during the winter months. Whether enjoyed as a lunchtime snack or a full evening meal with crusty French bread, soup is as filling as it is healthy and nutritious.

Here's how authors Jean Anderson and Elaine Hanna explain microwave soupmaking in their cookbook, "Micro Ways,'' which is available at the Bermuda Library: "You won't save much time making soups in a microwave oven, but you will reduce the risk of boilovers and burned pots. Additional pluses: Starch- or egg-thickened soups needn't be stirred constantly as they must be on top of the stove, and any soup can be prepared right in its own microwave-safe tureen.

GENERAL TIPS FOR MAKING BETTER SOUPS Whenever a recipe calls for a tight cover (to prevent evaporation), use the container lid (glass, ceramic, or other microwave-safe material). Such lids are handier to remove than plastic food wrap -- a decided advantage when soups must be stirred frequently.

Don't try to shortcut cooking times by using High (100% power) when recipes call for Medium-Low (30% power) or even Low (10% power). And don't skip the standing times. For many soups, the lower microwave powers and/or standing times are essential to develop and mellow flavours.

To enrich the flavour of microwave soups, prepare them a day or two ahead, then re-heat.

To keep soups hot, use the temperature probe set at 170 degrees F., and follow manufacturer's directions.

When there are soup leftovers, freeze what you can't eat within a day or two in individual-size containers that can be reheated in a jiffy for one, two, three, or even four persons.'' GIBLET STOCK FROM SMALL BIRD Prep Time: 7-8 minutes. Cooking time: 37-38 minutes.

Use for making poultry gravies and sauces. Mince the giblets, if you like, along with any neck meat, and add to the gravy or sauce. Or use in any recipes calling for cooked chicken meat.

Giblets and neck from 1 chicken, duckling, rock Cornish hen, squab, pheasant, or other small bird, washed 1 small yellow onion, peeled and minced 1 small carrot, peeled and minced 1 small stalk celery, minced 1 tsp. salt, or to taste 2 peppercorns 1 small bay leaf, crumbled 1 sprig parsley 2 cups cold water PLACE all ingredients in 2-quart casserole, cover with lid or vented plastic food wrap, and microwave on High (100% power) 7-8 minutes, until mixture boils. Stir, re-cover, and microwave on Medium-Low (30% power) 30 minutes.

Remove casserole from oven and let cool, covered, to room temperature. Adjust seasoning and strain stock through fine sieve; chill, then lift off surface fat. Stock is now ready to use. Store in refrigerator or freezer. Makes about 1 3 cups.

GIBLET STOCK FROM LARGE BIRDS Prepare as directed above, using goose or turkey giblets and neck, doubling all other ingredients, and increasing microwaving times as follows: 11-12 minutes on High (100% power) and 45 minutes on Medium-Low (30% power). Strain, chill, and remove fat as directed. Makes 3 2 cups.

HOMEMADE CHICKEN SOUP Prep Time: 10 Minutes. Cooking Time: 45-57 minutes. Standing Time: 30 minutes.

1 broiler-fryer (2 1 to 3 lbs.), disjointed, OR 2 1 to 3 lbs. chicken parts 1 small yellow onion, peeled and minced 1 large carrot, peeled and cut into 1 '' dice 1 stalk celery, cut into 1 '' dice 1 tsp. salt, or to taste 6 cups water 6 peppercorns, 1 bay leaf, and 2 sprigs parsley, tied in cheesecloth (bouquet garni) Pepper to taste 1 tbsp. minced parsley (optional) ARRANGE chicken, skin side up, in single layer in 4-quart casserole with thick portions toward outside and wings in centre. Scatter vegetables evenly over chicken. Dissolve salt in water and add to casserole along with bouquet garni.

Cover with lid or double-thickness vented plastic food wrap and microwave on High (100% power) 35-45 minutes, re-arranging chicken at half time, until tender. Let covered casserole stand until chicken is cool enough to handle -- about 30 minutes. Discard cheesecloth bag, strain broth, reserving vegetables if you like, chill, and skim off fat.

