Turkey  Rice  Soup

 

 

 

 

INGREDIENTS:

1/2 cup sliced fresh mushrooms

1/2 cup chopped onion

2 teaspoons vegetable oil

2 cans (14 1/2 ounces each) chicken broth

2 cups water

1 package (6 ounces) long grain and wild rice mix

2 1/2 cups cubed cooked turkey

2 cups frozen mixed vegetables

 

 


DIRECTIONS:

 

In a large saucepan, saute mushrooms and onion in oil for 3 minutes.

 

Stir in the broth and water.

Bring to a boil.

 

Stir in rice mix.

Reduce heat; cover and simmer for 20 minutes.

 

Stir in turkey and vegetables; cook 5 minutes longer or until rice and vegetables are tender.

 

 

Serves 6

 

 

 

 

 

Curried  Chicken  Rice  Soup

 

 

 

 

INGREDIENTS:

2 large carrots, diced

2 celery ribs, diced

1 small onion, chopped

3/4 cup butter

3/4 cup all-purpose flour

1 teaspoon seasoned salt

1 teaspoon curry powder

3 cans (12 ounces each) evaporated milk

4 cups chicken broth

2 to 3 cups cubed cooked chicken

2 cups cooked long grain rice

 

 


DIRECTIONS:

 

In a large saucepan, saute carrots, celery and onion in butter for 2 minutes.

 

Stir in flour, seasoned salt and curry until smooth.

 

Gradually add milk.

Bring to a boil; cook and stir for 2 minutes or until thickened.

Gradually add broth.

 

Stir in chicken and rice.

Return to a boil.

Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender.

 

 

Serves 12

 

 

 

 

 

Shrimp  Chowder

 

 

 

 

INGREDIENTS:

1/2 cup chopped onion

2 teaspoons butter

2 cans (12 ounces each) evaporated milk

2 cans (10 3/4 ounces each) condensed cream of potato soup, undiluted

2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted

1 can (11 ounces) white corn, drained

1 teaspoon Creole seasoning

1/2 teaspoon garlic powder

2 pounds cooked small shrimp, peeled and deveined

1 package (3 ounces) cream cheese, cubed

 

 


DIRECTIONS:
 

In a small skillet, saute onion in butter until tender.

 

IN A DUTCH OVEN

 

In a 5 quart slow cooker, combine the onion mixture, milk, soups, corn,

Creole seasoning and garlic powder.

 

Cover and cook on low for 3 hours.

 

Stir in shrimp and cream cheese.

Cook 30 minutes longer or until shrimp are heated through and cheese is melted.

Stir to blend.

 

 

Serves 12

 

 

 

 

 

Cream  of  Mushroom  Soup

 

 

 

 

INGREDIENTS:

1/4 cup chopped onion

2 tablespoons butter

3 cups sliced fresh mushrooms

6 tablespoons all-purpose flour

2 cans (14 1/2 ounces each) chicken broth

1 cup half-and-half cream

1/2 teaspoon salt

1/8 teaspoon pepper

 

 


DIRECTIONS:

 

In a large saucepan, saute onion in butter until tender.

 

Add mushrooms and saute until tender.

 

Combine flour and broth until smooth; stir into the mushroom mixture.

Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat.

Stir in the cream, salt and pepper.

Simmer, uncovered, for 15 minutes, stirring often.

 

 

Serves 4 - 6

 

 

 

 

              

    

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