In heavy soup kettle, bring water to boil. Add all ingredients except lemon juice. Simmer for 30 minutes, stirring frequently to break up squash and ...

Combine all ingredients in a large pot, cover and cook 3 to 4 hours on low heat until beans are soft. Puree and place back in the pot and thin to ...

Cook barley in 1 1/2 cups stock or water until tender (cook it right in the soup kettle). Add remaining stock or water, tamari and sherry. In another ...

Cut squash into small pieces, about 1 inch in size. Chop onion. Combine squash and onion in chicken broth. Cook until tender. In blender combine 1/2 ...

In a large saucepan, melt butter; saute onion, celery and garlic until soft. Add salt, if desired, and pepper; cook for 1 minute. Add broth and ...

Steam broccoli until tender. Place half and half and water in the top of a double boiler add cheese, salt and pepper. Heat until all the cheese is ...

Boil first 4 ingredients in water for 5 minutes. Saute white onion in butter. Add flour and blend well. Boil milk and chicken broth. Stir milk and ...

Drain marinade from artichokes into 2-quart saucepan. Crush garlic and add to marinade. Add onion and cook, covered, 10 minutes over low heat. Blend ...

Cook onion in butter until onion is soft. Add asparagus and paprika and cook, stirring until asparagus turns bright green. Stir in chicken broth and ...

Put first 3 ingredients in saucepan with 1/2 cup stock. Boil; cover and simmer for 15 minutes. Put in blender. Add salt and cayenne pepper. Turn on ...