Skin chicken, strip meat from bones, and cut into bite-size pieces. Pour broth into 3-quart casserole, add 1 to 1 1 cups chicken meat (save balance for sandwiches), strained-out vegetables if desired. Cover with lid or vented plastic food wrap, and bring to simmering by microwaving on High (100% power) 10-12 minutes. Taste for salt and pepper and adjust as needed. Sprinkle with parsley and serve. Serves 4-6.

Variations: CHICKEN NOODLE SOUP: Bring 5 cups chicken broth to a boil in covered 3-quart casserole (use lid or vented plastic food wrap) by microwaving on High (100% power) 12-14 minutes.

Add 1 cup each fine egg noodles and diced cooked chicken, re-cover, and microwave on High (100% power) 2 1 to 3 minutes just until noodles are tender.

Adjust seasoning, sprinkle with parsley and serve.

CHICKEN RICE SOUP: Prepare Chicken Noodle Soup as directed, substituting 1 cup uncooked converted rice for noodles and increasing final microwaving time on High (100% power) to 4 1 to 5 minutes, stirring at half time, until rice is tender. Adjust seasoning, sprinkle with parsley, and serve.

VEGETABLE SOUP Prep Time: 10 minutes. Cooking time: 38-43 minutes.

This soup and its variations not only taste better if made a day ahead but also freeze well. Note: For best results cut the carrot, turnip, celery and potato into 1 '' dice.

1 medium-size yellow onion, peeled and minced 1 cup finely diced carrot 1 cup finely diced turnip, rutabaga, or celery root 1 cup finely diced celery 1 bay leaf and 1 sprig EACH parsley and thyme, tied in cheesecloth (bouquet garni) 1 tsp. pepper, or to taste 1 tsp. salt, or to taste 1 quart beef or chicken broth 1 cup fresh/frozen green peas (or snapped green or wax beans) 1 cup fresh/frozen whole-kernel corn OR baby lima beans OR 1 cup finely diced all-purpose potato 1 cup peeled, cored, seeded, and coarsely chopped tomatoes or 1 8-oz. can tomatoes, chopped (do not drain) 2 tbsp. minced parsley MIX onion, carrot, turnip, and celery in 4-quart casserole, add bouquet garni, pepper, and combined salt and broth. Top with lid and microwave on High (100% power) 18-20 minutes, stirring at half time, until mixture boils. Stir, add all remaining ingredients except parsley, re-cover, and microwave on High (100% power) 20-23 minutes, stirring at half time, until vegetables are just tender. Remove bouquet garni, adjust seasoning, sprinkle with parsley, and serve. Serves 4.

Variations: HEARTY MEAT AND VEGETABLE SOUP: Prepare as directed using beef broth and adding 1 1 cups cooked lean beef or lamb cut into 1 '' cubes along with peas, corn and tomatoes. Proceed as directed, increasing final microwaving time to 28-30 minutes. Serves 6.

SZECHUAN HOT AND SOUR SOUP Prep Time: 15 minutes. Cooking time: 14 1 to 16 1 minutes.

To make pork easier to slice, set in freezer 20 minutes. Dried Chinese mushrooms, tiger lily stems, and chili oil can be found in the Oriental section of grocery stores.

