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The calendar is telling me that winter is not far off –– Dec. 22. But as far as I’m concerned, it’s been winter for a while. This time of the year calls for a hot bowl of soup, some crusty bread or just a variety of crackers and something for dessert.

Today it’s about soups. We often get together with friends for a “soup-supper,” and for the hostess there’s very little last minute preparation. Most soups can be made ahead of time, early in the day or the day before, giving the ingredients time to meld together for a richer flavor. Then, it’s just heat ‘n eat. So, let’s make soup.

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This soup takes just 40 minutes of cooking time –– quick and easy!

CALIFORNIA CHEESE SOUP

1 quart water

2 chicken bouillon cubes or 2 t. bouillon granules

1 c. diced celery

1/2 c. diced onion

2-1/2 c. peeled, diced potatoes

1 c. thinly sliced carrots

1-16 oz. bag California blend frozen veggies

2 cans cream of chicken soup, undiluted

2 c. shredded cheddar cheese

Bring water to a boil in a large kettle or Dutch oven; add next five ingredients. Bring to a boil; lower heat and simmer, covered, until veggies are tender (about 20 minutes). Turn heat up to a boil and add California veggies; bring to a boil. Continue cooking for 10 minutes. Stir in soup and cheese; cook until soup is heated through and cheese is melted.

Makes 10 servings. Refrigerate leftovers and have for lunch tomorrow.

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When fixing mashed potatoes for a meal, make lots to use in this soup. Another quick and easy recipe.

MONDAY LUNCH POTATO SOUP

8 bacon strips, diced

1 small onion, diced

1-1/2 c. leftover mashed potatoes

1 can cream of chicken or cream of celery soup, undiluted

2 c. milk

1/2 t. salt (optional)

1/8 t. pepper

2 T. snipped, fresh parsley for garnish (optional)

In 3 quart saucepan, cook bacon until crispy; remove to paper towels to drain.

Saute onion in drippings until tender. (If that’s a no-no for you, drain off fat and use 1-2 T. olive or canola oil.) Add potatoes and soup; mix well. Gradually stir in milk.

Cook over medium heat, stirring constantly. Stir in bacon, salt and pepper. Cook until heated through. Garnish with parsley. Makes 3-4 servings.

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This tasty soup uses less sugar, salt and fat.

MUSHROOM/ONION SOUP

2 c. fresh mushrooms (8 oz.)

3 T. butter or margarine

1-1/2 medium onions, diced (about 1 c.)

2 T. flour

5 c. chicken broth (canned or made using 5 bouillon cubes and 5 c. water)

1/2 t. salt, optional

couple dashes pepper

1 c. cooked long grain rice (1/3 c. uncooked)

2 T. fresh snipped parsley for garnish

Wash mushrooms; trim stems level with the caps; finely chop stems and thinly slice caps.

In a large saucepan, melt butter; add mushrooms and onions. Cook and stir over low heat for five minutes. Blend in flour; slowly add broth, salt and pepper. Cook, stirring constantly, until mixture boils. Boil one minute. Lower heat; add rice. Heat just until hot, stirring often. Sprinkle with parsley. Makes 4 servings.

Nutrition notes per serving prepared with margarine, low sodium broth and no added salt: 118 calories, 126 mg sodium, 1 mg cholesterol, 10 grams carbs, 8 grams protein, 5 grams fat.

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This is really not a soup but you need a bowl to put it in. It reminds me of the chili my mom used to make.

CHILI ‘N PASTA

1-1/2 lbs. hamburger

1 medium onion, coarsely chopped

2-32 oz. cans tomato juice (8 c.)

1 c. water

1 can chili beans, undrained

1 T. chili powder

1/2 t. salt

1/2 t. pepper

1-7 oz. box ready-cut (elbow) or shell macaroni, cooked according to package directions

In a skillet, brown ground beef and onion; drain off fat and set aside.

In a large kettle or Dutch oven, combine next six ingredients. Bring to a boil; lower heat and simmer 10-15 minutes. Stir in hamburger; simmer an additional 5 minutes. Stir in macaroni, heat thoroughly, stirring occasionally. Makes 10 servings.

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And, something yummy to end the meal. It’s apple time again.

SOUR CREAM APPLE SQUARES

2 c. flour

2 c. packaged brown sugar

1/2 c. butter or margarine, softened

1 c. chopped walnuts or pecans

2 t. ground cinnamon

1 t. baking soda

1/2 t. salt

1 c. dairy sour cream

1 t. vanilla

1 egg, beaten

2 c. peeled, chopped apples

whipped cream (optional)

In a mixing bowl, combine flour, brown sugar and butter, cutting in with pastry blender or fork until crumbly. Stir in nuts.

Press about 1-3/4 c. onto bottom of a 9x13 baking pan.

To the rest of the crumb mixture, add remaining ingredients, except apples. Beat until thoroughly combined. Stir in apples.

Spoon evenly over bottom layer. Bake at 350 degrees for 35-40 minutes or until cake tests done. Cool on wire rack. Cut into squares. Top with a dollop of whipped cream. Makes 12-15 servings.

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Thought for today: Middle age is when you choose your cereal for the fiber, not the toy inside.

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