Rice Soup

1 cup calrose rice

10 cups water

2 eggs

3 pork bouillon cubes

3 potatoes cut in pieces

cilantro

green onions, chopped

lemon grass

Boil water in quart sized pan and add bouillon cubes then rice. Add eggs and potatoes. Add cilantro, green onions and lemon grass to top of the bowl.

Xiang Thao

Creamy Ham and Potato Soup

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
1/2 cup carrot, diced (optional)
1 cup diced cooked ham (buy a ham steak in the deli section)
3 1/4 chicken broth
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Note: I added some carrots that I had and Becky said she adds a can of corn too which would be good.

Directions:

1.Combine the potatoes, celery, onion, carrot, ham and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper.

2.In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk so that lumps don't form and until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3.Stir the milk mixture into the stockpot, and cook soup until heated through.

4. Top with cheddar cheese, chives, and bacon if desired. Serve immediately.

All Recipies

BAG O' CHILI

one snack-size bag of corn chips per person (Frito’s)
Canned or homemade chili, ½ cup per person
Grated cheddar cheese
Optional toppings: sour cream, salsa, shredded lettuce, chopped olives, tomatoes or onions

For each serving, open a bag of chips, then spoon some chili over them. Sprinkle on some cheese and other toppings as desired.

Erin Ropelato

OLIVE GARDEN ZUPPA TOSCANA

1 ½ cups spicy sausage links
2 medium potatoes, cut in half lengthwise and then cut into fourths
3/4 cup diced onions
6 slices bacon
1 ½ teaspoons minced garlic
2 cups kale leaves, cut in half, then sliced
2 tablespoons chicken base
1 quart water
1/3 cup heavy whipping cream

Preheat oven to 300 degrees. Place sausage links onto a sheet pan and bake for 25 minutes or until done. Cut half lengthwise, then cut at an angle into ½ inch slices. Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Add garlic to the onions and cook an additional 1 minute. Add chicken base, water and potatoes, simmer 15 minutes. Add crumbled bacon, sausage, kale and cream. Simmer 4 minutes and serve.

Erin Ropelato

CHEESY POTATO SOUP

4 cups diced potatoes
1 cup diced celery
1 cup grated carrots
½ cup diced onions

Boil for 10 minutes in 3 cups of water.

Cream Sauce
½ cup margarine
½ cup flour
1 quart milk
2 teaspoons salt
pepper to taste

Melt margarine in a large pan. Slowly add flour to margarine. Slowly add milk to the margarine mixture with a wire whisk to avoid clumping. Add additional seasonings. Add cream mixture to undrained vegetables. Add 1 pound grated cheddar cheese and 2 cups chopped cooked ham.
Erin Ropelato

Roasted Butternut Squash Soup

1 – medium sized butternut squash, peeled & cubed OR
4 – cups cubed butternut squash
2 – tablespoons vegetable oil
½ – teaspoon mixed Italian seasoning
¼ – teaspoon ground chipotle chili powder
1 – tablespoon unsalted butter
1 – tablespoon vegetable oil
1 – medium yellow onion, peeled and chopped
3 – garlic cloves, smashed
2 – ribs celery, chopped
2 – medium carrots, peeled and chopped
6 – cups chicken stock

Preheat the oven to Convection or Convection Roast 350°

Toss the squash with the oil and spices and spread onto a rimmed baking sheet roast in the oven for 25-30 minutes or until the edges of the squash begin to brown and the cubes are fork tender. Meanwhile, prepare the soup base.

Heat a medium sized deep saucepan over moderate heat, add the oil and butter and increase the heat to medium high, saute the onions for 3-4 minutes, stir in the garlic and cook for another 2 minutes. Add the celery and carrots and cook for another 5-6 minutes or until the vegetables begin to brown on the edges.

Add the chicken stock, bring to a boil and simmer for 30-40 minutes. Remove from the stove, stir in the roasted butternut squash and puree in the pan with an immersion blender.

A little cream or half & half can be stirred in if you prefer a creamy soup.

Chicken Tortellini Soup

Preparation

1/2 lb diced boneless skinless chicken breasts
1 Tbsp unsalted butter
3/4 cup carrots - diced
1/2 cup celery - diced
1 cup yellow onion - diced
4 cups chicken broth
2 Tbsp minced parsley
1-2 tsp fresh minced thyme
1 clove minced garlic
1/4 tsp white pepper
1/2 lb cooked tortellini (I buy a two pack from Costco)

Procedure

1. Put proper amount of water for boiling tortellini in proper sized stockpot. While bringing to boil continue with the following steps. After water boils, reduce heat and cover pot until needed (Please see step 7 below)
2. Melt butter in large casserole
3. Add carrots and saute about 3 min
4. Add diced chicken and cook for 5 min
5. Add celery and onions and cook for 5 min
6. Add chicken broth, parsley, thyme, garlic and white pepper and simmer the mixture for 10 min or until carrots and celery are soft.
7. While broth etc are simmering, add tortellini to the boiling water from step 1 and cook tortellini according to package directions.
8. When tortellini are done, add them to broth etc in casserole

Walt Disney World - Tony's Town Square Resturant

Taco Soup

1 lb. hamburger browned and drained
1 bottle of tomatoes
1 can of kidney beans
1 can corn
1 pkg. taco seasoning mix
1 8oz tomato sauce

Heat together and put the following in bowls ready to put on the soup.

grated cheese
sour cream
corn chips
tomatoes
avocados

Linda Wayment Cookbook from Erin