4-5 (1 oz.) large dried black mushrooms 4-5 dried tree ear mushrooms 6 dried tiger lily stems 1 cup very hot water 2 tbsp. Oriental sesame oil or peanut oil 1 lb boneless pork loin, trimmed of fat and cut into julienne strips 2 scallions, thinly sliced (keep green and white parts separate) 1 cup bamboo shoots, cut into julienne strips 2 tbsp. soy sauce 1 quart chicken broth 3 tbsp. red wine vinegar 1 -1 tsp. chili oil 3 tbsp. cornstarch blended with 3 tbsp. cold water 3 oz. tofu, drained well and cut into 1 '' cubes 2 tbsp. minced fresh coriander (cilantro) SOAK mushrooms and tiger lily stems in hot water 20 minutes; drain, thinly slice mushrooms, discarding stems and any hard bits. Cut tiger lily stems into 1 -inch pieces. Heat sesame oil in paper-towelling-covered 3-quart casserole by microwaving on High (100% power) 1 1 minutes. Toss pork in oil, cover with paper towelling, and microwave on High (100% power) 3 1 -4 minutes, stirring at half time and adding white part of scallions. Add mushrooms, tiger lily stems, bamboo shoots, and soy sauce, cover with paper towelling, and microwave on High (100% power) 1 minute. Add broth, vinegar, and chili oil, cover with lid, and bring to a boil by microwaving on High (100% power) 6-7 minutes.

Blend in cornstarch mixture, re-cover, and microwave on High (100% power) 2 1 to 3 minutes, until thickened. Gently stir in tofu, sprinkle with green part of scallions and coriander. Adjust seasoning and serve hot. Serves 6.

OLD-FASHIONED MINESTRONE Prep Time: 5 minutes. Cooking time: 76-80 minutes. Standing time: 10 minutes.

This minestrone doesn't cook with the speed of light, but it's easy.

2 cup dried navy, pea, or red kidney beans, washed 1 pint cold water 1 small yellow onion, peeled and minced 1 small carrot, peeled and minced 1 small stalk celery, minced 1 clove garlic, peeled and minced 1 tbsp. bacon drippings 1 tsp. pepper 2 cups hot water 2 cups beef broth (approx.) 1 cup tomato paste 1 medium-size all-purpose potato, peeled and diced 1 cup finely shredded cabbage 1 small carrot, peeled and diced 1 cup ditalini 1 tbsp. minced parsley 1 tsp. crumbled dried thyme 1 tsp. crumbled dried basil 14 tsp. salt (about) 3 tbsp. grated Parmesan cheese QUICK-SOAK beans in cold water or soak overnight in 3-quart casserole. Add onion, carrot, celery, garlic, drippings, pepper, and hot water. Cover casserole with tight lid and bring to a boil by microwaving on High (100% power) 8-10 minutes. Reduce power to Medium (50% power) and microwave 50 minutes, stirring at half time, until beans are tender but not mushy. If after 50 minutes beans are not tender, continue microwaving in 5-minutes increments.

Let stand, covered, 10 minutes. Drain beans, measure liquid, and add enough beef broth to total 1 quart. Pour into 3 1 -quart casserole, mix into tomato paste, beans, potato, cabbage, diced carrot, ditalini, and seasonings. Cover and microwave on High 18-20 minutes, until pasta and vegetables are tender.

Stir in Parmesan, seasoning, and serve. Serves 6.

FRENCH ONION SOUP Prep Time: 3 minutes. Cooking time: 24-28 minutes.

Instead of browning nicely in the microwave, onions turn bitter and rubbery.

You can overcome the problem, however, by mixing a little sugar and gravy browner into the onions.

2 tbsp. butter or margarine 1 tsp. liquid gravy browner 1 tsp. sugar 1 lb. Spanish or yellow onions, peeled and sliced tissue-thin 1 quart beef broth 1 tsp. pepper Salt to taste MELT butter in wax-paper-covered 2 1 -quart casserole by microwaving on High (100% power) 35-45 seconds. Mix in liquid gravy browner and sugar, add onions, and toss with butter mixture. Cover with wax paper and microwave on High (100% power) 9-10 minutes, until onions are almost tender. Add broth and pepper, cover with lid, and microwave on High (100% power) 9-10 minutes, stirring at halftime, until mixture boils. Stir again and develop flavours by microwaving on Medium (50% power) 5-7 minutes. Taste for salt and add, if needed. Ladle into bowls and serve with French bread. Serves 4.

