In large sauce pan, over medium heat, melt butter.  Add celery, onions, and carrots.  Cook for 15 minutes, stirring frequently.  Add mushrooms.  Cook for 15 minutes, stirring frequently.  Place cooked vegetable in a food processor and blend until finely chopped.  Return to sauce pan.  Add beef base, poultry seasoning and water.  Heat on medium high for 10 minutes.  Reduce heat to medium low, add barley, stir, cover and cook for 45 minutes.  Add milk, stir and cook uncovered for 45 minutes.

1/4 cup olive oil
1/8 cup rice wine vinegar
2 1/2 cups tomato juice
1/2 tsp salt
1/4 tsp ground black pepper

2 TB butter
1 small sweet onion, chopped
2 tsp granulated garlic
2 (28-oz.) cans diced tomatoes
1 cup chicken broth

24 oz sliced mushrooms

1 TB beef base

2 tsp poultry seasoning

4 cups water

1/2 cup barley

3/4 cup whole milk


Onion Blue Cheese Soup 

Soups

Roughly chop cucumber, red pepper, sweet onion, tomatoes, and garlic.   Place 1/2 of vegetables in food processor and pulse 8 - 10 times, or until coarsely chopped.  Repeat with remaining vegetables.  Place the chopped vegetables in a large bowl.   Add oil, vinegar, tomato juice, salt and pepper.  Mix well.  Refrigerate at least 2 hours.

Baked Potato Soup 

Seafood Tomato Soup 

Roast turkey at 350 until the internal temperature reaches 140.  Remove meat from turkey and refrigerate. Place bones in 5 quart pan.  Add 3 1/2 quarts of water, poultry seasoning and salt.  Bring to a boil, then reduce heat to medium low and simmer, covered,  for two hours.   Remove bones.  Add carrots and celery.  Cook on medium low for 20 minutes.  Break turkey into bite size pieces.  Add turkey and tortellini.  Cook for 30 minutes.  Add additional salt as needed for taste.

5 baking potatoes
4 TB butter
1 medium sweet onion, diced
4 TB flour
4 cups chicken broth

Mushroom Barley Soup 

Melt butter in 5 qt sauce pan over medium heat.   Add onions, celery, salt, pepper, italian seasoning, and garlic.  Stir well and cook for 5 minutes.  Add tomatoes and chicken broth.  Stir well and cook for 20 minutes.  Puree soup, reduce heat to low, and cook covered for 2 hours.  Add seafood and cook for 20 minutes.

In a 5 quart sauce pan, heat oil over medium heat.  Add pancetta and cook for 10 minutes or until crispy.  Add onions, stir and cook covered for 10 minutes.  Add flour and stir.  Add white wine and blue cheese.  Stir until cheeses is melted. Add broth and stir.  Add salt, pepper, garlic, sage and thyme.  Stir.  Reduce heat to medium low, cover and cook for 30 minutes.  Serve with garlic croutons.

 French Onion Soup

1 split turkey breast, approximately 3 lbs.
2 tsp poultry seasoning
2 cups carrots, sliced
2 cups celery sliced

In 5 qt pan, melt butter on medium heat.   Add onions  and black pepper.  Cook until translucent, 4 - 5 minutes.  Sprinkle flour on  onions and stir.   Let cook for two minutes. Add wine and stir.   Add broth and worcestershire sauce, Stir then simmer on low heat for two hours.  Toast french bread.  put soup into 4 oven safe bowls.   Put slice of french bread on top of soup.  Top with shredded cheese.   Bake at 425 until cheese is bubbly, about 10 minutes.

2 tsp salt
1 tsp ground black pepper
13 oz frozen tortellini

1 cup instant potatoes
2 cups milk
2 tsp salt
1 tsp white pepper
Bacon, cheddar, sour cream and scallions for garnish

Turkey Tortellini Soup 

Gazpacho

1 stick butter
7 large sweet onions, about 4 lbs, sliced thin
2 tsp ground black pepper
3 TB flour
1 cup dry white wine

1 TB Italian seasoning
2 tsp granulated garlic
1 (28 oz.) can diced tomatoes
4 cups chicken broth
1 lb frozen mixed seafood (calamari, mussels and shrimp)

48 oz beef broth
1 TB Worcestershire sauce
8 oz shredded swiss cheese
8 slices french bread, 1/2 inch

4 TB Butter
1 sweet onion, diced
2 stalks celery, diced
2 tsp salt
2 tsp ground black pepper

4 TB salted butter

4 celery stalks, chopped small

1 sweet onion, chopped small

2 large carrots, chopped small

1 tsp salt

1 tsp black pepper


1 TB vegetable oil
1/4 lb pancetta, diced
3 lbs sweet onions, sliced thin
1 TB flour
1 cup dry white wine
1/2 lb crumbled blue cheese

3 tsp salt
2 tsp ground black pepper
1 TB italian seasoning
1 tsp sugar
1/2 cup milk

In 5 qt pan, melt butter on medium heat.  Add onion and garlic.   Cook until translucent, 4 - 5 minutes.  Add tomatoes, chicken broth, salt, pepper, and italian seasoning. Stir well.  Reduce heat to medium low and simmer, covered, for 1 1/2 hours.  Remove from heat and blend until smooth.  Add milk and stir well.  Simmer on low for 15 minutes.

In 400 degree oven, bake potatoes until fork easily goes to center of potato.  Cut into bit sized cubes.  In 5 quart sauce pan over medium heat,  melt butter.  Add onion and cook for 8 minutes.  Add flour, stir well and cook for 10 minutes.  Add chicken broth and potato flakes. Stir well with a wisk, making sure there are no lumps.  Add milk, salt and pepper.  Stir.  Add potatoes.  Reduce heat to medium low and cook for 15 minutes.
Garnish as desired with bacon, shredded cheddar, sour cream and chopped scallions.

3 cups beef broth
1/2 tsp seasoned salt
1/2 tsp pepper
1/2 tsp granulated garlic
1/2 tsp sage
1/2 tsp thyme

1 english cucumber
1 red pepper, seeds removed
1 sweet onion
7 plum tomatoes, seeds removed
1 garlic clove

Tomato Soup