This is for soups, stews, and any combination thereof.

2 med Potatoes; cut into chunks
4 cup Chopped celery
3 cup Vegetable stock
1 tsp Salt
-less if using salted stock
1 tbsp Vegetable oil
1 cup Finely chopped onion
1 cup Minced celery
1 tsp Celery seeds
1 cup Stock *


*Note: Less stock may be used, depending upon how thick you want the
soup.

Place potatoes, celery, stock & salt in a large pot & bring to a boil.
Cover & simmer for 15 minutes or unitl vegetables are soft. Puree &
return to pot.
Heat oil & fry the onions & minced celery for 8 to 10 minutes, unitl
they are just tender. Add to puree.
Stir in remaining ingredients, using enough stock to make the required
consistency according to taste. Check seasonings & heat carefully.

1 small Onion; chopped
1 small Carrot; chopped
1 Celery stalk; chopped
1 Bay leaf
pinch Pepper
pinch Salt
pinch Thyme
1 1/2 cup Vegetable peels, leaves or stems (celery, parsley, broccoli, etc.)

Bring all ingredients to a boil. Cover and simmer for 30 minutes. Strain and reserve liquid.

2 med Onions, coarsely chopped
2 tbsp Olive oil
1 1/2 lb Potatoes, diced
2 tsp Oregano
1 tsp Basil
2 tsp Parsley
1 tsp Salt
2 tsp Black pepper
28 oz Can tomatoes
7 cup Stock

Heat oil in large soup pot. When hot, saute onion for 5 minutes,
take care not to let it brown. Add potatoes and fry for, covered for
3 minutes. Add oregano, basil, parsley, salt & pepper. Cook covered
for 2 minutes. Add tomatoes and cook for another 5 minutes. Add the
stock, bring to a boil, reduce heat & simmer for 20 minutes, or until
the potatoes are tender. Check seasonings. Let cool, blend till
smooth. Reheat before serving, but take care not to let it boil.

2 tbsp Butter
1/2 lb Fresh mushrooms, sliced (especially good with morels and chantrels)
1/2 cup Finely chopped onion
1/2 tsp Vegetable seasoning
1 tbsp Arrowroot powder
2 cup Skim milk
1 Cube bouillon

In sauce pan, melt butter over medium heat. Add mushrooms. onion,
and vegetable seasoning. Cook about 5 minutes. Combine arrowroot in
about 1/4 of the milk; add to mushroom mixture. Add bouillon cube
and remaining milk. Simmer, stirring constantly, until soup is hot
and thickens slightly.

__________________
Kal-El our Endless Son

1/2 lb Hot sausage
1 lb Smoked sausage
Green peppers
1 lg Onion
Celery
Flour
1 lb Pork links
1 lb Italian sausage
1 Jar oysters
Garlic
Parsley
Green onions
Salt & pepper
Water

Fry sausages, cool and cut into thin slices (pork links each into 3
pcs). Cut beef round into pieces. Fry pieces in large pot until meat
iss brown and tender, remove meat. Chop all vegs., add to drippings
in pot, saute until light brown. Add flour to make a roux. When roux
is golden brown, add water, sausage and meat. Cook until meat and
sausages are tender and gumbo thickens. Add oysters. Cook until
tender. Add file 1/2 hr. before gumbo is finished. Serve over rice.
The meat can be placed into deep pie shell and served as pot pie;
drain off broth before placing meat in shell.

2 small leeks, white part only
1 large potato, peeled
1 small onion
2 stalks celery
1 medium zucchini
12 green beans
2 medium carrots, peeled
6 tablespoons olive oil
3 tablespoons water
2 quarts chicken stock (or 2 qts water, 4 bouillion cubes, a pinch of thyme, and 1/2 bay leaf OR you can use vegetable broth for a vegetarian option)
4 to 6 ripe tomatoes, peeled and seeded
4 medium garlic cloves
30 fresh basil leaves, washed and dried
Salt
1/2 teaspoon freshly ground black pepper
A few drops of Tabasco sauce

Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4 inch diced cubes.

In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the water. Add the vegetables and sauté over medium-low heat until all the water evaporates. Do not brown the vegetables.

Add the stock and bring to a boil. Cook at a gentle boil for 30 minutes.

Meanwhile, in a food processor fitted with the metal blade, put the tomatoes, basil, garlic, and remaining 3 tablespoons of olive oil. Pulse until pureed.

Stir the puree into the cooked soup. Do not let the soup return to a boil. Season, to taste, with salt, pepper, and a few dashes of Tabasco. Serve the soup hot or cold.