Variations: FRENCH ONION SOUP AU GRATIN: Prepare soup as directed, and while it simmers, toast 4 (3 '') slices French bread. Ladle soup into 4 individual casseroles, float a toast slice in each, and sprinkle each with 1 cup grated mozzarella cheese. Microwave, uncovered, on Medium (50% power) 1 1 -2 minutes, re-arranging marmites after 1 minute, until cheese melts.

MADEIRA ONION SOUP: Prepare soup as directed, substituting 1 tbsp. EACH olive oil and unsalted butter for butter and adding 2 tbsp. golden seedless raisins, 1 tsp. paprika, and 1 tsp. ground cloves along with broth. Just before serving, whisk 1 egg yolk with 1 cup dry Madeira wine, whisk in about 1 cup hot broth, stir back into casserole and microwave, uncovered, on Medium-Low (30% power) 1 minute.

Stir and serve.

PORTUGUESE CHICK PEA-SPINACH SOUP Prep Time: 10 minutes. Cooking Time: 32-44 minutes.

1 medium-size yellow onion, peeled and minced 2 cloves garlic, peeled and minced 3 tbsp. olive oil 3 cups cooked or canned chick-peas, drained 1 medium-size all-purpose potato, peeled and cut into 1 '' dice 1 tbsp. minced parsley 1 tbsp. minced fresh coriander (cilantro) 1 tsp. crumbled dried marjoram 1 tsp. salt, or to taste 1 tsp. pepper 3 cups chicken broth 2 cups finely shredded spinach 1 tbsp. cider vinegar MICROWAVE onion, garlic, and 2 tbsp. of the oil in wax-paper-covered 4-quart casserole on High (100% power) 3 1 to 4 minutes, until glassy. Add chick-peas, potato, seasonings, and broth. Cover with lid and microwave on High (100% power) 20-30 minutes, stirring at half-time, until peas are very soft. Puree 2 cups peas with 1 cup cooking liquid and return to casserole. Heat remaining oil in wax-paper-covered 1-quart casserole by microwaving on High (100% power) 1 1 minutes. Add spinach, toss, and microwave, uncovered, on High (100% power) 2 1 to 3 minutes, stirring at half time, until wilted. Mix into peas, cover with lid, and microwave on Medium-Low (30% power) 4-5 minutes to blend flavours. Stir in vinegar, adjust salt as needed, and serve. Serves 6.

NEW ENGLAND CLAM CHOWDER Prep Time: 10 minutes. Cooking time: 22-25 minutes.

This soup will have richer flavour if you make it ahead of time, then reheat it slowly. Note: For best results, the salt pork should be rind-free and cut into 1 '' dice, the potatoes into 1 '' dice.

1 cup finely diced salt pork 1 medium-size yellow onion, peeled and minced 2 cups moderately finely diced all-purpose potatoes 1 pint minced fresh or canned clams, drained (reserve liquid) Drained clam liquid plus enough bottle clam juice to total 1 pint 1 cup milk 1 cup light cream 1 tsp. salt (about) 1 tsp. white pepper 1 tsp. paprika LIGHTLY brown salt pork in wax-paper-covered 3 1 -quart casserole by microwaving on High (100% power) 3 to 3 1 minutes, stirring at half time.

Using slotted spoon, remove pork to paper towelling to drain. Toss onion with casserole drippings, cover with wax paper, and microwave on High (100% power) 3 to 3 1 minutes, until glassy. Add potatoes and 1 1 cups clam liquid. Cover casserole with lid and microwave on High (100% power) 7-8 minutes, stirring at half time, until potatoes are nearly tender. Add reserved salt pork, remaining clam liquid, and all remaining ingredients except paprika. Re-cover and microwave on High (100% power) 4 1 to 5 minutes, stirring at half time, until hot -- NOT BOILING. (Soup will curdle if it boils). Stir again, re-cover, and microwave on Medium-Low (30% power) 4 1 to 5 minutes to mellow flavours. Taste for salt and adjust as needed. Ladle into hot bowls and dust with paprika.

Serves 6.