Mom's Wild Rice Soup

• 1/2 cup wild rice(whole)
• 1 1/2 cups chopped carrots
• 1/2 cup chopped onion
• 1 14oz can swanson's Chicken broth
• 4 cups water
• 4 tsp chicken boulion granules

In a large pot, combine first 6 ingredients bring to boil - reduce heat - simmer 30 minutes.

• 1/4 cup brown rice(not the quick cook variety)

Add brown rice, simmer another 30 minutes or until rice is tender.

• 3 Tbsp butter
• 5 Tbsp flour
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp celery salt

Melt butter in medium sauce pan, add flour, salt, pepper and celery salt. Mix well and let bubble.

• 1 1/2 to 2 cups whipping cream or half&half
• 2 cups chopped cooked chicken

Mix in cream and stir until thickened and lumps are out.

Stir creammed mixture into rice add the chicken, heat through and Serve.

Vegetarian Wild Rice Mushroom soup

From Eating Well - November-December 2015 issue

• 3 Tbsp extra virgin olive oil
• 6 cups sliced leeks (4-6 medium ones)
• 1/2 cup dry sherry
• 1 pound cremini mushrooms sliced
• 1 and 1/2 cups sliced celery
• 2 cloves garlic, finely chopped
• 6 cups mushroom broth
• 2 cups water
• 1 cup wild rice
• 1/4 tsp ground pepper
• 1/8 tsp salt
• 6 tbsp sour cream
• 6 tbsp sliced almonds, toasted.

1. Heat oil in a large pot over medium high heat. Add leeks and cook, stiring occasionally, until starting to brown, 6-8 minutes. Reduce heat to medium and continue cooking, sitrring often, until leeks are golden brown and very tender, 5-10 min more.

2. Add sherry and cook, stirring often, for 1 minute. Stir in mushrooms and celery and cook, stirring often, until the mushroom liquid evaporates, 6-8 minutes. Add garlic and cook, stirring, for 30 seconds. Add broth, water and rice; and cover and bring to a simmer.

3. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the rice is tender, 50 minutes to 1 hour. Season with pepper and salt. Serve each portion topped with 1 tbsp each sour cream and almonds.

Stuffed Green Pepper Soup

Original Recipe: http://allrecipes.com/recipe/234207/stuffed-green-pepper-soup/

Prep 15 m
Cook 45 m
Ready In 1 h

Ingredients

Check out the link above. It is for a much larger quantity.

• 1 tablespoon vegetable oil
• 1-2 green bell peppers, diced small (Use any peppers you like - mix and match)
• 1/2 -1 onion, diced small, as desired
• 1 clove garlic, minced
• 1 1/4 to 2 pounds ground beef as desired
• 16 oz low sodium beef broth (You may need to add more later since the cooked rice will soak up some liquid)
• 1 can tomato soup.
• 1 (28 ounce) can petite diced tomatoes in juice(About 2 lbs fresh tomatoes). (I used about 2/3 of a pound fresh tomatoes)
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon ground black pepper
• 4 cups beef broth(for cooking the rice)
• 2 cups brown rice

Directions

Heat vegetable oil in a large pot over medium heat. Cook and stir bell pepper, onion, and garlic in hot oil until soft, 5 to 7 minutes, or until soft.

Break ground beef into small chunks and add to the pot; cook and stir until completely browned, 7 to 10 minutes more. Drain excess fat and return pot to heat.

Stir the 16 ounces of beef broth, diced tomatoes, tomato soup, worcestershire sauce, and pepper into the beef mixture; bring to a simmer and cook until the flavors marry, about 30 minutes.

While the soup simmers, bring the 4 cups of beef broth and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes; stir into the soup.

Even with fully cooked rice, the rice soaked up most of the liquid before the leftovers were put away. The next day it was the consistency of a goulash.  Just as good though.

Crock Pot Chicken and Dumplings

From: http://weekendcollective.com/

This southern classic is sure to hit home. When you’re in the mood for comfort food, these chicken and dumplings will do the trick. The crock pot does all the work for you, and you’ll get to enjoy some good home cooking without wasting the afternoon. The canned biscuits really make the cooking easy as pie!

Ingredients:

• 4 boneless skinless chicken breasts
• 2 cans of cream of chicken soup
• 1 can of chicken broth
• 1 small onion, chopped
• 2 tablespoons of butter
• 1 can of biscuit dough

Directions:

In your crock pot, add all the ingredients except the biscuit dough. Make sure the chicken breasts are covered with the liquid. Cook on low for 6-8 hours. Once finished, shred the chicken with a fork or potato masher. Turn the heat up to high and add pinches of biscuit dough to the crock pot. Stir, cover, and let cook on high for an additional 45 minutes. Serve!

