Oh, yum--the dressing and the stock in stroganoff are making me drool.
Knittinclothmama, I think I saw you mention on another thread that your family doesn't like broth-style soups--but you can use broth as the base for most soups. For a creamier soup, just add, well, cream in the last five minutes or so of cooking (you can also start with a roux and thin it with broth, but cream is sooooo good). Or cook up the ingredients (veggies, beans, whatever) in broth and puree some or all of it. One of my favorite soups is chunks of butternut squash boiled till tender in chicken stock (season with sea salt and pepper) and then just puree the whole thing.
I really need to make beef stock. We usually use chicken because we only eat beef a few times a month (for $$$ reasons, not because we don't love beef).