hi cena, i feel for you! AND i have a really filling soup recipe that's great for this time of year. it's wonderful if you have leftover turkey, but if not, this is the time of year to find those huge turkey drumsticks in the meat section for cheap! now bear with me, i don't usually measure things out... TURKEY & LEEK SOUP Ingredients: * 2-3 Leeks, use both the white part and any green that isn't too tough * 2 whole turkey legs, skin and all or the carcass/bits and pieces of leftover turkey * 1 whole onion * 3 or so carrots * several stalks of celery * 1/2 pint of whipping cream * potatos--optional if you don't want too many carbs * optional: turkey drippings (absolutely! if you have some) * chicken stock, if necessary * kale, if you like (optional) this makes a big soup pot full chop and saute the veggies in olive oil until soft and then add in enough water to cover the two turkey legs or whatever bones and bits of leftover turkey you're using bring to boil and then simmer for at least 20-30 minutes, but definitely until the turkey legs are cooked through. strip meat from any bones and blend everything. put the mix back on the stove and add as much cream as you like--i add the whole half pint because i love it! salt & pepper to taste. add additional chicken stock or turkey drippings if you think the soup is too thick. you can add water if you don't have stock, but it may dilute the flavor. i like to simmer in some chopped kale to add texture, but it's not necessary. VOILA! serve with a dollop of sour cream or some cheese grated on top, if you're not counting calories. i made this soup for geoff's family right after thanksgiving (they were going to throw the turkey carcass out AND the drippings--blasphemy!). it was a big hit even though i think i added so much turkey that it overwhelmed the taste of leeks. maybe because i don't measure, but this soup always turns out different for me, texture-wise. i don't often add the potatos, but i have when i've had some i needed to use up. it really thickens up the soup, though, so be warned. this time of year, leeks should look their best in the supermarket AND kale (especially the lacinato variety) is especially sweet. at other times i've sauteed the veggies with various herbs in the first step, but i find the soup is hearty and flavorful enough without them. happy holidays, cena, and hope you make the switch to solids soon! -ming

You're not canning this are you??? Hope not! No dairy for canning. It got me to thinking though..... Can you can broccoli? If you wanted to use it for cream soups, the texture wouldn't matter, right? The "cream" part could be done later, but what about just broccoli and maybe onion in chicken broth? Susan, have you tried googling for canning recipes for soups? KatieC's roasted garlic soup is fantastic!! I will buy tomatoes this year to can this if I don't get enough!! I did mine in pints and could just grab a jar and take it to work with me. Here's the recipe: Roasted Tomato Garlic Soup (2006, YUM!!! my note) Recipe By :Katie C 12 tomatoes -- *see Note 2 carrots -- cut in 1" pieces 1 large onion -- quartered 2 whole heads garlic -- peeled (or more, to taste) olive oil 2 cups chicken broth -- (or 3) 1/2 cup chopped fresh basil -- (or 1 Tbsp. dried) cream -- to taste DO NOT CAN WITH CREAM. Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. Add cream to taste. To can: Process in a pressure canner, pints for 60 min. and quarts for 70 min.For dial gauge canners use 11 pounds pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft. and 14 lbs. above 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft., and 15 lbs. over 1000 ft. *Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup. Note from Annie: I didn't have a stick blender so I just put the veggies through my Foley food mill after roasting them. It worked great. Deanna

Poor baby! This is THE family soup for at least 4 generations of my family -- yes, even more than chicken soup, and that is going some for Jews! ;-) Several of our friends have added it to their family cookbooks, too. It's very comforting and filling (and you can make it with your eyes closed). I don't usually put mushrooms in it, but my brother does. Just use your favorite dried mushrooms. I cut the carrots and celery by hand, because I like neat cubes, but my mom and brother use the food processor. My mom adds some beef bouillon powder, but I don't. You do need to make it at least one night before, because it REALLY thickens up. But in case of immediate need, such as yours, go ahead and eat that first bowl thin! Feel better soon. Gellchom's family's vegetable soup About 3/4 lb. short ribs with bones, or any combination of beef and bones; can also add/ substitute chicken necks & backs (your chuck with bone will be fine) 1/2 - 3/4 cup each: dried green peas, dried large lima beans, and dried barley (regular or quick-cooking) dried mushrooms (optional) 2 large carrots, scraped and diced 2 large stalks of celery, scraped and diced salt and pepper Put the meat and bones in a big soup pot and fill with water to about and inch from the top. Bring to a good hard boil. Reduce heat to simmer and skim off scum. Add 1-2 T of salt (I just put in a small handful) and fresh ground pepper to taste. Add dried vegetables, cover, and simmer one hour. Add carrots and celery, cover, and simmer another hour or so. Chill in refrigerator or on porch overnight. Skim off fat. Shred meat and return to soup; give bones to thrilled dog. Correct seasoning and heat. Freezes great and is a good thing to bring to a family at busy times, because it's a complete meal.

Funny - my "original" recipe for the Green Bean & COM soup calls for Worcestershire instead of Soy Sauce LOL! I wonder which original is original! LOLOLOL! As an alternative, I had this at a friends house last year and it was really REALLY good... maybe it might work for you? Best Ever Green Bean Casserole Recipe courtesy Alton Brown, 2007 .Prep Time:25 minInactive Prep Time:-- Cook Time:45 minLevel: EasyServes: 4 to 6 servings.Ingredients For the topping: 2 medium onions, thinly sliced 1/4 cup all-purpose flour 2 tablespoons panko bread crumbs 1 teaspoon kosher salt Nonstick cooking spray For beans and sauce: 2 tablespoons plus 1 teaspoon kosher salt, divided 1 pound fresh green beans, rinsed, trimmed and halved 2 tablespoons unsalted butter 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 1/4 teaspoon freshly ground nutmeg 2 tablespoons all-purpose flour 1 cup chicken broth 1 cup half-and-half Directions Preheat the oven to 475 degrees F. Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F. While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.