In a 6-quart pot, saute celery, onion, and garlic in butter or margarine until soft. Stir in flour. Gradually add water, and then vegetables, bouillon cubes, and chives.
In a saucepan, saute mushrooms in butter until tender. Stir in flour, salt and mustard until blended; gradually stir in broth. Bring to a boil; cook and stir for 2 minutes.
In a medium saucepan, bring the water and chicken broth to a boil. Mix in the cheese tortellini, chives and salt. Cook 10 minutes, until the tortellini floats to the top.
In a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. Add chicken stock, beef bouillon, and water. Place the pot over high heat, and bring to a rolling boil.
Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, and
In a heavy 4 quart pan, melt 1/4 cup butter and onion until wilted. Add cleaned and sliced leeks, potatoes, water and salt. Bring to a boil and simmer, partially covered, for…