork and stir it into the soup. Bring to a simmer and cook for 12 minutes. Season to taste with salt and fresh ground pepper. Season fish with salt and pepper. Add to soup and simmer gently, covered, for approximately 5 minutes, until just cooked through. Remove cooked fish to four serving bowls. Stir fresh basil and spinach into soup to wilt and ladle 8 oz. of stew into each bowl.