2 sticks butter
2 c. onion
1 c. celery
1 to 2 c. flour
1 tbsp. Kraft chicken base
Parsley flakes
1 qt. half and half
1/2 tsp. baking soda
2 potatoes
2 carrots
2 cans cream of chicken soup
1/2 to 1 c. sherry
3 or 4 c. Longhorn cheese
Either: spinach, broccoli or chicken

Saute onion and celery in butter. Add flour. Mix. Add broth, potatoes, carrots, sherry, parsley flakes, chicken base. (If making chicken soup add cooked chicken now.) Cook until vegetables are tender. OR if doing broccoli or spinach (fresh or frozen), add after other vegetables are done. Cook 1 to 1 1/2 hours or until tender. Add half and half to thin. (You want soup to be thick.) Add cheese - not as much cheese for spinach soup.

You can sprinkle fresh nutmeg on top of spinach and broccoli soup. Then add soda just before serving.