Saturday, October 23, 2010

Some Soup Recipes For Your Pumpkin Soup Bowls

Thanks to everyone who came to visit us last night at the Anderson Seed Ladies Night Out.  There were lots of fun things to do and look at, and thanks to Mark and Ronnette Anderson for being our hosts.  Through the rest of the month of Oct. we'll be making our famous Pumpkin Soup Bowls.  They're not made out of pumpkin, but shaped and colored like pumpkin.  Dang cute!  Here are two soup recipes that we sampled last night at the Ladies Night.  Both would work perfectly in a Great Harvest Pumpkin Soup Bowl.  Enjoy!

Zuppa Tuscana

1 lb. Italian sausage browned and drained
1 onion (cook with sausage)
2 clove garlic (cook with sausage)
6 c. water
6 bouillon cubes
2 Russet Potatoes sliced
2 c. shredded kale
pinch of red pepper flakes
1 c. cream

Bring all ingredients to a boil except for the cream.  Simmer until potatoes are tender.  Add cream and top with Parmesan Cheese.  It’s even better the second day.

Wild Rice Soup

1 package Long Grain and Wild Rice mix cooked according to directions.  I used Rice a Roni brand.

2 T. butter
1 onion chopped
1 package sliced mushrooms
1 c. carrots julienned or sliced
1 c. celery chopped
Saute these  ingredients together until soft.
1/4-1/2 lb of bacon crisped and chopped 
3 cans Cream of Potato Soup
1 qt. Milk or Half and Half
1/2 lb. Velveeta

Put everything in a crock pot and let cook for 1-2 hours.  If it gets too bubbly turn to low.  The cream will curdle.  Thin with more milk if you want it a little thinner.

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