Creamy Mushroom Chicken&Wild Rice Soup Video 1
Creamy Mushroom Chicken&Wild Rice Soup
ingredients
2 tablespoons butter
1 pound mushrooms, sliced
1 tablespoon butter
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 to 4 cloves garlic, chopped
1 to 2 tablespoon of fresh parsley, chopped or 1 to 2 teaspoons of dried parsley
4 to 6 fresh thyme sprig or 1 teaspoon of dried thyme
4 to 7 little fresh rosemary leaves, minced or 1/2 teaspoon of dried rosemary
2 quarts chicken stock or veggie stock
1 cup wild rice blend
salt and pepper to taste
1 teaspoon of garlic powder
1 teaspoon of onion powder
2 to 3 cups chicken, cooked and diced or shredded
2 big handfuls of fresh spinach leaves
1 cup milk or cream
1 cup parmigiano reggiano (parmesan), grated
garnishes: extra chopped parsley
Melt the butter in the kettle, add the onions, carrots, celery and garlic and cook for 3 minutes.
Then add mushrooms and cook for 2 minutes.
Add the stock, chicken and bring to a boil, then add your rice, thyme ,rosemary, parsley, garlic powder and onion powder.
Then reduce the heat and simmer, covered, until the rice is tender, follow the directions for how long to cook your rice on the back of your package. The brand of rice I used said 45 minutes.
Then after rice is tender add you spinaches leaves, cream and parmesan cheese and cook until the cheese has melted, and everything is warmed up and spinach is wilted.
Also remember to remove your thyme sprigs if you used fresh before serving!
Serve up and bowl and garnish with a-little extra chopped parsley, and some pieces of toasty crusty warm bread.
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The Best Crab & Clam Dip with Better Than Bouillon
Recipe:
If there's one dip I can count on being the star of the show, it's this Crab & Clam Dip. As rich as it is creamy and smooth, this simply-made showstopper will have every dipper begging for the recipe!
The secret? A kick of Clam Better Than Bouillon to send the flavor out of this world. And it's so good, you'll eat the bowl it's served in.
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What to make first?! Check these out - EACH and EVERY one a HUGE winner with tons more!
Pot Roast:
Sausage & Shells:
Cream Of Mushroom Soup:
Beef Stroganoff:
French Onion Chicken:
Linguine with White Clam Sauce:
Pho:
Lobster Bisque:
Chicken Marsala:
Chili:
Gumbo:
Chicken Pot Pie:
Stuffing:
Turkey:
New England Clam Chowder:
Chicken Noodle Soup:
Mac & Cheese:
Creamy Lemon Chicken Pasta:
Minestrone Soup:
Dijon Dill Chicken:
Roasted Garlic Soup:
Chicken Royale:
French Onion Soup:
Straw & Hay Pasta:
Butternut Risotto:
Bouillabaisse/Cioppino:
Shrimp with Lobster Sauce:
This video is sponsored by Better Than Bouillon/Southeastern Mills and all opinions are honest and my own.
Mediterranean Stuffed Peppers | Chicken, Olives, Cheese | Banana Pepper | Light Meal |
I invented this dish by putting together ingredients that I thought would go well together. Please comment with a name for the dish. I will update the title with the best name.
An easy baked recipe for peppers stuffed with rice and cheese. If you have leftover rice, whip up this great starter for your meal. Vegetarians can leave the chicken out and follow the rest of this easy recipe. Let me know in comments how you liked this and what you want me to make next.
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Stuffed Bell Peppers Video 2
Thank you loyal subscribers. Special thanks Patreon Subscribers.
For the Simply Sara Facebook Community, visit:
For my Facebook Tupperware Group, visit Sara's Little Tupperware Nook:
My 24/7 Tupperware Consultant Page:
For my Facebook Paparazzi Group, visit Sara's Dazzling Doodads:
My 24/7 Paparazzi Consultant Page:
To support me on Patreon:
Mailing Address:
Sara Potter
P.O. Box 1146
Louisa, Kentucky 41230
Visit Cooking with Tovia for a taste of the world's cuisine.
Visit Rick's Youtube channel for some exciting classic and modern faire.
109 - Stuffed Shrooms Part Deux
Chicken Parmesan Stuffed Mushrooms...what can we say? These are a simple and delicious treat! They make a great main course with a side of your favorite pasta, or a tasty appetizer.
Be sure to check us out online on Facebook and Instagram (@marymacbakehouse), Twitter (@marymacpodcast), and on our website, marymacpodcast.com!
Slow Cooker Stuffed Pepper Soup
SLOW COOKER STUFFED PEPPER SOUP
--------------Click on SHOW MORE to see the FULL RECIPE--------------
Love stuffed peppers? Then try this soup ASAP!
RECIPE:
INGREDIENTS:
1 lb. ground beef - browned and crumbled on the stovetop and drained
1 red bell pepper - diced
1 green bell pepper - diced
1 sweet yellow onion - diced
2 garlic cloves - minced
30 oz. chicken broth (two-15-oz. cans) or about 4 cups
15 oz. can tomato sauce (not paste, make sure it's sauce)
14.5 oz. can fire-roasted diced tomatoes
1 tsp. oregano
1/2 tsp. dried basil
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup uncooked Minute Brand Rice WAIT TO ADD (Minute Rice is parboiled rice that is dried)
SLOW COOKER SIZE:
4-quart or larger
INSTRUCTIONS:
Add everything to the slow cooker EXCEPT THE RICE. Stir.
Place the lid on the slow cooker.
Cook on HIGH for 4 hours or LOW for 8 hours.
When the cooking time is done add the uncooked minute rice. Stir.
Replace the lid and cook on HIGH for 20 minutes more.
Stir and serve.
Serve topped with mozzarella cheese if desired.
PRINTABLE RECIPE AND NUTRITIONAL INFO:
FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475
#slowcooker #stuffedpeppersoup