Butternut Bisque: In 3 c. chicken broth boil 1 peeled & diced butternut, 4 small carrots, 1 large potato, 1 med. onion, 2 sticks celery, ¼ c. chopped parsley. When tender add 1 tsp dried oregano, ¼ tsp dried rosemary, salt & pepper to taste. When cool enough, blend until smooth. Can be frozen at this point. At serving time add ½ pint whipping cream and heat, but not to boiling. Thanks Martha & Jay.