A warming bowl of soup, ladled piping hot from a decorative tureen or spooned straight from the pot, is a welcome sight during the chilly months of winter. A steamy bowl of soup is usually

chock-full of healthy ingredients. Vegetables, fish or poultry and even beef and pork can provide substantial nutrients to the diet whether served as a first light course before dinner or as

the main course with crusty bread and tossed salad greens. Some care should be taken when making soup; careful selection of ingredients is vital. A good strong broth is the foundation upon

which a delicious soup is built. While canned stocks and broths save time and offer the convenience of being readily available, they contain excessive amounts of sodium and in some cases

but some soups add small amounts of pasta, rice or some other grain or chunks of meat. Cooked dried beans and lentils make delicious soups too. Avoid the age-old tradition of seasoning the

soup with smoked meats such as ham hocks--instead add turkey or chicken meat to the mixture. Other soups to limit when watching calories are the cream-based ones that rely upon hefty amounts

of cream and butter for flavor and texture. If a creamed vegetable soup is a mandatory component of the menu, try substituting milk for the cream required in the recipe. Keep in mind that

the butter called for in most roux-thickened recipes can be eliminated and a milk sauce substituted. One tablespoon of flour per cup of liquid will make a thin base, two tablespoons a medium

one and three tablespoons for a thick sauce as in Turkey-Mushroom Soup. BLONDE BOUILLABAISSE 2 tablespoons olive oil 2 medium onions, diced 1 cup white wine Worcestershire sauce 1 cup water

1 (1-pound) can stewed tomatoes 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon dried thyme leaves 1/4 teaspoon paprika 1/4 teaspoon saffron 1 pound snapper fillets 12 clams,

scrubbed 12 mussels, scrubbed Heat oil in 3-quart saucepan. Add onions and saute until tender but not browned. Stir in Worcestershire, water, stewed tomatoes, salt, pepper, thyme, paprika

and saffron. Bring to boil and simmer 8 minutes longer. Cut fish into sections and add with clams and mussels to pot. Simmer 6 to 8 minutes or longer until fish is cooked through and flakes

when tested with fork. Makes 6 servings. CREAMY SWEET POTATO SOUP 1 cup chopped onions 2 cups chicken broth 1 3/4 pounds sweet potatoes, peeled and cut into chunks 2 cups sliced carrots 1

1/2 teaspoons salt 1/4 teaspoon ground mace 1/4 teaspoon garlic powder 1/8 teaspoon black pepper 2 cups milk Saute onions in non-stick pan coated with non-stick coating spray until tender.

Add broth and bring to boil. Add sweet potatoes, carrots, salt, mace, garlic powder and pepper. Return to boil, then reduce heat and simmer, covered, 20 to 25 minutes or until sweet potatoes

are tender. Puree soup in batches in blender or food processor. Return to saucepan and stir in milk. Cook over medium heat, stirring frequently, until hot. Makes 6 servings. HEARTY

MINESTRONE 3 slices bacon, diced 1/2 cup chopped onion 5 cups beef broth 3 cups water 1/2 cup dry white beans 1 (6-ounce) can tomato paste 1 bay leaf 1/2 teaspoon dried oregano leaves 1/2

teaspoon dried basil leaves 2 cloves garlic, crushed 2 tablespoons chopped parsley 1/4 teaspoon black pepper 2 cups zucchini slices 1/2 cup salad macaroni 1 (10-ounce) package frozen mixed

vegetables 1/2 cup grated Parmesan cheese Cook bacon in large saucepan until crisp. Add onion and saute until onion is tender. Add broth, water and beans. Bring to boil, then reduce heat and

simmer 1 hour. Stir in tomato paste, bay leaf, oregano, basil, garlic, parsley and pepper. Boil gently 30 minutes. Add zucchini, macaroni and mixed vegetables. Heat to boiling, stirring to

break up vegetables. Reduce heat and boil gently 8 to 10 minutes or until vegetables and macaroni are tender. Sprinkle with Parmesan cheese before serving. Makes 6 servings. SALMON SHELL

SOUP 1 (7 3/4-ounce) can salmon 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried marjoram leaves 6 cups chicken broth 1 cup thinly sliced carrots 1/2 cup chopped onion 1/2 cup sliced

celery 1 cup shell macaroni 1 cup coarsely chopped spinach Drain and break salmon into chunks, reserving liquid. Add liquid, thyme and marjoram to chicken broth. Heat to boiling. Add

carrots, onion, celery and macaroni. Simmer 10 minutes or until carrots and macaroni are tender. Add salmon chunks and spinach and simmer 2 minutes longer. Makes 8 servings. ITALIAN FISH

SOUP 1 pound haddock fillets 3 tablespoons lemon juice 1 tablespoon oil 1/2 cup thinly sliced onion 1/2 cup sliced carrot 1/2 cup sliced celery 1 (20-ounce) can tomatoes 1/2 cup medium

noodles 4 cups boiling water 1 tablespoon salt 1/2 teaspoon black pepper 2 tablespoons grated Parmesan cheese Cut fish into serving-size pieces. Sprinkle with lemon juice. Heat oil in

saucepan and stir in onion, carrot and celery. Cover and cook over low heat 10 minutes. Add tomatoes, noodles, boiling water, salt and pepper. Simmer 30 minutes, add fish and simmer 10

minutes longer. To serve, place piece of fish in each bowl. Fill bowl with soup and sprinkle with cheese. Makes 6 servings. TURKEY-MUSHROOM SOUP 7 cups chicken broth 2 cups water 2 cups

chopped cooked turkey 2 cups sliced mushrooms 1 cup sliced carrots 1 cup sliced onion 1 cup sliced celery 1 clove garlic, minced 2 teaspoons poultry seasoning 1/2 cup barley 2 cups milk 1/2

cup flour Combine broth, water, turkey, mushrooms, carrots, onion, celery, garlic and poultry seasoning in large saucepan or Dutch oven. Cover and simmer 1 hour. Add barley and simmer,

covered, 1 hour longer. Slowly stir 1/2 cup milk into flour, mixing until smooth. Add to soup, stirring until well blended. Add remaining milk and bring to boil. Continue to cook until

thickened. Makes 6 servings. CHICKEN WITH LEMON SOUP 5 cups chicken broth 1/2 cup rice 1 teaspoon salt Pepper 2 egg yolks 2 tablespoons lemon juice Bring broth to boil. Add rice and cook

until rice is tender, about 20 minutes. Add salt and season to taste with pepper. Remove from heat. Beat egg yolks until light and lemon colored. Gradually beat in lemon juice. Beat in small

amount hot broth, then return to soup and stir vigorously until thickened. Makes 6 servings. MORE TO READ