Soups

Clam Chowder

1 slice bacon, chopped

1/4 cup chopped onion

1 medium potato, peeled and diced

1/2 cup canned chicken broth

1 6-1/2 ounce can chopped clams and juice

1/2 teaspoon salt

Pepper and Thyme to taste

1 tablespoon butter

1 tablespoon flour

1/4 - 1/2 cup milk

1/4 - 1/2 cup light cream

Fry bacon until crisp. Add onion and cook until golden. Add diced potatoes and chicken broth. When potatoes are cooked, add clams, juice and seasonings. Make a thick cream sauce with the butter, flour and milk. (May decrease milk to keep sauce thick.) Combine sauce with potato mixture and cool. Just before serving, add cream (if desired) and heat to a simmer. Serves 2. (Note: we usually multiply this recipe by 4. If you want a thick soup, make a thick white sauce. You may omit the final addition of light cream.)

Tad’s Chili

1 large white onion, chopped

2-3/4 pounds of chuck, browned and drained

1 teaspoon seasoned salt

1 tablespoon chili powder

1 teaspoon cumin

1/4 teaspoon red pepper

1 teaspoon oregano

28 ounces whole tomatoes

15 ounce can of tomato sauce

4 ounces of green chiles

Plaza III Steak Soup

Melt 1 stick of margarine, stir in 1 cup of flour to paste, brown. Stir in 1/2 gallon of water. Saute 1 pound of ground beef, drain, add to the above. Cube, parboil and add 1 cup of each of the following: Onions, carrots, celery

Add:

2 cups of frozen vegetables,

1 can of tomatoes

1 tablespoon Accent

1 bottle of Wilson’s B/V

Bring to a boil, reduce heat and simmer until vegetables are tender. Top with cracked black pepper and serve.

Chicken Wild Rice Soup

4 chicken breasts

1/2 cup butter

1/2 cup chopped celery

4 cups chicken broth

1/2 teaspoon pepper

1 cup cream

1/2 cup wild rice

1 onion, finely chopped

3/4 cup flour

1/2 teaspoon salt

1/2 teaspoon poultry seasoning

Cook chicken breasts on low in crockpot until done. Cool, remove meat from bones.

Place wild rice and 4 cups of cold water in a saucepan and bring to a hard boil. Add 1 teaspoon salt. Reduce heat, cover tightly and boil gently for 30 minutes. Shut off heat, let stand for 25-35 minutes. Drain excess water. Yield: 2 cups of cooked rice. If you prefer, you may use canned wild rice.

Melt butter, saute onion and celery until soft. Add flour, stirring constantly to make a roux. Add broth slowly stirring until blended. Bring to a boil, reduce heat to a simmer, add remaining ingredients (except cream) and heat through. Just before serving, add cream and heat through.

Note: Ingredients can be adjusted to taste, more or less liquid or seasoning.