Wild Rice Soup

This soup is unbelievably delicious, Jackson had 3 bowls!


1/2 cup butter
2 carrots, finely chopped
2 celery stalks (or 1 large), finely chopped
2 cups diced potatoes
1 medium onion chopped
1/2 cup all-purpose flour (this is just a thickener, I bet a gf substitute would definitely work!)
4 cups of broth--I used vegetable, but the original recipe calls for chicken or turkey broth
2 cups COOKED wild rice
2 cups half-and-half cream
1.5 tsp dried parsley
1/2 tsp salt
1/4 tsp pepper

Cook 1/2 cup wild rice--takes about an hour mostly unattended

In dutch oven heat butter over medium-high heat. Add the carrots, celery, and onion; cook until tender. Stir in flour unteil blended; cook until bubbly. Gradually wisk in broth. Bring to a boil, stiring constantly; cook and stir 1-2 minutes until thickened. Stir in the remaining ingredients. Reduce heat; smmer for 20 minutes stirring occasionally.

Makes about 12; 1 cup servings. We had plenty for dinner and lunch the next day for the 3 of us.

Recipe adapted from Taste of Home magazine Dec 2012 edition. 

Steakhouse Mushrooms

These are seriously delicious! Justin and I ate the whole pound of mushrooms in about 5 minutes.  I would eat these every week, they are so good.

2-4 tablespoons butter
1 lb fresh mushrooms
1.5 tsp dried basil
1/2 tsp dried oregano
1/4-1/2 tsp seasoned salt
1/4 tsp garlic powder

Heat butter over medium-high heat in a large skillet. Add mushrooms, cook until tender. Stir in seasonings and reduce heat. Cover and cook for 3-5 minutes to allow flavors to blend.

Recpe adapted sligtly from Taste of Home magazine Dec 2012 edition. 

Tortellini & Spinach Soup

We just had this soup on Saturday night and not only was it delicious, but it literally took 15 minutes to prepare. We served it with crusty bread, yum!!


3.5 cups of vegetable broth (or 2 14 oz cans)
1 9 oz pkg  refrigerated cheese tortellini
1 can white kidney or cannellini beans, rinsed and drained
1 14 oz can Italian diced tomatoes, undrained
1/4 tsp salt
1/8 tsp pepper
3-4 cups fresh spinach
3 tbsp minced fresh basil (or about 1 tsp dried-I just eye balled it)
shredded parmesan or Asiago cheese for garnish

In large saucepan, bring broth to a boil. Add tortellini & reduce heat. Simmer, uncovered for 5 minutes. Stir in beans, tomatoes, salt and pepper, and return to a simmer. Cook 4-5 minutes or until tortellini are tender.

Stir in spinach and basil, cook until spinach wilts and serve topped with grated parmesan cheese.   

Recipe taken entirely from Taste of Home magazine December 2012 edition.