Lasagna Soup {Electric Pressure Cooker Recipe}

From: peggyunderpressure.com

INGREDIENTS:

• 2 Lbs. Spicy Italian Sausage (You can also use lean ground beef or even ground turkey)
• 16oz. Cans of Chopped Tomatoes. Stewed tomatoes will break up better after they are chopped.
• 1 6oz. Can of Tomato Paste
• 1 Whole Yellow Onion, chopped
• 3 Cloves of Fresh Garlic, minced
• 2 Tbsp. Italian Seasoning
• 6 Cups of Chicken Broth. Use Veg. Broth or water for less sodium. I used 4 cups low sodium broth and 2 cups water, which was below the MAX line full capacity. Make sure not to over fill pass this line or you’re going to have a mess.
• 2 cups  Mafalda or fusili pasta or one 28oz package of 4 cheese ravioli or tortellini
  I didn't need to season with salt as the canned tomatoes and paste had enough.

Cheese Balls( if you don't use cheese filled pasta):

• Shredded Mozzarella
• Low Fat Ricotta Cheese

In your pressure cooker’s inner cooking pan/pot, put a bit of olive oil and heat up the browning feature if your model has it, otherwise you can do it on the stove in a saucepan.

Crumble the sausage or whatever meat you are using and brown the meat in the pot.  Add the Italian Seasoning and lightly saute everything together until browned. Turn off the browning feature.

Add in the minced garlic and chopped onions. Also the cans of chopped tomato and tomato paste. Give everything a good stir.

Now pour in the broth or broth/water combo.

DO NOT ADD THE PASTA YET!  We’ll do that later.

Close the lid and lock it.  Set the pressure valve to Airtight.  Program your pressure cooker to cook for 10-minutes.  Or if it has a pre-set SOUP function, go ahead and press that.

When you’re making a large pot of soup that has a high liquid content, the pressure cooker will take longer to come to pressure because it has to take time to heat up the liquid inside it.  Once it is all heated and the pressure has been reached, the cook time will then begin and count down.

While the pressure cooker is doing its thing, you can make the cheese balls!

Put some shredded mozzarella cheese onto a plate.  Then scoop out about 2-3 tablespoons of ricotta cheese and mash it onto the plate and mix it with the mozzarella.  

Mash and roll until both cheeses are incorporated and roll it into a nice tight ball.  You can choose to add some dry parsley and dry basil to the cheese balls too.  Make however many balls you want and cover with saran wrap.  Refrigerate until you’re ready to serve the soup.

Whenever the pressure cooker has finished pressure cooking, adjust the pressure valve to Exhaust to release all the pressure.  For a big pot of soup, it may take almost 2-minutes for it all too release completely.  Once all the pressure is released, open the lid.  The unit should also have gone to the Keep Warm setting automatically. 

Give everything a good stir.

Add about 1-2 cups of pasta to the soup.  Don’t add too much because the pasta have the tendency to soak up a lot of the liquid and get really bloated looking. Add just enough for the amount of servings you want.

Shut the lid to the pressure cooker again and program it to cook for just ONE more minute. Once that has completed, go through the usual cycle to release the pressure and unlock the lid.

Ladle a nice portion into a serving bowl and drop a cheese ball into the center of the soup.

Serve while it’s nice and hot!  The cheese will melt and make the soup sort of creamy.

Peanut Butter Soup - Starter

Ingredients

6 cups chicken or vegetable broth
1 cup peanut butter.

Heat the broth, then add the peanut butter.  If you are trying to add other things to build a new recipe from this starter, add the peanut butter towards the end of the process.


To make a dipping sauce add 1/2 the broth.

Enchilada Soup

From: KraftRecipes.com

4  corn tortillas (6 inch), cut into strips
1 tsp.  oil
1 tub  (8 oz.) PHILADELPHIA Cream Cheese Spread
1 cup  plus 2 Tbsp. milk, divided
2 Tbsp.  (about 1/2 of 1-oz. pkg.) TACO BELL® Taco Seasoning Mix
1 lb.  boneless skinless chicken breasts, cut into bite-size pieces
1 can  (15 oz.) black beans, rinsed
1 can  (11 oz.) corn with red and green bell peppers, drained
1 can  (14.5 oz.) diced tomatoes, drained
1/4 cup  chopped fresh cilantro

HEAT oven to 400°F.

TOSS tortilla strips with oil; spread into single layer on rimmed baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.

