Wisconsin Cauliflower Soup

• 2 Tbsp. butter
• 1 medium onion, chopped
• 1/4 cup flour
• 1/2 tsp. salt
• 2 cups milk
• 3 1/2 cups water
• 5 chicken bouillon cubes
• 1 bag frozen cauliflower
• 1 cup sharp cheddar cheese, shredded
• 1 cup pepper-jack cheese, shredded *
• 1 tsp. Dijon mustard

In large saucepan, saute onion in butter until golden.  Whisk in flour and salt.  Slowly pour in milk and water. Add bouillon cubes and cauliflower and simmer for 15 minutes, until cauliflower is tender.  Transfer soup to a blender or food processor and blend until smooth.  Make sure to ventilate so steam can escape.  Return to pan or heated crock pot**.  Add cheeses and mustard and mix until melted and smooth.

* If you want the soup with a little less kick, you can do 1 1/2 cups sharp cheddar cheese, and 1/2 cup pepper-jack.  I made it the original way and my husband and I LOVED it, but the kids thought it was a little too spicy.

**This soup cools quickly, so to keep it at the right temperature, I like to pour mine into a pre-heated crock pot after I blend it.  Just keep it on low.  It's a good way to serve it for a party or just to keep it warm for dinner.

Baked Potato Soup

*My husband is not a fan of soup. But after eating this he surprisingly admitted that he loved it and he would like to have it more.

4 Tbsp. butter
1/4 cup chopped onion
1/4 cup flour
1 can chicken broth
1 can evaporated milk
3-4 medium potatoes, baked
3-4 green onion, chopped
4 slices of bacon, cooked until crispy
shredded cheddar cheese
Sour Cream

In saucepan, melt butter and add onion. Cook until tender. Add flour. On medium heat, gradually add chicken broth and milk. Take 1 potato and scoop out insides and mash. Add to soup. Heat until just boiling. Dice the other potatoes and add to soup. Heat through. Add salt and pepper to taste. Just before serving, add green onion and crumbled bacon to soup. Add cheese and sour cream on individual servings. Enjoy!

Chile

{Pics to come}

Wash about two cups beans (red, pinto, chile, or a combination). Put in large soup pot and cover with two quarts water and 1 tbsp. Salt. Bring to a boil, turn off stove and allow to soak overnight.
The next day, drain and rinse beans, cover again with two quarts water, bring to a boil, then turn down and allow to simmer about two hours.

Cook 1 pound of beef and 1 diced onion until meat is brown and onion is tender. Drain fat from meat and add to beans, then add the following ingredients:

1quart tomatoes
1can tomato juice (12 oz.)
3/4 cup ketchup
1 Tbsp. Chili powder
1/4 tsp. Garlic powder
1/2 tsp. Onion powder
1/2 tsp. Cumin (optional)
Salt and pepper to taste

Simmer altogether several hours until beans are nice and tender. You can adjust any of the seasonings to your taste.

Taco Soup

My Rating: 4 Stars

1 pound ground beef
1/4 cup onion, chopped (or 1 Tbsp. dried minced onion)
1 quart stewed tomatoes
1 can black beans
1 small can diced green chiles
1 package Taco Seasoning Mix - Regular
1 package corn chips

In a large pan, brown ground beef, then add the rest of the ingredients. Simmer about 20 minutes. Add grated cheese, olives, sour cream and tortilla chips if desired.

Wild Rice Soup

My Rating: 5 Stars

I'm not much of a soup person, but I love this soup! It is really tasty!

1 (6 oz.) package Wild Rice mix
5 cups water
1/2 package California Blend frozen veggies (broccoli, cauliflower, carrots)
2 tsp. dried minced onion
1 can cream of chicken soup
1 package cream cheese (cubed and softened)

In large saucepan, combine rice, contents of seasoning package, and water. Bring to a boil. Simmer 10 minutes, then add everything but cream cheese. Bring to a boil, then add cream cheese. Simmer about 10 more minutes.