Chicken and Wild Rice Soup

Ingredients:

1/2 c. butter

1 finely chopped onion

1/2 - 1 c. corn

1/2 cup chopped celery

1/2 c. carrots, sliced

3/4 c. flour

6 1/2 c. chicken broth

2 c. cooked wild rice

1 pound boneless, skinless, chicken breasts, cubed

1/2 tsp. salt

1/2 tsp. curry powder

1/2 tsp. mustard powder

1/2 tsp. dried parsley

1/2 tsp. black pepper

1 c. slivered almonds

2 cups half-and-half (nonfat)

Directions:

Melt butter in a lards saucepan over medium heat. Stir in the onion, corn, chicken, and carrots and sauté for 5 minutes. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Transfer mixture to a large pot. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and let simmer. Add rice, seasonings, and almonds. Allow to heat through and then pour in the half and half. Let simmer 1- 1 1/2 hours. Be careful no to let soup come to a boil or it won't thicken properly. Stir occasionally.

Baked Potato Soup

Ingredients:
3 Tablespoons Butter
1 cup finely chopped onion
2 Tablespoons flour1(140z) can chicken broth
4 medium potatoes, peeled and cut
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried basil
1/2 teaspoon garlic salt
1 cup half and half

Garnish with:
Grated cheddar cheese
Sour cream
Crumbled Bacon
Chopped green onions

Directions:
Melt butter in a 2-quart sauce pan on medium heat. Add onion and saute for 2 minutes. Sprinkle flour over the onions and cook about 5 minutes, stirring often. Gradually add chicken broth. Add potatoes, salt, pepper, basil, and garlic salt. Bring to a boil, reduce heat to low and simmer 20 minutes or until potatoes are soft. Stir occasionally. Sir in half and half and heat through. Serve with Garnishes.

You can make all of the soup except the half and half in the morning. Put in your fridge and then when you are ready to serve in the evening put back on stove add your half and half and heat it up