@@@@@Creamy Sweet Potato Soup2 cups sweet potatoes, peeled & cubed1 1/2 cups leeks, thinly sliced1 1/4 cups fat-free chicken broth, divided2/3 cup evaporated skim milk1 1/2 cups Dijon mustard1/2 teaspoon saltDash white pepperDash nutmegChopped leek (optional)In a 1 3/4 quart casserole, combine sweet potatoes, sliced leeks and 1/4 cup broth; stir well. Cover and microwave on high for 10 minutes, stirring after 5 minutes. Place sweet potato mixture in a blender and blend until smooth. Add remaining ingredients except chopped leek; process for 30 seconds or until blended. Garnish with chopped leek. Serve warm. Yields 4 servings. @@@@@Roasted Bell Pepper Soup1 yellow bell pepper1/4 cup orange juice1/2 cup onion, chopped1/3 cup carrot, chopped2 teaspoons margarine, melted1 1/2 teaspoon flour1 cup fat-free chicken broth 1/2 cup 1% milkSalt, pepper & paprika to tasteCut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin side up, on a foil-lined cookie sheet; flatten peppers with hand. Broil for 15 minutes or until blackened. Place peppers in zip-top plastic bag; seal. Let stand for 20 minutes; peel. Place peppers and orange juice in blender. In a small saucepan, saute onion and carrot in margarine until carrot is tender. Add to blender; process until smooth. In a medium saucepan, combine flour, broth and milk; whisk until blended; bring to a boil. Reduce heat; add bell pepper mixture, salt, pepper and paprika; simmer for 10 minutes, stirring occasionally. Yields 2 servings. @@@@@Cream of Broccoli & Mushroom Soup1/4 pound mushrooms, sliced6 tablespoons butter2 (10-ounce) packages frozen broccoli, thawed, reserve liquid2 onions, sliced2 shallots, minced2 (10 3/4-ounce) cans chicken broth1 1/2 cups half & halfPinch garlic powderPinch dried dill weedSalt & pepper to tasteIn a large skillet over medium-high heat, saute mushrooms in 2 tablespoons melted butter until tender, about 4 minutes. Remove from skillet using slotted spoon; set aside. Melt remaining 4 tablespoons butter in same skillet. Add broccoli, onions and shallots; saute until tender, about 10 minutes. Transfer 1/3 broccoli mixture to blender. Add 1/3 broth and 1/3 reserved broccoli liquid; puree. Pour into a large saucepan. Repeat with remaining broccoli mixture, broth and liquid. Stir in half & half, garlic powder and dill weed. Bring to a simmer, stirring frequently. Reduce heat to low and simmer for 10 minutes. Season with salt and pepper. Yields 6 servings. @@@@@Christmas Cheese Soup1 1/2 quarts water4 chicken bouillon cubes1 cup celery, diced1/2 cup onion, diced2 cups potatoes, peeled & chopped1 (20-ounce) package frozen cauliflower, carrots & broccoli blend2 (10 3/4-ounce) cans cream of chicken soup1 1/2 pounds Velveeta cheeseIn a large pot, combine water, bouillon, celery, onion and potatoes; boil for 20 25 minutes. In a medium saucepan, boil the vegetables for 10 - 12 minutes until tender. In a separate saucepan over low heat, combine soup and Velveeta cheese until cheese is melted. Add vegetables and soup mixture to pot. Stir well to combine. @@@@@Oyster Stew1/2 cup potatoes1/4 cup onion, chopped1 tablespoon olive oil2 pints oysters, reserve liquid2 tablespoons fresh parsley, minced2 tablespoons garlic, minced11/2 teaspoon salt1/4 teaspoon white pepper1/4 teaspoon black pepper1/2 teaspoon Tabasco pepper sauce1/2 teaspoon Worcestershire sauce1 cup heavy cream2 green onions, finely mincedCook the potatoes in 3 cups of boiling water until tender; peel and dice. In a large skillet over high heat, saute the onion in hot oil for 30 seconds. Add the reserved oyster liquid and cook for 30 seconds more. Add the parsley, garlic, potatoes, salt, white pepper and black pepper; bring to a simmer. Stir in the Tabasco and Worcestershire sauces and simmer for 1 minute. Add the cream and cook for 3 minutes. Fold in green onions and oysters and cook until the edges of the oysters start to curl, about 2 minutes; don't overcook. Yields 4 servings. @@@@@5-Pepper Oyster & Seafood Stew2/3 pound bay scallops4 tablespoons butter, divided2 teaspoons Italian seasoning, divided1 (8-ounce) can oysters, undrained 2 cups milkCayenne pepper to tasteWhite pepper to tasteBlack pepper to tasteTabasco pepper sauce to tastePaprika to taste1 (4-ounce) can tiny shrimp1 (4-ounce) can crabmeat1 (8-ounce) can mushrooms, stems & pieces1 (15-ounce) can cream-style corn In a medium skillet, saute scallops in 2 tablespoons butter and 1 teaspoon Italian seasoning for 2 - 3 minutes; set aside. Meanwhile, in a large pot, cook oysters with liquid in 2 tablespoons butter and 1 teaspoon Italian seasoning for 3 - 4 minutes; add milk, peppers, Tabasco and paprika. Cook for 2 more minutes. Rinse shrimp in colander; add to pot. Add scallops, crabmeat and mushrooms; stir in corn. Cook until stew is hot. Yields 4- 6 servings.