Ingredients

• 2-3 chicken breasts, cooked and chopped
• 2 cans cream of potato soup
• 1 pint half and half
• 2 cups milk
• 1/2 teaspoon onion powder
• 1 can cooked wild rice
• 6-8 oz. Velveeta cheese, diced

Directions

Spray crock pot with cooking spray. Combine all ingredients and cook on high 4 hours or low 6-8 hours. Delicious and easy. Enjoy!

Ingredients

• 8 broiler-fryer chicken thighs, skinned, fat trimmed
• 8 cups water
• 2 cloves garlic, minced
• 2 teaspoons salt
• 2 bay leaves
• 1 cup chopped green pepper
• 1 cup chopped onion
• 2-16-ounce cans of black beans, drained and rinsed
• 2 tablespoons lime juice
• 1 ¼ teaspoons cumin
• 1 teaspoon sugar
• 1/2 teaspoon oregano
• 1/2 teaspoon hot pepper sauce
• ¼ cup sliced green onion
• Cooked rice

Directions

Place chicken in large saucepan or Dutch oven. Add water, garlic, salt and bay leaves. Cook over medium high heat until mixture boils. Cover, reduce heat to low and cook about 35 minutes or until chicken is fork tender. Remove chicken. Set aside. Chill broth until fat solidifies and can be skimmed from surface. Separate meat from bones; cut into bite-size pieces and set aside. To defatted broth in same pan, add green pepper and onion and cook over medium heat 10 minutes or until vegetables are crisp-tender. Add chicken, black beans lime juice, cumin, sugar and oregano. Cook over medium heat 10 minutes. Stir in hot pepper sauce. Place 2 tablespoons cooked rice in individual bowls; ladle soup over rice. Sprinkle with green onion. Makes 2 1/2 quarts.

Ingredients

• 2 tbsp vegetable oil
• 4 cups sliced mushrooms
• 1 onion, chopped
• 1 stalk of celery, chopped
• 5 cups chicken broth
• 1/4 cup uncooked rice
• 3 tbsp soy sauce
• salt and pepper to taste

Directions

Heat oil in dutch oven. Saute onions, celery, and mushrooms for about 10 minutes. Stir in chicken broth, rice, and soy sauce. Bring to a boil. Reduce heat and simmer 1 hour.

Remove 1/2 of the mushrooms, onion, rice and celery. Pour into food processor or blender and blend until smooth. Stir back into soup. Season with salt and pepper. Serve and enjoy!!

Delicious!!

Source: KNOE TV – Monroe, Louisiana

Ingredients

• 1/4 C. (1/2 stick) butter
• 1 1/2 lbs. russet potatoes, peeled, diced
• 1 1/2 lbs. cauliflower, trimmed, cut into florets
• 1 lb. carrots, peeled, sliced
• 1 large onion, chopped
• 4 C. (or more) canned vegetable broth
• 6, 1-inch-thick French bread slices
• 12 oz Mature Gouda cheese, sliced

Directions

Melt butter in heavy large Dutch oven over medium-high heat. Add potatoes, cauliflower, carrots and onion; sauté until onion is golden brown, about 7 minutes. Add 4 cups broth; bring to boil. Reduce heat; simmer until vegetables are tender, adding more broth if soup is too thick, about 30 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

Preheat broiler. Transfer soup to large broiler proof bowl or individual broiler proof soup bowls. Arrange bread slices atop soup. Place cheese slices over, covering bread completely. Broil 6 inches from heat source until cheese melts and is golden, watching closely to avoid burning, about 2 minutes.

Ingredients

• 2 cups beef broth
• 1/2 cup all-purpose flour
• 3/4 pound mushrooms, diced
• 1/2 cup chopped green onions
• 1/2 cup butter

Directions

In a medium saucepan over medium heat, combine broth, flour, mushrooms, green onions and butter. Cook, stirring constantly, until golden brown and thickened.