Cheese Burger Soup

Ingredients:

* 1/2 lb. ground beef
* 4 tablespoons butter or margarine, divided
* 3/4 cup chopped onion
* 3/4 cup shredded carrots
* 3/4 cup chopped celery
* 1 teaspoon dried basil
* 2 cans (14.5 fl. oz. each) chicken broth
* 4 cups (3 medium) potatoes, peeled and diced
* 1/4 cup all-purpose flour
* 2 cups (8 oz.) pasteurized prepared cheese product, cubed
* 1 can (12 fl. oz.) Carnation Evaporated Milk
* 3/4 teaspoon salt
* 1/4 to 1/2 teaspoon ground black pepper

Directions:
Cook ground beef in large saucepan over medium heat until brown; drain. Melt 1 tablespoon butter in same saucepan over medium heat. Add onion, carrots, celery and basil; cook, stirring occasionally, for about 10 minutes or until tender. Add broth, potatoes and cooked beef; bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 10 to 12 minutes or until potatoes are tender.

Melt remaining butter in small saucepan over medium heat. Add flour; cook, stirring constantly, for 3 to 5 minutes or until bubbly. Add to soup; bring to a boil. Cook, stirring occasionally, for 2 minutes. Reduce heat to low; add cheese, milk, salt and pepper. Stir until cheese is melted.

Regards,

Cream of Chicken & Vegetable Soup

Ingredients:

* 1/4 cup (1/2 stick) butter or margarine
* 1/4 cup all-purpose flour
* 1 can (12 fl. oz.) Carnation Evaporated Milk
* 1 package (16 oz.) frozen mixed vegetables, prepared according to package directions
* 2 (about 8 oz. total) boneless, skinless chicken breast halves, cooked and cubed
* 1 can (14.5 fl. oz.) chicken broth
* 1/4 teaspoon onion salt

Directions:
Melt butter in medium saucepan over medium heat. Stir in flour. Gradually stir in evaporated milk. Cook, stirring constantly, until mixture comes to a boil. Add vegetables, chicken, broth and onion salt. Heat through.

NOTE: For a lower-fat version of this recipe, substitute Carnation Evaporated Lowfat Milk and 1 can (14.5 fl. oz.) light or fat-free chicken broth. Proceed as above.

Regards,

Cream of Mushroom Soup

Ingredients:

* 2 cans (7 oz. net wt. each) mushroom stems and pieces, drained, liquid reserved
* 1/4 cup (1/2 stick) butter or margarine
* 2 tablespoons chopped onion
* 1/4 cup all-purpose flour
* 1 teaspoon seasoned salt
* 1 can (12 fl. oz.) Carnation Evaporated Milk

Directions:

Chop mushrooms. Add water to mushroom liquid to make 2 cups.

Melt butter in large saucepan over medium heat. Add onion; cook for 1 to 2 minutes or until tender. Remove from heat. Stir in flour and seasoned salt; return to heat. Stir in mushroom liquid mixture, evaporated milk and mushrooms. Cook over medium heat, stirring constantly, until mixture comes to a boil.

Regards,

Clam Chowder

Ingredients:

* 2 tablespoons butter or margarine
* 1 cup peeled and finely chopped potato
* 1/4 cup peeled and finely chopped carrot
* 1/4 cup finely chopped celery
* 1/4 cup finely chopped onion
* 2 cans (12 fl. oz. each) Carnation Evaporated Milk
* 1/4 cup all-purpose flour
* 1 can (6.5 oz.) chopped or minced clams, undrained
* 1/2 teaspoon salt
* 1/4 teaspoon Worcestershire sauce
* 1/4 teaspoon ground white pepper

Directions:

Melt butter in medium saucepan over medium heat. Add potato, carrot, celery and onion. Cook, stirring frequently, for 7 to 8 minutes or until potato is tender.

Combine evaporated milk and flour in small bowl until blended; add to vegetable mixture. Stir in clams and juice, salt, Worcestershire sauce and pepper. Reduce heat to medium-low; cook, stirring frequently, for 15 to 20 minutes or until creamy and slightly thick.

Regards,