Thursday, September 27, 2012

Two Soups Thursday

What can be less inexpensive than soup? Not many things, since soup is one-half water!  

Split Pea Soup 


4 cups water
3 carrots, peeled and thinly sliced
1 (16 ounce) bag dried green split peas
3 stalks celery, sliced
1 cup low-sodium chicken broth
3 slices Candadian bacon, diced
1 teaspoon salt

Preparation: Mix all the ingredients in a slow cooker. Cover and cook on high until vegetables and peas are tender, about 5 hours. At the very end, add one cup of milk or cream and stir, reheat.

Minnesota Wild Rice Soup 

Boil one small box of wild rice which takes about 45 minutes to cook and then drain it. (Save the rice because you will add to soup when you add the water.)
In a soup kettle melt one stick of margarine. Into the melted marg. put 1 clove garlic, chopped 3 TB onions, minced 3 stalks of celery, cut small 3 large carrots, cut small Cook (but don't brown) on very low about 10 minutes.
Then add one cup of flour. Stir and cook about two minutes on low, but don't burn.

Add three quarts of water, ten chicken boullion cubes, the wild rice that has been cooked and drained earlier, and two cups of cooked turkey or chicken, diced small.

Stir well and pour into slow cooker Simmer on low for at least 6-8 hours.

When you are ready to serve add 2 cups milk or 1 cup cream and then allow the soup to heat up again.

Serve with a few silvered almonds on top for a great texture contrast.

From my cookbook, Creative Slow-Cooker Meals: Use Two Slow Cookers for Tasty and Easy Dinners by Cheryl Moeller

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