Here are a few soup recipes for you to try.

*** CHICKEN-VEGETABLE SOUP 5 cups water 2 tablespoons Chicken Flavour Base 2 cups cubed, cooked chicken 1 cup sliced celery 1 cup sliced carrots 1 10-ounce package frozen peas 1 cup long-grain rice, uncooked 1 tablespoon Instant Minced Onion 1 teaspoon ground Black Pepper Dash Thyme Leaves COMBINE all ingredients in pottery-lined slow cooker. Cook at high setting 1 1 hours, or until carrots are tender. Makes 8 cups *** CHICKEN OR TURKEY SOUP Chicken or turkey carcass Meat from carcass (about 1 cup) 3 tablespoons Vegetable Flakes 1 cup Chopped Instant Onions 6 Peppercorns 5 whole Cloves Dash Nutmeg or Mace 1 Bay Leaf Water 1 tablespoon Chicken Flavour Base 1 cup long grain rice REMOVE meat from carcass. For full flavour, you should have about 1 cup meat, but the more, the better. Crack bones, and put in a large saucepan along with any remaining skin. Add vegetable flakes, onions, peppercorns, cloves, nutmeg or mace, bay leaf and enough water to cover bones.

Bring to boil. Reduce heat and simmer, covered, 2 hours. Cool slightly and strain. Spoon off excess fat if you wish. To the broth add flavour base, the chicken or turkey meat and rice. Add salt if needed. Simmer 20 to 25 minutes.

Serve hot.

Makes 6 to 8 servings.

OLD-FASHIONED VEGETABLE SOUP 3 pounds soup bones 2 quarts water 1 Bay Leaf 2 cups canned tomatoes 1 cup sliced carrots 1 cup chopped celery 2 cups diced potatoes 2 cups sliced okra 2 cups whole kernel corn 1 cup Chopped Instant Onions 2 tablespoons Season-All 1 teaspoon Celery Salt 1 teaspoon Black Pepper 1 teaspoon Thyme Leaves 1 teaspoon Savoury 1 tablespoon Beef Flavour Base PUT soup bones in a large saucepan or Dutch oven; add water and bay leaf.

Bring to a boil and simmer 45 minutes, then add remaining ingredients and simmer, covered, 3 hours. Remove bones. Serve piping hot. Extra soup may be frozen and reheated as needed. Makes 3 quarts.

*** CHICKEN CORN SOUP 1 3- to 4-pound chicken 6 cups water 3 teaspoons Chicken Flavour Base 1 teaspoon salt 10 individual pieces Saffron 2 cups noodles 2 cups whole kernel corn 1 teaspoon Parsley Flakes 1 teaspoon Instant Minced Onion 1 teaspoon Black Pepper 1 teaspoon Celery Salt 2 hard-cooked eggs CUT chicken in pieces. Cook in water with flavour base, salt and saffron about 1 hours or until tender. Remove chicken from stock; take meat off the bones and cut into bite-size pieces. (Save the breast for other uses if desired.) Return cut-up chicken to stock and bring to a boil. Add noodles, corn, parsley flakes, onion, pepper, celery and salt. Simmer 15 minutes. Chop eggs and add to soup. Makes 2 1 quarts.

*** LENTIL SOUP 11 cups lentils 7 cups water 1 tablespoon salt 1 teaspoon Coarse Grind Black Pepper 1 tablespoon Celery Flakes 1 teaspoon Basil Leaves 1 cup Chopped lnstant Onions 1 teaspoon Marjoram Leaves 2 carrots, sliced thin 1 pound ham hock 6 frankfurters Sherry, optional RINSE lentils. Place in a large kettle with water, seasonings, carrots and ham hock. Cover and boil gently 2 hours. Cut frankfurters into 1 -inch slices; add to soup and cook 10 minutes longer.

Lentil soup traditionally is a thick, hearty potage, a meal in itself.

However, you may personally prefer a thinner soup; if so, thin with water to your taste. Serve steaming hot. For a real gourmet touch let each person add sherry to taste. Makes 3 quarts.

*** SPINACH SOUP 1 10-ounce package fresh spinach or 10-ounce package frozen spinach 3 cups milk 1 cups butter 1 cup flour 3 teaspoon salt 1 teaspoon Nutmeg 1 teaspoon White Pepper 1 pint plain yogurt 1 tablespoon Instant Minced Onion 1 teaspoon Chicken Flavour Base WASH and drain spinach, or thaw frozen spinach. Put 1 cup of the milk in blender jar, add spinach, a little at a time, blending until smooth after each addition. In saucepan, melt butter. Stir in flour, salt, nutmeg and pepper.

Cook over medium-low heat until bubbly.

Stir in spinach mixture. Add remaining milk, yogurt, onion and chicken flavour base. Cook, stirring constantly, over medium heat, until mixture begins to boil. Reduce heat and simmer, stirring, 2 minutes. Makes 5 1 cups.

Recipes from: Spices of the World Cookbook by McCormick