Few things are as comforting as a warm bowl of soup on a chilly day. Soups are versatile, often easy to make and they smell great while they’re simmering. For some ideas, check out the recipes below from Recipes Remembered, a publication of the Star Journal.

If you have some favorite recipes of your own that you’d like to share with our readers on starjournalnow.com, simply email them to starjournal@jcpgroup.com, attention: Timi Eckes.

Clam chowder
1 c. diced onion
1 c. diced celery
1 c. diced raw potatoes
2 cans minced clams
11/2 tsp. salt
1/2 tsp. sugar
3/4 c. margarine
3/4 c. flour
3 c. half & half
In a pot, place onion, celery and potatoes in juice from clams, plus enough water to cover; add salt and sugar. Cook about 20 minutes, until veggies are tender. In another pan, melt margarine. Gradually add flour until completely blended. Then add cream, a little at a time, and cook over low heat until thick. Add vegetables, juice, clams and half & half. Simmer; season to taste. Add milk if too thick. (I add the whole container of half & half.)
Connie Todd

Cream of chicken/wild rice/mushroom soup
8 oz. uncooked wild rice (11/3 c.)
3- to 31/2 lbs. chicken, cut up
12 oz. fresh mushrooms, sliced
2 T. cooking oil
1 c. chopped onion
1 c. chopped celery
2 T. instant chicken bouillon
3/4 tsp. white pepper
1/2 tsp. salt
1/2 c. butter or margarine
3/4 c. flour
4 c. milk
3/4 c. dry white wine
Cook rice according to package directions for 30 minutes; drain and set aside. Simmer chicken in 7 cups water 35 to 40 minutes, or until tender. Remove chicken from broth and let stand until cool enough to handle. Skim fat from broth. Remove chicken from bone and cut into bite-size pieces. Saute mushrooms in hot oil 4 to 5 minutes. Add onion and celery. Cook until tender, 5 to 10 minutes. Remove from heat and add to broth. Add partially cooked wild rice. Stir in bouillon, white pepper and salt. Bring to boil, then reduce heat and simmer, uncovered, 15 minutes. In large saucepan, melt butter. Stir in flour until smooth. Add milk all at once. Cook and stir until bubbly. Stir into soup mixture. Add chicken and wine; heat through. Makes 8 main dish servings.
Cis Baker

Onion-potato soup
6 slices bacon
4 med. onions (2 c.), sliced (21/4 c.)
1 (133/4-oz.) can chicken broth (13/4 c.)
1/2 c. water
1 tsp. salt
1 (141/2-oz.) can evaporated milk
2 T. fresh parsley
In large saucepan, cook bacon until crisp. Reserve 2 tablespoons of drippings. Drain and crumble. Cook onions in drippings until tender but not brown. Add diced potatoes, chicken broth, water and salt. Cover. Cook 10 minutes until potatoes are tender. Mash potatoes slightly. Stir in evaporated milk, parsley and crumbled bacon. Heat through. Serves 6.
Joe and Doris Kuehn