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Source: The Working Family's Cookbook

Cream of Broccoli Soup
A economical soup, this recipe can be used as a pattern for making cauliflower, pea, spinach or other vegetable soups.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
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1 tablespoon butter or margarine
1 onion, finely chopped
4 cups chicken broth
2 medium-size potatoes, peeled and diced
1 pound broccoli, cooked florets (frozen or fresh)
1/2 cup half-and-half
freshly ground pepper

Heat the butter and cook the onion over low heat for 5 minutes until softened. Add the broth and potatoes. Cover and simmer for 15 minutes until the potatoes are tender. Add the broccoli florets and continue cooking for 5 to 8 minutes until just tender, if fresh, or for 3 to 4 minutes until softened, if frozen.

Puree the soup in a food processor or blender and return to the saucepan. You may have to puree the mixture in several batches. Add the half-and-half. Season with salt and pepper and continue cooking gently until the soup is hot. Do not allow the soup to boil.

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Plymouth Chili
Source: The Working Family's Cookbook
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This chili is sometimes called "five-way" chili.
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Source: The Working Family's Cookbook
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This smashing dish is robust enough to satisfy big appetites.
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