2-4 tbsp. butter or margarine
2 sm. white onions, thinly sliced
1 lg. celery rib, scraped & thinly sliced
1 lg. carrot, scraped & thinly sliced
3 c. chicken broth*
3 med. zucchini, unpeeled & cut into quarters lengthwise & thinly sliced
Salt (opt.) & pepper (to taste)

*May be made with low salt chicken bouillon granules. In heavy soup pot melt butter or margarine and saute onions, celery and carrot until soft. Stir in 1/2 cup broth and zucchini. Cook until zucchini is tender, 10 to 12 minutes. Add remaining broth and simmer slowly until vegetables are tender, but still hold their shapes. Season to taste. Serve hot, sprinkled with cheese if desired. Serves 6. (May add more carrots and celery if desired.)

4 tsp. butter or margarine
3 tbsp. flour
3/4 tsp. salt (I used none)
1/8 tsp. pepper
1 1/2 c. vegetable stock and pulp
1 1/2 c. skim milk - or exchange

Melt butter, blend in flour, simmer on low a few minutes. Add vegetable stock and milk gradually, stirring until thickened. Use basic cream soup recipe, adding cooked pureed cauliflower, or any vegetable plus stock, saving some cauliflower florets to add when done.

4 med. potatoes, peeled and cut into eighths
1 sm. onion, cut into eighths
4 green onions, coarsely chopped
1 clove garlic, minced
2 (10 1/2 oz.) cans no-salt added chicken broth, undiluted
1 c. skim milk
1/2 tsp. salt
1/2 tsp. white pepper
1/8 tsp. nutmeg

Combine potatoes, onion, green onions, garlic, and broth in a heavy 3 quart saucepan. Cover and simmer 20 minutes or until potatoes are tender. Process potato mixture in batches in container of an electric blender or food processor until smooth. Combine pureed mixture with milk and remaining ingredients, stirring until well blended. Reheat soup to serving temperature or cover and refrigerate until chilled. Amount 3/4 cup. Exchange: 1 starch, 85 calories.

2 c. non-fat dry milk
3/4 c. cornstarch
1/4 c. instant chicken bouillon
2 tbsp. dry onion flakes
1 tsp. thyme
1 tsp. basil
1/8 tsp. pepper

Use 1/3 cup mix to 1 cup boiling water. May add vegetables. Whole kernel corn, leftover meat.

4 wieners
1 onion
1 qt. milk
1 1/2 tsp. salt
4 tbsp. butter
2 tbsp. flour
2 c. cooked, diced potatoes
1/4 tsp. pepper

Brown potatoes, wieners and onions in 2tbsp butter. Mix milk, salt, pepper, flour and other 2 tbsp butter together, stir constantly until mixture boils and becomes smooth. Then mix everything together in a soup pan or pot, cook until everything is hot, then serve.