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 ...

Melt butter, blend in flour, gradually stir in broth until smooth; heat to boiling. Add carrots, onions, leeks, wine, and Worcestershire sauce. ...

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 ...

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 ...

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 ...

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 ...

Brown meat, drain. Add all ingredients, using catsup to taste. Simmer 1 hour in a large pot or slow cook in a crock pot. ...

Brown meat, drain. Add V-8 juice and all other ingredients. Simmer at least 30 minutes, longer if possible. Serve with flour tortillas filled with ...

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 ...

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 ...