Asparagus Soup

1 tsp butter
1 tsp curry powder
2&1/2 cups milk
1 Tbsp dry vermouth, optional
1 small onion, finely chopped
400 gm can Cream of Asparagus Soup
340 gm can asparagus spears, chopped
chopped parsley

Method: Heat butter, add onion and curry powder. Saute until tender. Stir in undiluted asparagus soup and milk, bring to boil. Stir in asparagus spears, return to boil. Before serving stir in vermouth and sprinkle with parsley.

Source: contributed by Lee-Anne Murdoch in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.3.

Cream of Zucchini Soup

3 cups thinly sliced zucchini

1/2 cup chicken stock

1/2 cup cream soup

paprika

1 onion

Method: Place zucchini, onion and chicken stock in a saucepan. Bring to boil and cook for 20 mins. until zucchini is tender and only a small amount of liquid is left. Rub through a sieve or vitamize. Pour zucchini puree in cream soup and reheat without boiling. Serve sprinkled with paprika.

Source: contributed by Mrs. P. Thomas in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.14.