MEANWHILE, mix cream cheese spread, 2 Tbsp. milk and taco seasoning until blended. Cook chicken in large saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until done, stirring frequently. Stir in cream cheese mixture, remaining milk, beans, corn and tomatoes; simmer on medium-low heat 6 to 8 min. or until heated through, stirring frequently.

SERVE topped with tortilla strips and cilantro

Spanish Garlic Soup

FROM: The Farmstead Egg Guide and Cookbook by Terry Golson. Photography by Ben Fink. Copyright 2014.

Yield: Makes 4 servings

This soup has the big flavors and full body that are perfect for a winter dinner. It is finished in the oven like French onion soup, but in this case, instead of melted cheese, there is an egg poached on the surface.

3 tablespoons olive oil
6 cloves garlic, sliced
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/8 teaspoon ground saffron
4 thick slices crusty French bread
4 cups chicken broth
1/2 to 1 teaspoon kosher salt
Freshly ground black pepper
4 large eggs
2 tablespoons chopped fresh cilantro or parsley

Directions:

1. Heat the olive oil in a large pot. Add the garlic and cook over low heat for about 10 minutes, until the garlic is soft and golden. Take care not to let it scorch or turn dark brown. Properly cooked, garlic becomes sweet and pungent but loses its sharpness.

2. Stir in the paprika, cumin, and saffron. Heat for 1 minute, until the aromas intensify.

3. Place the bread in the seasoned oil and toast on both sides.

4. Pour the broth in carefully over the bread. Season with the salt and pepper. Bring the broth to a boil and then immediately lower the heat to a low simmer. If the soup boils too rapidly, the bread will break apart. That won't ruin it, but it looks much nicer with whole slices. Simmer for 20 minutes. Taste and add more salt if necessary (the saltiness of broth varies).

5. Preheat the oven to 400°F. Put 4 ovenproof soup bowls on a baking sheet. Ladle the soup and a slice of bread into each bowl. Crack an egg into each soup bowl. Slide the baking sheet into the oven (it's much easier than handling each bowl) and bake until the yolks are set, 8 to 10 minutes. Sprinkle each serving with the cilantro.

Eggs in Soup

The poached eggs in Spanish Garlic Soup take on the flavor of the broth, and the runny yolks cut the intensity of the garlic. In other soup recipes the eggs are not kept whole, but they still have that poached egg silkiness. In all cases, when adding eggs to soup, stir them in during the last few minutes to prevent overcooking.

Gazpazho Soup

Gazpazho Soup

Ingredients

• 1 hothouse cucumber, halved and seeded, but not peeled
• 2 red bell peppers, cored and seeded (yellow and orange for color)
• 4 plum tomatoes
• 1 red onion (use 1/2 to taste) (1/4 of a large vidalia onion)
• 3 garlic cloves, minced
• 23 ounces tomato juice (3 cups) or (Trader Joes Low Sodium Garden Patch)
  (hot and spicy v8)
• 1/4 cup white wine vinegar or
  (Red or Champagne) or (1 T of high quality balsamic vinegar and 1 T of white wine vinegar: balsamic for sweetness, white for punch.)
  (I never use vinegar so substituted lime juice.)
• 1/4 cup good olive oil
• 1/2 tablespoon kosher salt
  (1 teaspoon of kosher salt)
  (no salt)
• 1 teaspoons freshly ground black pepper
• Add a little lemon or lime zest, you get the sweatness without the acid

Garnish: cilantro (1/2 c chopped), Smoked Paprika, or fresh papaya or avocado.

Directions

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Suggestions:

I had just made homemade pesto so I added 1/4 cup of it to the soup.

Add a dash of beef stock to give it a heartier taste. Taste as you add seasonings, Don't add salt but lemon juice. Recipes are guidelines just add what you like and take out what you don't like.

Chilled Cucumber Soup

Chilled Cucumber Soup

Ingredients

• 2 (17-ounce) containers Greek yogurt
• 1 1/2 cups half-and-half
• 3 hothouse cucumbers, unpeeled, seeded and chopped
• 3/4 cup chopped red onion
• 9 scallions, white and green parts, chopped
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1/4 cup chopped fresh dill
• 3/4 cup freshly squeezed lemon juice (6 lemons)
• 3/4 pound cooked large shrimp, halved
• Thin slices of lemon, halved, for garnish
• Fresh dill, for garnish

Directions

In a large mixing bowl, stir together the yogurt, half-and-half, cucumbers, red onion, scallions, salt, and pepper. Transfer the mixture in batches to the bowl of a food processor fitted with the steel blade. Process until the cucumbers are coarsely pureed and then pour into another bowl. Continue processing the soup until all of it is pureed. Fold in the dill, cover with plastic wrap, and refrigerate for at least 2 hours, until very cold.

