Creamy Mushroom and Chicken Soup

6 T butter

1 medium onion, chopped

3 T flour

2 tsp salt

1 tsp pepper

6 c chicken broth

1 lb mushrooms, sliced

¾ c sliced celery

¾ c chopped carrots

2 c quartered baby red potatoes

1 c chopped yellow squash

1 ½ c frozen corn kernels, thawed

2 tsp thyme

2 c light cream

¾ c grated Parmesan, plus more for garnish if desired

2 c chopped cooked chicken

In a large pot, melt the butter over medium heat. Add the onion and sauté until tender, about 6 minutes. Stir in the flour, salt, and pepper and mix until smooth. Add the broth, then turn up the heat to medium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, corn, and thyme. Put on low hear and simmer the soup, covered, until the vegetables are tender (about 30 minutes).

Add the cream, Parmesan, and chicken. Heat the soup for an additional ten minutes, but do not let it boil.

Pasta e Fagioli

2 tsp olive oil

2-3 turkey Italian sausage, casing removed

½ sweet yellow onion, diced

4 cloves of garlic, minced

1 28 oz can of whole tomatoes, blended

4 cups of chicken broth

2 15 oz cans of white beans, drained

1 tsp of dried basil

½ tsp of dried oregano

pinch of crushed red pepper

sea salt and fresh cracked pepper

1 cup of tube shaped pasta

1-2 cups of fresh baby spinach

2 T fresh parsley, chopped

Parmesan cheese

Heat olive oil in a large pot over medium heat. Add the diced onion and sauté. Add the sausage, and cook until done and well crumbled. Add the garlic and stir constantly for 60 seconds before adding the chicken broth. Pour the tomatoes and their juices into a large bowl, blend the tomatoes thoroughly, then pour into the pot. Add the drained beans and seasonings to the soup and simmer partly covered for 1-2 hours.

When you are ready to eat, turn the soup up to a slow boil, then add the pasta and cook per instructions. Taste the soup and re-season if needed. Once the pasta is cooked, add the fresh spinach and parsley. Serve with a bit of freshly grated Parmesan cheese on top.

Be careful not to add to much pasta because it will thicken up the soup too much.

Mexican Chicken Corn Chowder

1 ½ lbs boneless, skinless chicken breasts cut into bite size pieces (3 chicken breasts from Costco)

½ cup chopped onions

1-2 cloves minced garlic

3 T butter

2 chicken bouillon cubes

1 cup hot water

½ to 1 tsp ground cumin

2 cups half and half cream

2 cups shredded Monterrey Jack cheese

1 14¾oz cream style corn

1 4oz can diced green chilies, undrained

¼ tsp Tabasco sauce

1 medium tomato, chopped

fresh cilantro

Brown chicken, onion, and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to boil. Reduce heat, cover and simmer for 5 minutes. Add half and half, cheese, corn, chilies, and Tabasco sauce. Cook and stir over low heat until the cheese is melted. Stir in chopped tomato and cilantro.

Lentil Soup

2 c red lentils

1 c onion

celery, carrots, potatoes

4 c water

1 can tomatoes

1 t salt

½ t pepper

garlic clove, minced

1 chicken bouillon cube

¼ t thyme

bay leaf

2 T parsley

Cook lentils in water, then brown together onion, celery, carrots, potatoes, and garlic. Add tomatoes, salt, pepper, bouillon, thyme, bay leaf, parsley and simmer 1 hour, stirring every 10 minutes or so. May need to add more water if too thick.

Blueberry Pie Filling

1 T lemon juice

5 c blueberries

2 T flour

1 c sugar

2 T cornstarch

1 T butter (dot filling with butter once in crust)

Sprinkle lemon juice on berries. Mix flour, sugar, and cornstarch. Add to berries, toss lightly.

Glaze:

1 egg white

2 T white sugar

1 t brown sugar

Beat egg white with 1 T water. Brush top of the pie with egg white, then sprinkle with sugars. Bake at 425 for 10 minutes. Reduce heat to 350 and bake 45 minutes

Homemade Mac and Cheese

5 cups dry macaroni noodles

1/2 c butter
1/2 c flour
3 c milk
1/2 tsp salt
2 c grated cheddar

1 more cup of cheddar
1 large can diced tomatoes, drained
bacon bits

Cook pasta in large pot of water simmering for approximately 10 minutes, till done. Drain.

Prepare white sauce: melt butter, stir in flour, whisk in milk. Add salt. Whisk on medium heat, careful not to burn the bottom till thick. Turn off heat and stir in 2 c grated cheddar till melted.

Combine pasta and cheese sauce in casserole dish. Sprinkle more cheddar on top, then drained tomatoes and bacon.

Bake 350 x 20 minutes or till bubbly.

Brown Sugar Muffins

½ c butter

1 c brown sugar

1 egg

1 c milk

1 t vanilla

2 c flour

1 t baking soda

¼ t salt

Bake at 375 for 15 minutes.