Homemade, of course.

Broccoli and Cauliflower Soup
2 cups broccoli
2 cups cauliflower
1/2 cup water
1 teaspoon salt
1/2 teaspoon basil
2 tablespoons butter
2 1/2 tablespoons flour
3 cups milk

Combine the broccoli, cauliflower, water, salt, and basil in a saucepan and cook until tender. In a separate pan melt the butter until lightly browned. Add flour and stir until smooth. Gradually add the milk, stirring constantly until thickened. Pour over the vegetable mixture and stir until blended.
Makes 4 servings.

Broccoli Cheese Soup
1 1/4 pounds broccoli
4 tablespoons butter
1/4 cup mushrooms, chopped
1 tablespoon onion, chopped
4 tablespoons flour
3 1/2 cups milk
1 pound sharp cheddar cheese, grated
1 teaspoon salt

Cook the broccoli. Chop and set aside. Melt the butter in a large heavy pan. Add the mushrooms and onion and saute until tender. Add the flour and stir until bubbly. Gradually add 1 1/2 cups milk, stirring constantly to prevent lumps. Add cheese and stir until smooth. Add remaining milk. Stir in the broccoli and heat thoroughly, but don't boil. Makes 8 servings.

Cream of Onion Soup
2 tablespoons butter or margarine
4 tablespoons flour
2 cups chicken stock
4 cups milk
4 tablespoons butter or margarine
1 cup onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup parsley
4 tablespoons cream

Melt the 2 tablespoons butter. Add the flour and stir until smooth. Add the chicken stock, stirring constantly until smooth and thickened. Gradually add the milk and continue stirring until the mixture comes to the boiling point. Set aside. In a separate pan, saute the onion in the 4 tablespoons butter. When tender add the seasonings and cream. Simmer gently for 15 minutes. Add the onion mixture to the soup and heat but do not boil.

All recipes are from: "From Amish and Mennonite Kitchens."