Thursday, November 8, 2012

Soup for Super

Winter coming...I know I keep talking about it but in MN its for real...I LOVE winter. By the time we get to fall I know its coming so why not embrace it right?
Well part of that is starting to think about comfort food & that means strew and soups! These are the 2 soups Ive made in the last week...a lot of the reason why is because a virus from church nursery has ran through our house in the last week! Everyone is on the mend,
so back to cooking....
Vegetable Bean soup (I made this for myself to eat at work this week and you can add meat if wanted...ham, turkey, chicken or beef would work)
-3 celery stalks, chopped
-3 carrots, chopped
-1/2 med onion, chopped
-1 yellow zucchini, chopped
-1 can tomatoes with juice
-1 can, 2 cups of chicken broth
-1 cup water
-1 can red kidney beans, rinsed
-3 cup spinach, chopped
-garlic, pepper and salt to taste
 Coat bottom of pot with olive oil on med heat and saute celery, carrots, onion, spices till tender. (about 15 mins) Then add chicken broth, water, beans and tomatoes. Simmer on low for about 30 mins. Finally add spinach and simmer for another 15 mins.
Crock Pot Chicken and Wild Rice Soup
 (Adapted from Pinterest)
8 cups chicken stock
8 oz. uncooked wild rice
1 tablespoon olive oil
1 medium onion, chopped
2 celery ribs, diced
2 carrots, diced
1/2 teaspoon pepper
2 tablespoons chicken soup base
4 tablespoons butter
1/2 cup all-purpose flour
2 cups half-and-half or cream
2 cups diced cooked chicken
1/4 cup fresh parsley, chopped
salt and pepper to taste
Pour stock and the uncooked wild rice to a crock pot on low. In a skillet on medium heat, coat in olive oil and saute onion, celery and carrots until tender, about 10 minutes. Season with the black pepper, and add the sauteed veggies to the crock pot. Stir in the chicken soup base. Cook on low for 6 hours until the wild rice and veggies are cooked.

In the skillet over medium heat, melt 1/2 stick of butter. Gradually add the half-and-half or cream, while whisking in flour. Once thickened and completely smooth, add the white sauce to the crock pot and stir to combine. Add the chicken and the parsley and cook on high for another 15-20 minutes until heated through. Taste to correct seasonings before serving.
Take Care- DCW

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