Summer Peachy Peach Soup

1 cup fresh or frozen raspberries, thawed
3 cups fresh or frozen peaches, thawed
3 Tbs. lemon juice
1 cup peach nectar
1cup plain yogurt
¼ cup sugar, optional
1 tsp. almond extract

Place raspberries in a blender; cover and process until smooth. Strain and discard seeds. Cover and refrigerate puree. Place peaches and lemon juice in the blender; cover and process until smooth. Transfer to a bowl; stir in nectar, yogurt, sugar if needed (if fruit is tart) and extract. Cover and refrigerate for 2 hours. To garnish, try drizzling 1 tablespoon of the raspberry puree in a 3 inch circle on top of each serving. ( Put puree in a clean squeeze bottle and let kids squeeze puree on their soup) Finally, you can use a toothpick to draw six lines toward the center of circle, forming a flower.

Cheeseburger Soup

1lb ground beef
1 small onion, chopped
2 carrots, shredded
1 rib celery, diced
1 tsp. basil
4 Tbs. butter, divided
3 cups chicken broth
3 cups frozen hash brown potatoes
¼ cup flour
8 ounces process American cheese (Velveta), cubed
1 ½ cups milk
¼ cup sour cream
salt and pepper to taste

In a saucepan brown beef. Drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 Tbs. butter until vegetables are tender, about 5 minutes. Add broth, potatoes and beef and bring to a boil. Reduce heat, cover and stir for 3-5 minutes or until bubbly. Add to soup. Cook and stir soup for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper and cook and stir until cheese melts. Remove from the heat; blend in sour cream.

Chicken Noodle Soup

2 (141/2 ounce) cans chicken broth
1 (141/2 ounce) can vegetable broth
¾ cup grated carrots
¾ cup chopped celery
8 ounces wide egg noodles uncooked
1 (10 ounce) can chunk white meat chicken with juice
1 Tbs. all purpose flour
2 Tbs. cold water
pepper

Bring the chicken and vegetable broths to a boil in a covered 41/2 qt soup pot over high heat. When broth boils, add carrots, celery, noodles, chicken and its juices, and pepper to taste. Cover the pot and bring the broth back to a rolling boil. Un-cover pot and stir. Continue boiling until noodles are tender. Meanwhile, mix flour and water in a small cup stirring to remove any lumps. When the noodles are just tender, add flour mixture and stir constantly until soup is slightly thick. Remove from heat and serve.