2 lg onions
3⁄4 cup of butter
1⁄2 cup of flour
11⁄2 cups of chicken broth
1 qt of half and half
1 tsp salt
1 tsp cumin
1⁄2 tbsp chili powder
1 tsp Tobasco sauce
3 cans (15 oz) Great Northern Beans, undrained
1 cup green chilies, diced
6 chicken breasts, cooked and diced

Finely chop or mince the onions and sauté in 1⁄4 cup of butter. In a large stockpot make the base of the soup by gradually adding the flour to the melted remaining 1⁄2 cup of butter. Alternate adding chicken broth and half and half over a low constant heat. Stir until it thickens. Add sautéed onions, spices and hot sauce. Mix well; add the canned beans, chilies and chicken. Continue to let the chili slowly heat on a low temperature.

9 tbsp butter
1 med onion, minced
1 tbsp garlic, crushed
10 tbsp flour
1⁄2 tsp fresh ground pepper
6 cups chicken broth
2 cups milk
3-4 cups pumpkin
4 cups heavy cream

Sauté together butter, onion and garlic until clear. Blend in flour and pepper and whisk like a roux. Stir in chicken broth and milk; bring to a boil. Add pumpkin (or 1⁄2 pumpkin and 1⁄2 butternut squash purée). Blend well. Let simmer without allowing the mixture to come to a boil over very low heat for several hours.

3 cups potatoes, finely chopped
2 cups celery, finely chopped
1 cup onion, finely chopped
1 cup carrots, finely chopped
1 cup butter
1 cup flour
1 qt half and half
1 large bottle Cheese Whiz
1 tbsp chicken flavoring (or 4 sm bouillon cubes or 1 lg cube)

Place first four ingredients in saucepan; just cover with water. Simmer until tender.

In skillet, melt butter; stir in flour. Cook for 3 minutes. Stir in half & half. Melt in Cheese Whiz; add chicken flavoring. Stir in vegetables. Stir until thickened. Burns easily.

1 can (13-oz.) clams, minced
1 cup onion, finely chopped
1 cup celery, finely diced
2 cups potato, finely diced
3⁄4 cup butter
3⁄4 cup flour
1 qt half and half
1 1⁄2 tsp salt
1⁄2 tsp sugar
1 tsp red wine vinegar pepper to taste

In a sauce pan, combine onion, celery and potatoes. Drain juice from clams into vegetables. Add water until vegetables are barely covered. Simmer over medium heat until barely tinder (20 minutes).

In a separate pan, melt butter and add flour. Blend and cook for 2 minutes

In a third pan, warm cream. Add warmed cream to the flour mixture. Cook and stir until smooth and thick. Add vegetable and clam mixture and heat through. Add salt, pepper, sugar and wine vinegar. Stir and serve.

In saucepan over medium heat, melt butter. Add onion and apples; cook, stirring occasionally, until softened (about 10 min.). Stir in squash purée, stock, bay leaf and salt. Bring to simmer, reduce heat to medium-low and cook, stirring occasionally, about 30 min. Discard bay leaf.

Using immersion blender, purée soup in pot until smooth. Pour through fine-mesh sieve set over clean saucepan. Stir in cream; add more stock to reach desired consistency. Season with salt and pepper. Ladle soup into warmed bowls. Garnish with a swirl of thickened cream; sprinkle with chestnuts.

DIRECTIONS
Soak mushrooms in hot water for 10 minutes; drain and rinse. Soak again for 10 to 15 minutes or until soft; drain and rinse. Squeeze out excess liquid. Place tomato in boiling water; boil +/-10 seconds. Immediately place in cold water. Peel; cut into wedges.

Place corn starch in a bowl and pour in enough broth to dissolve. In saucepan, heat broth to boiling; add broth/cornstarch mixture and heat until thickened

Heat wok until hot. Add vegetable oil; tilt wok to coat sides. Add onion; stir-fry 1 minute. Add mushrooms and tomato; stir-fry 2 minutes.

Pour 1⁄2 of the broth mixture into the tomato mixture; reduce heat to medium. Cover and simmer 5 minutes. Heat remaining broth to boiling. Mix eggs, salt and pepper. Slowly stir mixture clockwise. Slowly pour egg mixture into broth allowing threads to form. Combine, garnish with cilantro and serve.