Cream of Broccoli Soup

 1 bunch broccoli (can be frozen)

1/4 cup butter or margarine 

1 onion chopped

1 garlic clove chopped

1 cup chopped celery

1/2 cup flour

4 cups milk

4 cups chicken broth

1/4 tsp thyme 

1/4 tsp Marjoram

salt and pepper to taste

Trim broccoli and cut into 1/2 inch thick pieces, cook in boiling water until tender, drain.  In large saucepan melt butter and saute onions, celery and garlic until golden brown.   Stir in flour, gradually add milk, chicken broth and herbs.  Stir over low heat until soup thickens slightly and bubbles.  Add broccoli (cooked and drained).  Continue heating until piping hot.

Chili Concarne

 1 lb hamburger

1/2 cup chopped onion

1/2 teaspoon garlic salt

1 1/2 tablespoon Flour

1 1/2 cups tomato sauce

1 large can Red kidney beans with sauce

1 cup water

Chili powder to taste,  I use about a tablespoon, you might like more

pepper to taste

Brown hamburger drain grease, saute onions with garlic salt.  Mix hamburger and onions in large pot,  put 1 tablespoon flour over hamburger and stir well.  Add tomato sauce, kidney beans, water, Chili powder, and pepper.  Mix well and let simmer over medium low heat for about an hour.  Stir occasionally.

White Bean Chili

6 Tbsp butter

2 large onions - chopped

1/3 cup flour

4 cups chicken broth

3 cups half and half

3 - 15 oz cans white beans - drained and rinsed

3 small cans diced chili peppers

4 cups shredded cooked chicken

1 Tbsp chili powder

1 Tbsp tabasco sauce

1 Tbsp ground cumin

2 tsp salt

1/2 tsp white pepper

1 1/2 cups jack cheese

1 cup sour cream

Garnishes:

Sour cream

Chopped cilantro

Chunky salsa

Blue tortilla chips

Melt butter in a large pot over medium heat. Add onions and sauté until tender, about 15 minutes.

Add flour and cook and stir for 3 minutes. Gradually whisk in broth and half & half. Simmer gently until thickened, about 10 minutes. Add white beans, chilis, shredded chicken, chili powder, Tabasco sauce, cumin, salt and white pepper. Simmer gently for 20 minutes. Add jack cheese and sour cream, stir until chili is heated through.DO NOT BOIL.

Serve warm with any of the garnishes