Category: SOUPS & STEWS & CHILIS

8 + 4 tablespoons butter
8 tablespoons flour
1 cup milk
2 cups heavy whipping cream
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon white pepper
1 box sliced mushrooms
1/2 cup chopped celery
1 large onion, chopped
1 cup sliced carrots
2 cups chicken or ham stock*
1 cup chopped chicken or ham* (optional)

I’m going to have a houseful for Christmas and here in the North Woods there is always the possibility of enough snow to keep us all indoors so I’m starting to think menu for a crowd and how I can make it ahead to avoid my spending the entire time in the kitchen. While cleaning out the freezer and fridge today I had an idea and came up with the yummiest soup I can remember in a long time. So we’re calling it Everything but the Kitchen Sink Soup. I plan on making this (and many others) ahead of time and freezing them. I can then just put them in the crock pot and have a delicious meal without all the prep and mess.

4 cups frozen chicken broth (leftover from the last several chicken carcasses)
4 cups water
1 can Campbell’s tomato soup
1 tablespoon Classico tomato pesto
2 tablespoons beef flavor Better Than Bouillon
1 tablespoon minced garlic, Jar
1 bunch green onion, sliced
1 small onion chopped
1 large red pepper, seeded and cut into small slivers
1/2 bag baby carrots, halved
1 1/2 boxes mushrooms, sliced
1 bag frozen white shoepeg corn
2 tenderloin steaks, cut into small pieces
1 teaspoon sea salt
1 teaspoon white pepper
1/2 cup long grain rice
1/4 cup barley
1/4 cup wild rice
1/3 cup split peas

• Mix together the chicken broth, tomato soup, pesto, better than bouillon, salt, pepper and garlic into the slow cooker.
• Add veggies and meat as you prep them, stirring well in between.
• Cook on low 6 hours.
• Add the rices, barley and split peas.
• Cook on low 2 more hours or so.
• Serve with warm beer bread.