1 lb (2cups) chopped onions and/or leeks (white part only)
½ lb (1 cup) butter
2 gallons water*
2 envelopes (19.2ozs each) crème soup and chowder base mix
Salt and pepper to taste

*If desired, use half chicken broth

In heavy saucepot, sauté onion in butter until soft but not brown. Add half of the water and any raw or frozen ingredients. With a wire whisk, combine remaining water and soup base mix. Add to saucepot; add any cooked or canned ingredients. Cook and stir until thickened and hot. Add seasonings. Puree soup, if desired.

Yield: 2 gallons

Cook 10 artichokes (1 ½ to 2 lbs each); scrape flesh from leaves and cut up hearts. Add to soup base along with ¼ cup lemon juice and 1 teaspoon thyme.

Yield: 50 (6oz) servings

Add 7 ½ pounds avocadoes (peeled, seeded and pureed), ⅓ cup lemon juice and 1 teaspoon dried cilantro to soup base. Serve cold.

Yield: 50 (6oz) servings

Add 8 pounds (2 gal) peas to soup base. Garnish with toasted sesame seed. And don’t forget croutons.

Yield: 50 (6oz) servings

Add 8 pounds fresh or 6 ½ pounds frozen chopped broccoli or asparagus, ¼ cup lemon juice and 1 ¼ teaspoons nutmeg to soup base.

Yield: 50 (6oz) servings

Add 8 pounds (1 ¼ gal) chopped carrots, ½ cup tomato paste and 2 tablespoons sugar to soup base. Garnish with snipped dill.

Yield: 50 (6oz) servings

Use all chicken broth in preparing soup base. Add 3 pounds (2 ¼ qts) chopped, cooked chicken and 2 cups (½ lb) chopped celery to soup base. Serve with toasted almonds and croutons.

Yield: 50 (6oz) servings

Add 1 pound (1qts) chopped celery and 18 ounces (3 cups) chopped carrots to onions while sautéing. Add 3 pounds (3qts) grated Cheddar cheese to soup base. Sprinkle with parsley, bacon and croutons.

Yield: 50 (6oz) servings

Add 2 pounds (1 ½ qts) chopped ham and 3 pounds (3 qts) grated Swiss cheese to soup base. Sprinkle with parsley and cheese/garlic flavoured croutons.

Yield: 50 (6oz) servings