CREAM OF WILD RICE SOUP

INGREDIENTS:

	1 large onion, chopped
	1 large carrot, shredded
	1 celery rib, chopped
	¼ cup butter or margarine
	½ cup flour
	8 cups chicken broth
	3 cups wild rice, cooked
	1 cup chicken breast, cooked
	¼ t salt
	¼ t pepper
	1 cup fat-free evaporated milk
	¼ cup chives

DIRECTIONS: Sauté onions, carrots, and celery in butter. Stir in flour until blended. Gradually add broth. Stir in rice, chicken, salt and pepper. Bring to a boil over medium heat. Cook and stir for two minutes until thickened. Stir in milk; cook 3-5 minutes longer. Garnish with chives.

TUSCAN TOMATO STEW

From Julie O'Donnell of Cape Charles

INGREDIENTS:

	1 large onion, chopped, or 3 leeks, cleaned and sliced
	3-4 garlic cloves
	Extra virgin olive oil
	28-oz. can plum tomatoes, coarsely chopped
	28-oz. can diced tomatoes with basil and herbs
	1 t smoked or sweet paprika
	2 t tumeric
	2 T cumin (more or less to taste)
	Ground black pepper to taste
	2 cans garbanzo beans, undrained
	Fresh spinach, handful
	Golden raisins, handful
	Freshly cracked pepper and salt, to taste

DIRECTIONS: In a large soup pot, sauté onions and garlic in olive oil. Add tomatoes, bring to a boil and simmer for 30 minutes. Add paprika, tumeric, cumin, ground pepper and garbanzo beans. If too thick, thin with vegetable or chicken broth as desired. I usually refrigerate overnight at this point and check seasonings the next day after bringing to a boil. Add a handful of fresh spinach to hot stew, then simmer for awhile. Just before serving, stir in a large handful of golden raisins, freshly cracked pepper and salt to taste.

EASY ESCAROLE SOUP

From Edie Blum of Lancaster

 INGREDIENTS:

	1 large leek, discard dark green parts, well rinsed and coarsely chopped
	3 cloves garlic, chopped
	2 T olive oil
	1 large head escarole, well-rinsed, large cut
	Salt and pepper to taste
	48 oz. Swanson’s chicken broth or chicken stock
	Freshly grated Parmesan cheese
	Leftover chicken shreds or 4-6 skinless chicken thighs, optional

DIRECTIONS: In soup pot, sauté leek and garlic over medium heat in olive oil until golden; be careful not to burn garlic. Cover with escarole leaves. Add chicken broth, reduce heat and simmer for about 45 minutes. Ladle into soup bowls, sprinkle with Parmesan cheese and serve with toasted bread. For main dish, add leftover chicken shreds, or add 4-6 skinless whole chicken thighs to pot with escarole; remove chicken and dice into pot before serving. Serves 6. Freezes well.

WHITE BEAN CHICKEN CHILI

From Kristi Brittle of Mataoca

INGREDIENTS:

	1 small onion, diced
	Olive oil or butter
	Crushed red pepper flakes, just a pinch or two
	1 rotisserie chicken
	1-2 packets McCormick White Bean Chicken Chili seasoning
	1 box chicken broth
	3 cans white cannellini beans
	1-2 cans Rotel tomatoes
	2-3 T fresh cilantro, chopped
	Juice of 1 lime
	Toppings: cheese, sour cream, tortilla chips, additional cilantro

DIRECTIONS: Sauté onion in oil or butter until tender; add in red pepper flakes. Pull the breast and thigh meat from the rotisserie chicken and add to onions; include skin if desired. Cook about 5 minutes, enough to incorporate flavors into chicken. Dissolve the seasoning packet(s) in chicken broth in either a slow cooker or large soup pot. Add beans, tomatoes and the chicken mixture. Heat in the slow cooker for 3-4 hours, or on stovetop, about 30 minutes, stirring occasionally to prevent sticking. Add additional broth (or water) as desired for consistency. Prior to serving, stir in chopped fresh cilantro and lime juice. The cilantro and lime juice give this the extra boost, so don’t skip these! Top as desired.

