IF YOU DO NOT HAVE ENOUGH VEG ADD A PKG OF FROZEN MIXED VEG Combine any bits of leftover vegetables (broccoli, cabbage, carroth, green beans, potatoes, etc.), l eftover salad (the dressing adds flavor) and enough chicken broth to cover. Bri ng to a boil over medium heat. Reduce heat and simmer 15 minutes, or until veget ables are tender. Puree soup in blender or food processor, adding more chicken b roth or water if necessary to thin soup. Return to saucepan and season to taste with My Seasoning Tabasco sauce, and herbs. If desired, 1/2--1 cup of heavy cream may also be added. Serve hot. Garnish with a tablespoon od dry sherry for company. NOTE: If you do not have en ough leftover vegetables to make the soup, add a can of zucchini in tomato sauce or a pac kage of frozen mixed vegetables. YIELD: depends on vegetables My Seaso ning: 1 part garlic powder, 1 part onion powder, 1/2 part ground black pepper. M ix well before adding to the recipe.