Wild Rice Soup
Lynn-From: Byerlys

6 tablespoons margarine
1 tablespoon mince onions
1/2 cup flour
3 cups chicken broth
2 cups cooked wild rice
1/3 cup diced ham, turkey, or chicken
1/2 cup finely shredded carrots
1 teaspoon salt
1 can mushrooms
3 tablespoons chopped, slivered almonds
1 cup half and half
2 tablespoons dry sherry
Snipped parsley or chives

Melt butter, add onion and saute. Blend in flour, gradually add broth stirring constantly til mixture thickens slightly. Stir in rice, ham, carrots, mushrooms, almonds, and salt. Simmer 5 min. Blend in half and half and sherry. Heat to serving temperature. Garnish with parsley.

Hamburger Soup
Lynn-From Carol Wilkowski

1 pound ground beef, browned & drained
2 quarts water
1 16-ounce can stewed tomatoes
3 small onions, sliced
3 carrots, sliced
3 sticks celery, chopped
3 teaspoons beef bouillon
1/2 cup quick barley
1/4 cup uncooked rice
1 teaspoon salt

Add all ingredients and cook 1 hour.

Chili
Lynn

1 small onion
1 pound ground beef
1-15 1/2 ounce can kidney beans
1-15 ounce can tomato sauce
1 tsp. chili powder
Corn chips, cheese, sour cream (optional)

Brown ground beef, drain.
Add kidney beans and their liquid, the tomato sauce, and chili powder. Stir to mix well. Cook until mixture boils. Stir once in a while. Turn burner to low heat and simmer uncovered for 10 minutes stirrring occastionally so it does not stick and burn.
Serve with corn chips, cheese, and/or sour cream

Tomato Soup
Fannie Farmer Cookbook

Cream of tomato soup should be gentle and soothing. This is a perfect example. Adding baking soda to the tomatoes keeps the milk from curdling.
5 tablespoons butter
1/2 cup chopped onion
4 tablespoons flour
4 cups milk
1/2 bay leaf
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon baking soda
3 cups tomatoes, chopped (fresh or canned)

Melt the butter in a soup pot. Add the onion and cook over medium heat, stirring, until the onion is softened but not browned. Sprinkle the flour over the butter mixture and continue to stir and cook for 1 to 2 minutes. Slowly add the milk, bay leaf, sugar, and salt and continue to cook and stir until slightly thickened. Stir the baking soda into the tomatoes. Add the tomatoes to the milk, and bring just to a simmer. Remove from the heat and put through a strainer. Taste and correct seasonings. Reheat before serving. 7 cups.