Portobello Mushroom Soup

2 tablespoons butter
3/4 pound Portobello mushrooms
1/3 cup finely chopped scallions, with greens
4 tablespoons flour
3 cups beef broth
1 cup half and half or condensed skim milk
Salt and freshly ground pepper to taste
Kaiser rolls
2 to 3 tablespoons minced parsley for garnish

Carefully wipe the mushrooms with a damp cloth and cut off the bottom of the stems. Slice the mushrooms, and cut them into small pieces. In a medium saucepan, melt the butter and sauté' the mushrooms pieces together with the scallions. Stir frequently. Cook for about 5 minutes. Remove about 1/2 cup of mushrooms mixture and set aside, then gradually stir flour into remaining mushroom mixture, cook 1 minute, shirring constantly. Gradually stir in the beef broth. Cook until mixture boils and thicken, stir often. Remove and process the soup in a blender until smooth, or use an immersion blender. Return to the saucepan. Add half and half or condensed skim milk and reserved mushrooms mixture, and heat though. Hollow out the Kaiser roll and ladle in the soup . Sprinkle each serving with the minced parsley. Yields: 4 to 6 servings

Contributed by Stephen Bundrick

New England Clam Chowder Soup

8 cans chopped clams
2 slices chopped bacon
1/3 teaspoon thyme
1/2 cup chopped onions
1/2 cup chopped celery
4 cups diced potatoes
2 1/2 cups milk
1 cup light cream
3 Tablespoons melted butter
1/4 teaspoon pepper

Drain clams and reserve liquid. And enough clam juice to measure 2 cups. In large sauce pan cook chopped bacon until crisp, remove bacon bits and set aside. Ad reserved clam liquid, potatoes, onions and celery to bacon drippings in pan. Cook and cover 20 minutes until potatoes are tender. Stir in 2 cups clams, milk and cream. Add pepper and thyme, mix flour and butter to make a paste, add to hot chowder to thicken. Sprinkle with bacon. Yum!

Contributed by Lisa Bundrick

French Onion Soup

3 oz Provolone/Mozzarella grated cheese
French bread torn with crust
3 oz unsalted butter
1 lb yellow onions thinly sliced
1 tablespoon all-purpose flour
5 cans chicken broth
2 beef bullion cubes
1 tablespoon Worcestershire sauce
1 tablespoon Jane's Crazy Salt

Melt butter in heavy 4-quart sauce pan. Add onions and sauté over low heat until soft. Sprinkle in flour and stir. Pour in the chicken stock and beef cubes; add remaining ingredients, Cover an cook over low heat for 45 minutes. Stir occasionally.

Divid soup into flameproof bowls. Place torn French bread in each bowl. Sprinkle with cheese and place under broiler until cheese is melted. Serve immediately.