The following three recipes are served at the annual Springdale Lutheran Church soup supper.

Alyce (Kirkvold) Trowbridge, rural Harrisburg, SD

Cream of Brocolli Soup

Cook together in 3 cups of water;

2 cups diced potatoes, 1 cup diced celery, 1 cup diced carrots, 1/2 cup diced onions, 4 tablespoons chicken bullion granules or equivalent cubes.

Add: 2 packages frozen broccoli, 2/3 pound Velveeta cheese, 2 to 3 tablespoons flour, 8 ounce cream cheese, 1 1/2 pints milk.

Thicken with milk and flour to desired thickness.

Chili Soup

Brown 2 1/2 pounds hamburger and drain.

Add: 1 large onion, diced, 2 cans tomato soup, 1 quart canned tomatoes, 1/2 cup diced green pepper, 6 stalks celery diced, 1 quart chili beans, 1 quart kidney beans, 2 tablespoon chili powder, salt and pepper to taste.

Vegetable Soup

Cook together in water to consistency.

1 pounds diced carrots, 2 pounds diced potatoes, 1 quart canned tomatoes, 1/2 package onion soup mix, 1 bunch diced celery, 2 pounds cabbage, 3 pounds soup bone, salt and pepper to taste.