Wild Rice & Mushroom Soup

Wild Rice & Mushroom Soup
You will be winking too, when you see how easy & taste how yummy this soup is.

1 box Uncle Ben’s long grain original wild rice.
1 can mushrooms drained weight 8 oz/ net weight 13.25 oz)
1 (12.5 oz) can white chicken
1 (64 oz) can chicken broth
1 (8 oz) package cream cheese
1 (12 0z) can evaporated milk
chopped onions

Boil the rice in chicken broth with chopped onions, until rice is soft.
Melt cream cheese with evaporated milk in microwave (use the blender if necessary to avoid lumps)
Add mushrooms, chicken, and cream cheese/milk to the rice & broth.


Turkey Vegetable Soup


12 c. (3 quarts) water
1 smoked turkey neck (You can get this in the meat section @ Shady Maple)
1 c. barley
1 lb. ground turkey
1/4 c. chopped celery, green pepper, onion
1 can (15 oz) diced tomatoes
1 bag of frozen vegetables (carrots, corn, peas, green beans)
chicken bullion (season to taste)
1/2 tsp. basil
2 tsp. Italian seasoning
Olive oil
salt & pepper

Soak the barley in warm water for 2 hours.
Cut the turkey neck in half or in thirds.
Place water, turkey neck and barley, basil, Italian seasoning and water in a pot over medium heat.( I usually let this cook for an hour so all the smoked flavor goes into the soup)
Brown the ground turkey in olive oil. Add to the soup.
Saute onion, green pepper and celery in olive oil. Add to the soup.
Add bag of vegetables to the soup.
Cook  soup until vegetables and barley are tender.
Add tomatoes.
Add chicken bullion & salt and pepper to taste.

Cheeseburger Soup



1/2 lb. ground beef
1/2 c. chopped onion
1 cup shredded carrots
1 tsp dried basil
1 tsp dried parsley
4 T butter
3 c. chicken broth
4 c. diced potatoes (peeled)
1/4 c. flour
8 oz. cheese (American, Velveeta or Cheddar)
1 1/2 c. milk
1 c. sour cream
salt & pepper

Brown meat. Saute onion, carrots, basil and parsley in 1 T butter.
Add broth, potatoes and beef and bring to a boil.
Simmer 10-12 min.
In a small skillet, melt butter and then add flour. Cook and stir until bubbly.
Add to the soup.
Bring to a boil for 2 minutes,
Reduce heat, add cheese, milk, salt and pepper.
Remove from heat and blend in sour cream.

Variation: Sometimes, instead of adding the flour and butter to thicken the soup, I just make a few more potatoes and then blend them until smooth, and add to the soup to make the broth thicker.