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Winter, Time For Pot Soup

By Florence Ileal As winter approaches, it’s soup weather. There isn't any dish that warms you faster than a good hot bowl of soup. There are many soups that can be made from the feftovers of Thanksgiving. Turkey Soup A Turkey Carcass 2bayjeaves teaspoon each of marjoram. thyme, basil 3 tablespoons butter 3 tablespons flour y 4 cup uncooked rice cup chopped celery cups turkey nieat, cut in chunks 2 cups fresh snushrooms, sliced Break up dfrcass’in a large pot and cover the turkey bones with water. Add seasoning^ and salt and pepper to taste. Cover and simmer for 3 to 4 hours. Strain. Melt butter in Ihrge saucepan, stir hy flour, add stock slowly arid bring to a boil. Add rice, celery, and more salt if needed. Cover and simmer 20 minutes. Saute the mushrooms in butter for a few minutes. Add to soup with the turkey meat. Just before serving 3 tablespoons of sherry may be added, if desired.

Potato Soup 2% cups mashed potatoes 1 quart milk 2 slices onion 3 tablespoons butter 2 tablespoons flour 1 % teaspoons salt if teaspon celery salt I /8 teaspoon pep/jrr Few grains cayenne I teaspoon chopped parsley Scald milk with onion, remove onion, and mix slowly to potatoes. Melt half the butter, add dry ingredients, stir until well . mixed, then stir in the milk arid potatoe mixture; heat 1 minute. Add butter and sprinkle with parsley. Serves 6 to 8. Pea Soup 1 ' 2 cups peas, cooked 2, teaspoons sugar 2 cups cold water 2 cups milk 1 slice onion 2 tablespoons butter 2 tablespoons flour Salt & Pepper Add sugar and water to peas and simmer for 2£ minutes. Thicken with butter and flour. Scald milk with onion, aqd add to the

pea mixture and season. Liquor drained from peas may replace part of the water. Serves 6 to 8.

Squash Soup % cups cooked squash I quart milk 1 slice onion 2 tablespoons butter 3 tablespoons flour I teaspoon salt Few grains pepper y 4 teaspoon celery salt Mash squash before measuring. Scald milk with chopped sliced tmion, add milk to squash; season and blend in butter and flour. Serves 6 to 8. Russian Curry Soup 1 can pea soup or cup peas ft ,can tomato soup ft cup heavy cream ' ft teaspoon curry powder 2 cups mflfe or stock Heat pea soup (or peas), tomato soup, curry powder and milk to the boiling point. Seasori to taste. Just before serving stir in the cream. Garnish with croutons. Serves 6. -V t