Chicken Wild Rice Soup

1.Ingredients

• 2 quarts chicken broth
• 1/2 pound fresh mushrooms, chopped
• 1 cup finely chopped celery
• 1 cup shredded carrots
• 1/2 cup finely chopped onion
• 1 teaspoon chicken bouillon granules
• 1 teaspoon dried parsley flakes
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1/2 cup dry white wine or additional chicken broth
• 3 cups cooked wild rice
• 2 cups cubed cooked chicken

2. Directions

1. In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.Yield: 14 servings (3-1/2 quarts).

 

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Cookson stew

1.Ingredients

1 pound ground pork sausage
1 (16 ounce) can pinto beans
1 (4 ounce) can sliced jalapeno peppers
1 (15 ounce) can kidney beans
1 (14.5 ounce) can yellow wax beans
1 (16 ounce) can baked beans with pork
1 (18 ounce) bottle barbeque sauce
1 (28 ounce) can peeled and diced tomatoes
1 (6 ounce) can tomato paste
1/2 cup brown sugar

2.Directions

1. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a large oven proof pot or Dutch oven, combine cooked sausage, pinto beans, peppers, kidney beans, wax beans, baked beans, barbeque sauce, chopped tomatoes, tomato paste and brown sugar. Note that all of the juice from the cans is added as well.
4. Bake in preheated oven for 60 minutes.

 

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Crabmeat and Corn Soup

1.Ingredients

1/4 cup butter, 1/4 cup all-purpose flour, 2 cups whole milk, 1 3/4 cups whole kernel corn, 1 cup chopped green onions, 1 pound fresh crab meat, 1/2 teaspoon ground white pepper, 1/2 teaspoon seasoning salt, 1 tablespoon soy sauce,1/4 cup chopped parsley

2.Directions

1. 
   In a heavy-bottomed pot, melt butter, add flour, and stir gently until blended; do not burn or let it darken. Add milk gradually, stirring all the while, then add half and half, stirring gently while blending. Add corn and green onions, and cook for a few minutes until tender.
2. 
   Add crabmeat, pepper, salt, and soy sauce and simmer until very hot and small bubbles form around the edge; do not let boil. Adjust seasonings to taste. Garnish with sprinkles of chopped fresh parsley when serving and serve hot.
3. 
   Variations: You may use 4 cobs of fresh corn instead of frozen or canned. Cut the kernels off the cob, scrape cob for juices, and then add to soup. Cook until corn is tender. Canned crabmeat or imitation crab may be used instead of fresh crabmeat. Use one 7 1/2-ounce can crabmeat (drained) and 8 ounces imitation crab (cut into small pieces). Combine the two and cook as noted above.

 

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