CHEESE POTATO SOUP

From Patricia Harbin of Louisa

INGREDIENTS:

	2 T Butter
	4 oz. ham, chopped
	1 cup onion, chopped
	1 cup carrot, chopped
	8 cups potatoes, peeled and chopped, about 3 lbs.
	4 cups chicken broth
	3 oz. cheddar cheese
	3 oz. Gruyere cheese (can substitue 3 more oz. of cheddar)
	½ cup milk

DIRECTIONS: Melt butter in a large saucepan over medium heat. Add ham, onion and carrot; sauté about 10 minutes. Cover and cook another 10 minutes. Add potatoes and broth; cover and simmer 20 minutes or until the potatoes are tender. Add cheese and heat until cheese melts. Add milk until desired consistency is reached.

BEEF BOURGUIGNON

From Amy Fanus of Stephenson

INGREDIENTS:

	1 lb. boneless beef chuck roast, cut into ¾-inch cubes
	1 T oil
	1½ cups onion, chopped
	2 cloves garlic, minced
	1½ c Pinot Noir or Burgundy wine
	1 c beef broth
	1 t dried thyme, crushed
	¾ t dried marjoram, crushed
	½ t salt
	¼ t black pepper
	2 bay leaves
	3 cups fresh mushrooms, sliced
	4 med carrots, cut in ¾-inch pieces
	1 cup pearl onions (I use peas instead of more onions)
	2 T flour
	2 T butter, softened
	2 slices bacon, crisp-cooked, drained and crumbled
	3 cups hot cooked noodles OR mashed potatoes

DIRECTIONS: In 4-qt. Dutch oven brown meat in oil, add chopped onion and garlic. Cook and stir until meat is brown and onion tender. Stir in wine, broth, thyme, marjoram, salt, pepper and bay leaves. Bring to a boil, reduce heat. Simmer, covered, for 45 minutes. Add mushrooms, carrots and pearl onions (or peas). Return to boiling; reduce heat. Cook, covered for 25 to 30 min more or until meat and vegetables are tender. Discard bay leaves. In a small bowl stir together flour and butter until smooth; stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in crumbled bacon. Serve with hot noodles or mashed potatoes.

HOT AND SOUR SOUP

From Anu Rathee of Culpeper

INGREDIENTS:

	4 cups water
	2 T chili sauce, or to taste
	1 T soy sauce
	2 T  vinegar
	2 T tomato sauce
	½ t sugar
	Salt to taste
	1 t black pepper, or to taste
	MSG, pinch
	2 T green bell pepper, chopped
	2 T spring onions, chopped
	2 T carrots, chopped
	¼ cup cabbage, chopped
	1½ T cornstarch
	½ cup water

DIRECTIONS: Mix 4 cups of water, chili sauce, soy sauce, vinegar, tomato sauce, sugar, salt, pepper and MSG and bring to boil. Add chopped vegetables. Cook for a minute on medium heat. Dissolve cornstarch in 1⁄2 cup water and add to the soup, stirring constantly until it becomes thick. Cook for a minute. Serve hot. Note: Hot and sour soup should be prepared just before consuming and should be served fresh.

TACO SOUP

From Phyllis Thompson of LaCrosse

INGREDIENTS:

	1 lb. ground beef
	1 pkg. taco seasoning
	1 pkg. ranch dressing mix
	1 large onion, chopped
	1 can Mexican tomatoes, diced or stewed
	1 can regular tomatoes, diced or stewed
	1 can pinto beans
	1 can chili beans
	1 can corn

DIRECTIONS: Brown hamburger and onion. Drain. Add taco and ranch dressing packets, stir. Add remaining ingredients; do not drain cans. Simmer 45 minutes to an hour.

HEARTY VEGETABLE SOUP

From Judith Smith of Elliston

INGREDIENTS:

	2 quarts water
	1 medium onion, diced
	2 stalks celery, diced
	1 cup lentils
	½ t Mrs. Dash
	2 t salt (or add more if desired)
	16-oz. bag of frozen mixed vegetables
	14.5-oz. can diced tomatoes

DIRECTIONS: Bring water to a boil in a Dutch oven. Add onion, celery, lentils, Mrs. Dash and salt; turn heat down to medium. Add potatoes; cook until tender. Add mixed vegetables. When vegetables are tender, add tomatoes. Cook about 15 minutes longer. 100 percent fat-free.