Soups

Instructions

Layer the ingredients into the crock pot starting with the mushrooms. Add the rice, then the celery and carrots. Sprinkle in the dry soup mix and the sugar. Pour the water over the top of the ingredients and do not stir. Pour the can of beeth broth over the top of all the ingredients and do not stir.

Cover and cook on the low temperature setting for 7 hours. Uncover and stir in thawed peas. Recover and continue cooking on low for 15 minutes or until peas are tener.

Serving size 6. This soup can be placed in airtight containers and frozen for up to 6 months and still remain fresh.

**Note: On the "sounds good" list but untried.

Instructions

Bring to a boil. Cook until tender, not mushy; about 10 minutes. Melt 1 cup butter. Add 1 cup flour. Cook until thick, add 4 cups milk, thicken. Add to broccoli mix, cook until thick. Add 4 ounces Cheese Whiz.

Instructions

In a large saucepan, saute onion and mushrooms in butter until onion is tender. Add water, broth and rice mix with seasoning; bring to a boil. Reduce heat; simmer for 20-25 minutes or until rice is tender. Stir in turkey and cream; heat through. Sprinkle with parsley.

**Note: On the "sounds good" list but untried.

Instructions

Cook broccoli and onions in broth until tender. Make sauce by melting butter, add flour and seasonings. Slowly stir in milk and stir until mixture thickens. Add cheese. Add this to broth base. Serve piping hot!

**Note: This recipe can be made with mushrooms or cauliflower.

Instructions

In a large saucepan, brown beef; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes and carrots are tender. Add green beans. Cover and simmer 15 minutes longer or until the beans are tender.

To thicken (if desired): After the potatoes and carrots are tender, ladle 1 cup of hot broth into a bowl containing 4 tablespoons of flour and whisk until smooth. Add the slurry back to the soup; stir and simmer until green beans are tender and soup is slightly thickened.

Nutrition Facts
1 cup: 178 calories, 7g fat (3g saturated fat), 38mg cholesterol, 984mg sodium, 15g carbohydrate (5g sugars, 3g fiber), 13g protein.

Reviewers suggestions: use broth instead of bouillon, add minced garlic, add tomatoes with herbs, italian seasoning, red pepper flakes, Worcestershire sauce with hamburger, can of tomato soup, Ro-Tel diced tomatoes with green chilies, bay leaf. tomato juice for some of the water, peas.

Instructions

Boil chicken breasts. Cool and then shred the chicken. Retain broth. In a large pan add cream of chicken soup and can of chicken broth. Heat and stir until smooth.

Add black beans, ranch beans, tomatoes and chilis. Heat on medium heat until hot, about 10-15 minutes, stirring occasionally.

Add sour cream garnish, if desired. Goes great with quesadillas.

Instructions

Melt 1/2 cup butter in a large stock pot. Saute the onions and carrots for 5 minutes over medium to med-hi heat. Add wine and saute a few more minutes until onions are soft. Add broccoli florets, garlic powder, and thyme. Cover with chicken broth. Bring to a boil, then reduce heat, cover and simmer for 20 minutes. Set aside.

In another large pot, melt 3 tablespoons butter over medium heat. Add flour and stir until flour is lightly golden, about 2 minutes. Gradually whisk in 2 cups of milk. Stir until smooth. Add the cheese and stir until the cheese is melted.

Puree the broccoli mixture in a blender until smooth. If you like to have chunks, then don't puree the whole thing. Stir into cheese sauce. Heat over low heat until ready to serve. Tastes even better the next day.

Instructions

In a Dutch oven, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender.

In a large saucepan, melt butter; stir in flour. Cook and stir over medium heat for 2 minutes. Whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to vegetable mix with the ham; simmer 10 minutes or until heated through. Stir in cheese just until melted.

**Note: On the "sounds good" list but untried.

Instructions

Cook and drain hamburger. Cook frozen vegetables as directed. Add hamburger, Italian Tomato soup and Tomato Rice soup. Cook 20 minutes and serve.

Instructions

In a large skillet, cook sausage over medium-high heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Transfer to a 5 or 6 quart slow cooker.

Add onion and carrots to the same skillet; cook and stir until softened, 2-4 minutes. Stir in mushrooms and garlic; cook and stir until mushrooms are softened, 2-4 minutes. Transfer to slow cooker. Stir in broth, tomatoes and tomato sauce. Cook, covered, on low until vegetables are tender. 4-6 hours.

Skim fat from soup. Add lasagna; cook until tender, 1 hour longer. Stir in spinach. Remove insert; let stand 10 minutes. Divide mozzarella cheese among serving bowls; ladle soup over cheese. Sprinkle with Parmesan chhese and, if desired, basil.

**Note: On the "sounds good" list but untried.

Instructions

In a 5 quart slow cooker, combine the first 5 ingredients. Cover and cook on high for 4-5 hours or until heated through. Season with salt and pepper.

Prep Time: 10 minutes
Cook Time: 4 hours
Yield: 12 servings (3 quarts)

**Note: On the "sounds good" list but untried.