24 oz Frozen pureed winter squash

- (butternut), defrosted 2 tb Unsalted butter or margarine

1 c Unsweetened applesauce

1 c Light cream

1 1/2 c Chicken stock

1/4 c Ground toasted walnuts

2 ts Dried chervil; crumbled

1/2 ts Ground mace

Salt White pepper 1/2 c Toasted walnut pieces

- for garnish COMBINE ALL THE INGREDIENTS except the walnuts to
be used for garnish in a large saucepan and stir to blend well.
Cook the soup over medium heat until warmed through, about 6 to 8
minutes.
Ladle the soup into bowls and add a few chopped walnut
pieces in the center.

Meanwhile, peel, seed, and dice tomatoes.
Stir undiluted tomato
soup, milk, and half-and-half into soup until well mixed.
Increase
heat to medium-high and heat soup until bubbles appear around side
of pan.
Do not boil.
Stir in diced tomatoes and heat through.

Ladle soup into bowls.
If desired, sprinkle soup with chopped herbs
and place bowls onto plates garnished with sprigs of herbs.

Note: Dried tomato bits or halves are available in the produce
section of most major supermarkets.

"http://www.recipeland.com/laurie/herbs/smlwlogo.gif" width="150"
border="0">

2 tb Butter or olive oil

1 Onion

- diced into 1/2-in squares 1 c Leek greens; roughly chopped

2 md Carrots; peeled and diced

4 Outer stalks of celery; plus

Celery leaves; diced 1 c Cubed winter squash

-=OR=- Squash Seeds & Skins 1 c Chard stems

- cut into 1-in lengths 1 md Potato; diced, -=OR=-

1 c -Thick Potato Parings

1/2 Celery root; scrubbed, diced

1/4 c Lentils; rinsed

6 Thyme sprigs; -=OR=-

1/4 ts -Dried thyme

2 Bay leaves

2 Handfuls borage leaves

-=OR=- Chard leaves, lettuce - or nettles 3 Sage leaves

10 Parsley sprigs

- roughly chopped 4 Garlic cloves

- peeled and chopped 1 ts Salt

2 ts Nutritional yeast (optional)

8 1/2 c Cold water

HEAT THE BUTTER OR OIL in a wide pot, add the vegetables,
lentils, herbs, garlic, salt, nutritional yeast, if using, and 1/2
cup water, and stew over medium-low heat for 15 to 20 minutes.
Pour
in the 8 cups of cold water and bring to a boil; then simmer,
partially covered, for 30 to 40 minutes.
Pour the stock through a
sieve and press out as much of the liquid as possible.
Use it as
is, or reduce it further for a richer flavor.
Taste and season with
more salt, if needed.
Makes 4 to 6 Cups

5 tb Butter or margarine

2 md Carrots, finely chopped

2 Celery ribs, finely chopped

1 md Onion, finely chopped

1/2 Green pepper, seeded and

- chopped 5 Mushrooms, chopped

1/2 c Cooked ham, finely chopped

- optional 1/2 c Flour

2 tb Cornstarch

1 qt Chicken broth

1 qt Milk

1/2 ts Paprika

1/4 ts Cayenne (up to 1/2 t.)

1/2 ts Dry mustard

1 lb Sharp cheddar cheese, grate

Salt Freshly ground black pepper In a large heavy kettle, melt
butter or margarine; add carrots, celery, onion, green pepper,
mushrooms and ham (if desired).
Cook over medium heat until
vegetables are crisp tender, about 10 minutes, stirring
occasionally.
Do not brown.
Add flour and cornstarch; cook,
stirring constantly, about 3 minutes.
Add broth and cook, stirring,
until slightly thickened.
Add milk, paprika, cayenne and mustard.
Stir in cheese gradually, stirring until cheese is melted.
To avoid
curdling, do not allow soup to boil after cheese is added.
Season
to taste with salt and pepper.
Serve piping hot.
Makes about 2 1/2
quarts soup.

1 pk Won tons

1 lb Ground Pork

1 ea Egg beaten

1 T Soy sauce

1/2 t Salt

1/4 t Pepper

6 c Chicken broth

2 T Soy sauce

2 T Chopped shallots

Mix pork,egg,soy sauce,salt & pepper.
Fill won - tons.
Cook
in boiling water until won-tons float to top.
Remove from water.
Heat chicken stock and add won tons, ladle into soup bowls and add
shallots and soy sauce.
Sandra A - Young - Chee’s recipe.

2 tb Olive oil

3 lg Yellow bell peppers

– seeded & coarsely chopped 4 Shallots; finely chopped

1 1/2 c Raw cashews

3 1/2 c Vegetable stock or bouillon

1 ts Dry mustard

1/2 ts Fine sea salt

1/8 ts Freshly ground black pepper

Parsley sprigs, for garnish In a medium skillet, heat the olive
oil over medium heat.
Add the bell peppers and shallots, cover, and
cook, stirring occasionally, until the peppers are very soft, 8 to
10 minutes.
Remove from the heat.
Put the cashews and 1-1/2 cups of
the vegetable stock in a blender.
Blend until smooth, about 1
minute.
Add the cooked peppers, mustard, salt, and pepper, and
puree.
Pour the soup into a medium saucepan, and stir in the
remaining 2 cups vegetable stock.
Bring just to a simmer over
medium heat.
Serve hot, garnished with parsley sprigs.
Source: May
All Be Fed - by John Robbins (including recipes by Jia Patton and
Friends) Typed for you by Karen Mintzias