Monthly Archives: January 2013

ELEGANT WILD RICE SOUP

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1 cup wild rice
3 cups water
6 tbs butter
1 tbs minced onion
1/2 cup flour
3 cups chicken broth
3/4 cup minced cooked ham
1/2 cup shredded carrots
3 tbs slivered almonds
1 cup half-and half

in a pot, bring the wild rice and water to a boil. reduce heat to low, cover, and simmer 45 minutes.

in a separate pot, melt the butter over medium heat, and sauté the onion until tender. blend in the flour until smooth, and gradually stir in the chicken broth. stirring constantly, bring the mixture to a boil. reduce heat to low, and mix in the cooked rice, ham, carrots, and almonds. continue to cook and stir about 5 minutes, until heated through. thoroughly blend the half-and-half into the soup just before serving.

6 servings

ROB’S BANGIN’ CHEESEBURGER SOUP

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1 lb ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
4 tbs butter, divided
3 cups chicken broth
4 cups peeled & diced potatoes
1/4 cup flour
16 oz velveeta cheese, cubed
1 1/2 cups milk
3/4 tsp salt
1/4-1/2 tsp pepper
1/4 cup sour cream

brown the ground beef in a 3 qt saucepan. drain and set aside.

in the same saucepan, melt 1 tbs butter and add onion, shredded carrots, and celery. sauté until tender.

add the broth, potatoes and ground beef and bring to a boil. reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.

in a small skillet, melt remaining 3 tbs butter and add the flour. cook and stir for 3-5 minutes or until bubbly. add to the soup and bring to a boil. cook and stir for 2 minutes. reduce heat to low.

stir in the cheese, milk, salt and pepper. cook and stir until the cheese melts. remove from heat and blend in sour cream.

8 servings