Wild Rice Soup

Recommendation from Tiffany

Notes:

I used the flour, even though it is crossed off
I used 1% milk instead of cream or half and half
I used 2 (4.6 oz) boxes of rice a roni wild rice
I cooked the chicken separate and added at the end

Tiffany-Is-Sick Chicken Noodle Soup

Ingredients

• 8 C water
• 7 cubes of chicken bullion
• 1 large bay leaf
• 2 t rosemary
• chicken 
• 1 can of cream of chicken soup
• vegetables
• noodles

Directions

1. Boil chicken in the water, bullion, bay leaf and rosemary.
2. Add cream of chicken soup.
3. Add vegetables and cook until soft.
4. Add noodles and cook until done.

Tortellini Soup

• 1 pkg fresh spinach (prepare by taking off stems while soup is cooking. Can also chop if you want)
• 1-49oz can chicken broth
• 2pkgs 8oz tortellini (cheese or meat filled) I prefer cheese
• 1 lb of italian sausage cooked (reg flavor works too. just buy the tube)
• 1/2 lb. of mushrooms sliced
• 1 onion diced
• 1-2 carrots, diced
• 1 can Italian tomatoes chopped up
• 2 t dry basil
• Parmesean cheese and salt and pepper to taste (add some salt and pepper while cooking and just put cheese on table when serving)

Cook and set aside sausage. in 8-19 qt. pan saute onion, mushrooms, carrots in 2-3 T of butter. Add broth, meat, tomatoes, basil to vegetables and cook 20-30 min. May add salt and pepper to taste or let people do it themselves.

Add tortellini and cook 6-8 min more or until done. Add spinach and cook an additional 2-3 min. Serve with parmesan cheese.

Lynn's Soup

Courtesy of Lynn Rowley

1/4 C butter melted
2 med onions (fry onions in butter until translucent)
1 t curry
2 T flour (add and cook 2-3 min)
4 C Chicken Broth
2 C diced potatos
1 C sliced/grated carrots
1/2 C celery
2 T parsley
1/2 t poultrey seasoning (cook 25 min until veggies are tender)
3 C cooked chicken breast chopped
1/2 C uncooked rice
2 C half & half
10 oz frozen chopped spinach (cook 25-30 min)

Pumpkin Chili

• Brown 1 lb. ground beef. Drain.
• Add 1 green pepper and 1 onion, chopped. Saute for 5 minutes.
• Add:1 small can of pumpkin, 2 cans diced tomatoes, 2 cans black beans, 1 can white kidney beans, 1 can red kidney beans (all of the above standard size 14-19 oz), 1 can 46 oz. of tomato juice (added to desired consistency), 2 TBSP pumpkin pie spice, 1 TBSP chili powder, 2 TBSP white sugar, 2 TBSP brown sugar, 1 tsp garlic salt.

1. Brown ground beef. Drain.
2. Add green pepper and onion, chopped. Saute for 5 minutes.
3. Add everything else. Add tomato juice to desired consistency.
4. Simmer 1 hour.

Butternut Squash Soup

Original Recipe from AllRecipes.com
(changes marked in green)

Ingredients
* 6 tablespoons chopped onion
* 6 cups peeled and cubed butternut squash (about one squash)
* 3 cups water
* 4 cubes chicken bouillon
* 1 teaspoon poultry seasoning
* 1/8 teaspoon ground cayenne pepper
* 1 (8 ounce) packages cream cheese

Directions
1a. Cut squash in half, remove goop, and bake cut-side down at 375 for 45 minutes.

OR

1b. Cut squash in half and microwave for 8-10 minutes.

OR

1c. Peel and cube the squash. (It's harder to peel uncooked.)

2. In a large saucepan, saute onions until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook until squash is tender (about 20 minutes if starting squash is raw).

3. Puree squash and cream cheese in a food processor in batches until smooth.

4. Put in fridge for later, or return to saucepan to heat for eating. Do not allow to boil.

Vegetarian Chili

From AllRecipes.com

Ingredients

• 1 tablespoon olive oil
• 1/2 medium onion, chopped
• 2 bay leaves
• 1 teaspoon ground cumin
• 2 tablespoons dried oregano
• 1 tablespoon salt
• 2 stalks celery, chopped
• 2 green bell peppers, chopped
• 2 jalapeno peppers, chopped
• 3 cloves garlic, chopped
• 2 (4 ounce) cans chopped green chile peppers, drained
• 24 oz turkey burger (one pack)
• 3 (28 ounce) cans whole peeled tomatoes, crushed
• 1/4 cup chili powder
• 1 tablespoon ground black pepper
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can garbanzo beans, drained
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn

Directions

1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
2. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.