In 3-quart saucepan, melt butter over medium heat.

Stir in onion, flour and salt.

Cook 2 to 3 minutes, stirring constantly, until onion is soft.

In small bowl, mix soymilk and cornstarch with whisk until smooth.

Gradually stir into onion mixture.

Heat to boiling; boil 1 minute, stirring constantly, until bubbly and thickened.

Stir in broccoli.

Cook 4 to 5 minutes, stirring frequently.

Stir in cheese.

Cook 2 to 4 minutes, stirring frequently, until cheese is melted.

In 2-quart nonstick saucepan, heat 2 teaspoons oil over medium-high heat.

Add tortilla strips; cook 30 to 60 seconds, stirring occasionally, until crisp and light golden brown.

Remove from saucepan; drain on paper towels.

In same saucepan, cook remaining 1 teaspoon oil and the onion over medium-high heat, stirring occasionally, until onion is tender.

Stir in broth and tomatoes.

Heat to boiling.

Reduce heat to low; simmer uncovered 20 minutes.

Stir in lime juice.

Serve soup over tortilla strips; garnish with cilantro.

Cook wild rice in 11⁄4 cups of the water as directed on package.

In 3-quart saucepan, melt butter over medium heat.

Add celery, carrot, onion and bell pepper; cook, stirring occasionally, until celery is tender.

Stir in flour, salt and pepper.

Stir in wild rice, remaining 1⁄2 cup water and the broth.

Heat to boiling.

Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.

Stir in remaining ingredients.

Heat just until hot (do not boil).

*To toast almonds in microwave, place 1⁄2 teaspoon vegetable oil and the almonds in 1- or 2-cup microwavable measuring cup.

Microwave uncovered on High 2 minutes 30 seconds to 3 minutes 30 seconds, stirring every 30 seconds, until light brown.

In 3-quart saucepan, melt butter over medium heat.

Add onion; cook, stirring occasionally, until crisp-tender.

Add all remaining ingredients except cream cheese.

Heat to boiling.

Reduce heat; cover and simmer 12 to 15 minutes or until squash is tender.

In blender or food processor, place one-third each of the soup mixture and cream cheese.

Cover; blend on high speed until smooth, scraping down sides of blender if needed.

Repeat twice with remaining soup mixture and cream cheese.

Return mixture to saucepan.

Heat over medium heat, stirring with whisk, until blended and hot (do not boil).

If thinner consistency is desired, add additional vegetable broth.

In 5-quart Dutch oven, heat oil over medium-high heat.

Add carrots, onion, celery and garlic; cook about 5 minutes, stirring frequently, until onion is tender.

Stir in beans, tomatoes, basil, oregano, salt, pepper and broth.

Cover; simmer 30 to 45 minutes or until vegetables are tender.

Increase heat to medium; stir in spinach.

Cover; cook 3 to 5 minutes longer or until spinach is wilted.

Ladle soup into bowls; top each with cheese.

In 3-quart saucepan, heat oil over medium heat.

Add carrots, onion and garlic; cook about 10 minutes, stirring occasionally, until tender but not browned.

Stir in tomatoes.

Cook uncovered about 10 minutes, stirring occasionally, until thoroughly heated.

Stir in remaining ingredients.

Cook uncovered about 10 minutes, stirring occasionally, until hot.

In 3-quart saucepan, heat oil over medium-high heat.

Add onion, celery and garlic; cook about 5 minutes, stirring occasionally, until softened.

Stir in remaining ingredients except tomatoes.

Heat to boiling.

Reduce heat; cover and simmer 15 to 20 minutes or until lentils and vegetables are tender.

Stir in tomatoes.

Reduce heat; simmer uncovered about 15 minutes or until thoroughly heated.

Remove bay leaf.

In 4-quart Dutch oven, melt butter over medium heat.

Add celery, carrot, onion and garlic; cook, stirring frequently, until crisp-tender.

Stir in water and bouillon cubes.

Heat to boiling.

Reduce heat to low; stir in tortellini.

Cover; simmer about 20 minutes, stirring occasionally, until tortellini are tender.

Stir in parsley, nutmeg and pepper.

Sprinkle individual servings with cheese.

In 6-quart slow cooker, combine beans and chili powder.

In 10-inch skillet, melt butter over medium heat.

Add onion; cook 6 to 8 minutes, stirring frequently, until onions are very tender.

Using tongs or slotted spoon, remove onion from skillet; arrange in layer over beans.

Do not stir into beans.

Arrange bratwurst over onion.

In small bowl, mix brown sugar, mustard, barbecue sauce and beer.

Pour over bratwurst; do not stir.

Cover; cook on Low heat setting 3 to 4 hours.

To serve, place bratwurst in each bun.

Lift onion with tongs; arrange over bratwurst in buns.

Serve beans as a side dish.

Generously spray 8-inch skillet with cooking spray.

Add onion and Anaheim chile; spray onion and chile with cooking spray.

Cook over medium heat 4 to 5 minutes, stirring occasionally, until onion is crisp-tender.

Spray 31⁄2- to 4-quart slow cooker with cooking spray.

Mix onion mixture and remaining ingredients except tortillas, cheese and tomatoes.

Cover; cook on Low heat setting 4 to 5 hours.

If slow cooker has black liner, do not cook longer than 5 hours or mixture may burn around edge.

To serve, spoon 1⁄3 cup burger mixture onto each tortilla; top with cheese and tomatoes.

Roll up tortillas.

Burger mixture will hold on Low heat setting up to 2 hours; stir occasionally.