Just before serving, stir in the lemon juice. Serve chilled, garnished with the shrimp, lemon, and fresh dill.

You can make it with only yogurt,cucumbers,water,dill u can add garlic and chopped walnuts for a little crunch and its still amazing.

Ravioli and Vegetable Soup

Ravioli and Vegetable Soup

Recipe courtesy Food Network Magazine
Prep Time:10 minInactive Prep Time:-- Cook Time:15 minLevel:EasyServes:4 servings.

Ingredients
 1 tablespoon extra-virgin olive oil
1 small onion, diced
3 medium carrots, halved lengthwise and sliced
3 stalks celery, sliced
1 teaspoon chopped fresh thyme
2 cups fat-free low-sodium beef or vegetable broth
1 9-ounce package small cheese ravioli
1 small bunch escarole or 5 cups spinach, roughly chopped
Kosher salt and freshly ground pepper
3 tablespoons grated parmesan cheese
8 slices whole-wheat baguette

Directions

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery and thyme and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add the broth and 3 cups water and increase the heat to high. Cover and bring to a boil, then add the ravioli. Reduce the heat to medium and simmer until the ravioli are tender (see label for approximate cooking time).

Add the escarole to the soup and cook, stirring, until wilted. Season with salt and pepper. Ladle the soup into bowls and sprinkle with the cheese. Serve with the bread.

Per serving: Calories: 262 ;Total Fat: 9 grams; Saturated Fat: 3 grams; Protein: 12 grams; Total carbohydrates: 34 grams; Sugar: 0 grams; Fiber: 8 grams; Cholesterol: 17 milligrams; Sodium: 506 milligrams.

Chickpea Vegetable Soup with Parmesan and Rosemary

Chickpea Vegetable Soup with Parmesan and Rosemary

1 whole clove

½ onion, sliced root to stem so it stays intact, peeled
1 pound dried chickpeas, soaked overnight and drained & rinsed (or use canned chickpeas)
1 sprig rosemary, PLUS 1 tsp finely chopped leaves for garnish
3 garlic cloves, minced
2 fresh bay leaves or 1 dried
1/3 cup extra-virgin olive oil
1 Tbsp salt or to taste
1 small parmesan rind, PLUS ½ cup freshly grated parmesan for garnish
1 cup diced tomatoes, canned or fresh
2 medium carrots, sliced into ¼-inch rounds
2 celery ribs, sliced ¼-inch thick
Zest of 1 lemon for garnish
¼ tsp black pepper for garnish

To simmer prepared chickpeas: Insert clove into onion. Put onion in large pot with chickpeas, rosemary sprig, garlic, bay leaves, olive oil, salt and cheese rind. Add 5 cups water. Bring to a boil over high heat. Reduce heat to low. Cover. Simmer for 1 hour or until chickpeas are tender.

To add vegetables: Add tomatoes, carrots and celery. Cover loosely. Simmer for 25 minutes or until vegetables are soft. Season to taste. Ladle into bowls.

To garnish soup: In small bowl, mix chopped rosemary, grated parmesan, lemon zest and pepper. Sprinkle soup with parmesan mixture.

Taco Soup

If you don't want to use store bought taco seasoning Use this taco seasoning Recipe. (Double for this recipe)

2 Tbsp + 2 teaspoons dried minced onion
2 Tbsp chili powder
2 teaspoons cornstarch
2 teaspoons garlic powder
2 teaspoons ground cumin
1 teaspoons dried oregano
1/4 teaspoon cayenne pepper

Original Recipe courtesy Paula Deen
Ingredients

2 pounds ground beef
About 2 cups diced onions. I usually use white onions
Brown these together in a large pot and drain fat. If you like crunchy onions, don't brown them with the beef.

Add to pot:
Onions if not browned already
1 (15 1/2-ounce) black beans, drained. Use any beans you like.
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can tomatoes with chiles
2 (1 1/4-ounce) packages taco seasoning mix, or the home made version above.
2 (1-ounce) package ranch salad dressing mix

1 (14 1/2-ounce) can Mexican-style stewed tomatoes I've never been able to find these
2 (14 1/2-ounce) cans diced tomatoes Instead of these Tomatoes I use :
1 28 oz can of Tomato Sauce
1 can of beef broth(low salt variety) Add as much as is needed to make " soup ". If you like it thicker, add less broth

Optional
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced
1/2 cup green olives, sliced

Cook until heated through.

To serve, place a few chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos or whatever you like on Tacos.