Minnesota Wild Rice Soup
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To make this a little easier, I just throw 4-6 chicken breasts in the slow cooker for 6 hours with 1/2 cup of chicken broth and then chop prior to adding to the soup. Also, instead of using precooked chicken broth, I use chicken bouillon and water. This is a fabulous soup that goes hand in hand with Fall and Winter. Serve with a light salad.
Tomato Basil Risotto Soup
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This soup if fantastic and reheats really well. You can't beat Grilled Cheese and Tomato Soup! It reminds me of my sorority days and of our little cook, Hazel. She was about 80 years old and probaly the same weight. She'd flip grilled cheese for nearly 100 girls, always with a smile on her face and a bit of advise. Makes me smile even after 30 years!
Artichoke Soup
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I was inspired to re-create this recipe after a recent trip to Mexico where this soup was on the menu. I watched with food envy as my daughter ate this and wished it were gluten free so I could also enjoy it. I came home and put it back together from how she described. Very flavorful and good for the soul!
Roasted Cauliflower Soup
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The flavor in this soup was so complex and really easy to make. This one requires a top of the line blender to get the smooth consistency but quick and simple.
Butternut Squash Sweet Potato Thyme Soup
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Some of our family is not big on hot peppers so for those that like it a bit spicy, as I do, just add Cayenne Pepper to individual servings. This soup is interesting because it's very rich and slightly sweet.
Sausage Lentil Soup
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This is a hearty winter soup that is a family favorite for us. It is very filling and good to take for lunch!
Chicken Corn Chowder
So, my newest, greatest find is an electric pressure cooker. It is CRAZY how you can make amazing dishes in such a short amount of time. This little electronic helps me - especially because I often find that it is 4 pm and I have no idea what I'm going to make for dinner. Now, it doesn't matter. In less than an hour, there can be anything from pot roast to barbecue chicken to pulled pork...and its super easy and awesome. I recently tried chicken corn chowder. I wanted to create my own version because I really do love chicken corn chowder but it always seems to rich and filling. This is a less caloric but full of flavor recipe - however, if you like the more decadent version, substitute cream for 1/2 and 1/2 and cut the chicken broth back to 4 cups.
3 Tablespoons Butter
1/3 cup Gluten Free Flour 1 Medium Yellow Onion, Chopped 2 Cans Creamed Corn 6 Cups Gluten Free Chicken Broth 3 Cups Shredded Chicken 1 Small Can Diced Green Chilis |
3 Cups Cubed Yukon Gold Potatoes
2 Cups 1/2 and 1/2 1/2 Teaspoon Chili Powder Tortilla Chips Shredded Cheese 5 Pieces Bacon, Cooked and Chopped 1/2 Cup Sherry |
Turn on pressure cooker and select the soup option level one BUT select the additional time button and increase from ten minutes to fifteen minutes. Add butter and melt. Add onion and heat for 3 minutes. Add flour and coat onion. Add Chicken Broth, Creamed Corn, Shredded Chicken, Green Chilis, potatoes, 1/2 and 1/2 and Chili Powder. Lock lid, ensure pressure is on closed and allow to cook. When the timer goes off, let the pressure release on it's own (approximately 10 minutes or so). Meanwhile, fry 5 strips back and remove from heat. Chop into pieces. Once you are able to unlock the lid add the bacon and the Sherry and stir. Serve over tortilla chips and top with shredded cheddar cheese. If you want a bit of a kick, top with shredded pepper jack cheese and jalapenos. Serves six AND great for left overs!