Jacquelle's Wild Rice Soup

• 2 Boxes Uncle Ben's Long Grain and Wild Rice (Original or Fast Cook)
• 1 can Mushrooms
• 1 Cup Chicken Precooked and Cubed
• 1/4 - 1/2 Cup Sliced Almonds
• 1 Can Chicken Broth (or 1 boullion cube and 1 cup Water)
• Heavy Cream

Cook rice as directed, when finished add all other ingredients. Add enough cream to make it as soupy as you want I also added extra water so that it lasted longer other wise you run out of soup and just have rice.

Slow-Cooked Sauerkraut Soup

• 1 Medium Potato cut into 1/4 inch cubes
• 1 Pound Smoked Kielbasa cut into 1/2 inch cubes
• 1 Can (32 oz) Sauerkraut rinsed and well drained
• 7 Cups Progresso Chicken Broth
• 1 Can (10 3/4 oz) Condensed Cream of Mushroom Soup
• 1/2 Pound Fresh Mushrooms sliced
• 1 Cup Cubed Cooked Chicken
• 2 Medium Carrots cut into 1/4 inch slices
• 2 Celery Ribs sliced
• 3 Tbs White Vinegar
• 2 1/2 tsp Dill Weed
• 1/2 tsp Pepper
• 3-4 Bacon Strips cooked and crumbled

In 5 qt. Slow cooker, combine the first 12 ingredients (all but bacon). Cover and cook on high for 5-6 hours or until vegetables are tender. Skim Fat. Garnish with bacon. Yields 10-12 servings or 3 quarts.


Nutritional information
1 serving (1 cup) equals;

• 213 Calories
• 14 g Fat (5 g saturated fat)
• 38 mg cholesterol
• 1442 mg sodium
• 12 g carbohydrate
• 3 g fiber
• 12 g protein

Smith Cheesey Corn Potato Chowder

• 1 Cup Finely Chopped Onions
• 1 Cup Finely Chopped Celery
• 1/2 cup Shredded Carrot
• 2 1/2 cups diced Potatoes
• 1 Cup Flour
• 1 1/2 tsp. Salt
• 1 1/2 Tbs. Sugar
• 3/4 Cup Butter
• 4 cups Half & Half Cream
• 1/8 tsp. Pepper
• 1 Can Corn
• 2 Cups Shredded Cheese (Optional)
• 1 lb. Bacon Crumbled (Optional)

Put onions, celery, carrots and potatoes into soup pan and add enough water to just barely cover vegetables. Simmer over medium heat until potatoes are tender.

Melt butter in sauce pan and add flour, salt, pepper, and sugar. Blend for a minute or two. Add cream and cook, stirring with a wire whisk until smooth and thick. Add sauce and corn to undrained vegetables and heat thoroughly. Add cheese and bacon at this point if desired.

Borscht (Ukrainian Soup)

• 1/2 Head of Cabbage Shredded
• 2 cans Shoestring Beets Undrained
• 1 Onion Chopped
• 1/2 Stalk of Celery Chopped
• 2 Carrots Chopped
• 1 can Peeled Diced Tomatoes undrained
• 3 Medium Potatoes Peeled and Chopped
• 1 can Broth, Chicken or Beef
• Salt, Pepper, & Dill Weed (about 1 Tbs of dill) to season
• Sour Cream

In large pan put broth in and fill to half point. Add Potatoes. Heat to boiling.

In mean time saute onions to golden brown add cabbage, celery, carrots. Saute for about 3 minutes.

Add tomatoes and beets (undrained) to boiling potatoes, then add saute mixture.

Heat to full boil then turn off and leave covered on burner for 1 hour.

Add salt, pepper, and dill to taste. Serve with a spoonful of sour cream.

Olive Garden's Zuppa Toscana

• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 5 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• ¼ of a bunch of Kale

Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

In the same pan, sauté bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.

Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.

Add potatoes and cook until soft, about half an hour.

Add heavy cream and cook until thoroughly heated.

Stir in the sausage.

Add kale just before serving.