Chicken Wild Rice Soup

1/2 cup butter
1 onion, chopped
1/2 cup carrots, sliced
1/2 pound mushrooms, sliced
3/4 cup flour
6 cup chicken broth
2 cups cooked wild rice (I use a pre-cooked package of quinoa and wild rice)
1 pound cooked chicken, cubed
1/2 t salt
1/2 t mustard powder
1/2 t parsley
1/2 t black pepper
1 cup slivered almonds
2 cups half-and-half

Melt butter in large pot.  Saute onion and carrots for 5 minutes.  Add mushrooms and saute for 2 minutes more.  Add flour and stir well, coating vegetables.  Gradually pour in chicken broth, stirring constantly until all has been added.  Bring just to a boil, reduce heat to low and let simmer.  Next, add rice, chicken, salt, spices, and almonds.  Allow to heat through, then pour in half-and-half.  Let simmer 1-2 hours (do not boil).

Chili

1 pound ground beef
1 chopped onion
1/2 chopped green pepper
2 cloves garlic, minced
1 16 oz can petite diced tomatoes, NOT drained
1 16 oz can dark red kidney beans, drained
1 8 oz can tomato sauce (or more, if desired)
2-3 teaspoons chili powder
1/2 teaspoon dried basil, crushed
1/2 teaspoon salt
1/4 teaspoon pepper

Saute onion, green pepper and garlic and brown ground beef in a large saucepan.  Drain the fat.  Stir in the rest of the ingredients and bring to boil.  Then reduce heat, cover and simmer for 20 minutes.

Taco Soup

1/2 pound ground beef
8 oz can tomato sauce
1/2 cup chopped onion
1/2 envelope taco seasoning
16 oz can petite diced tomatoes
1/2 of a 16 oz can kidney beans, undrained
15 oz can of corn (optional)

Saute onion and brown ground beef, and drain.  Then add all other ingredients.  Cover and simmer 15 minutes.  Serve with cheese, sour cream and tortilla chips or Fritos on top.

Panera's Cream Cheese Potato Soup

4 cups chicken broth

4 cups peeled and cubed potatoes

1/4 cup minced onion

½ cup sliced carrots

½ cup chopped celery

1/2 teaspoon seasoning salt

1/4 teaspoon white pepper

1/4 teaspoon ground red pepper

1 (8 ounce) packages cream cheese, cut into chunks

Directions

Combine broth, potatoes, onion, and spices.

Boil on medium heat until potatoes are tender.

Smash a few of the potatoes to release their starch for thickening.

OR – put half the potatoes, some broth and cream cheese in blender.  Cool for a minute then puree and add back to pan. 

Reduce to low heat.

Add cream cheese.

Heat, stirring frequently, until cheese melts.