soupy soup soup

Since fall is almost in full swing, I decided to post my two favorite soup recipes! Enjoy!

Broccoli Cheese Soup
Start with 1 T. of butter and 1/3 c. chopped onion and simmer in a big pot for about 3 minutes.
Add:
3 c. water
3 cubes of chicken boullion
(or 3 cans of chicken broth in place of boullion and water)
bring to a boil
Add:
2 c. fine egg noodles or angel hair pasta (broken into small pieces)
cook 3-4 minutes
Add:
1 frozen package of broccoli or fresh
1/2 tsp. garlic (2 cloves)
cook 4-5 minutes
Add:
3 c. milk
2 c. American Cheese or Velveeta

Heat thoroughly. Salt and pepper to taste. This recipe leaves you with a large pot of soup! Yummy!

Wild Rice Soup
You will need:
3/4 c. wild rice
3 carrots, chopped and cooked
1/4 c. onion
1 pint half and half
4 c. chicken or vegetable broth
1/4 c. slivered almonds
1 can cream of celery soup
1/4 c. butter
fresh mushrooms, sliced (as many as desired)
1/4 c. white wine
1/2 lb. Velveeta
1/2 c. flour

Cook rice in 3 c. water. (Keep in mind that wild rice takes longer to cook than white rice.) Saute onion and mushrooms and set aside. Melt butter, add flour and stir till blended. Add broth slowly so it doesn't lump. Add rice and remaining ingredients. Bring to boil, let simmer. Also gives you a huge pot of soup! Yum!

Banana Bread

Happy Autumn!

I love to cook and I love food - both healthy and not so healthy! Yesterday, I made my favorite banana bread recipe and decided to post it on here for any bread-lovers out here in cyberspace!

You will need:
2 c. white flour
3/4 c. sugar
1/2 c. vegetable oil
1 tsp. baking soda
1/2 tsp. baking powder
2-3 mashed ripe bananas

Mix all ingredients in a large bowl. Preheat oven for 350 degrees. Grease your muffin or bread pan.
Muffins - bake at 350 for about 20 minutes. Yield: 1 dozen
Loaf - bake at 350 for about 45 minutes. Yield: 1 loaf

Enjoy!