Soups

Corn Soup

8 ears of corn, raw or partly cooked (I'm going to try it with frozen whole kernel corn and see how that works, will let you know)

3 T. butter

salt and pepper to taste

3 C. water

1 C. milk

4 pieces of bacon, cooked and chopped

• Slice the kernels off the cob.
• In a blender puree corn kernels with 1 1 cups water.
• Place pureed corn into a sauce pan.
• Add remaining water, butter and milk
• Cook for about 8-10 minutes or until completely heated through.
• Serve with bacon pieces.

Lynn's Kitchen Adventures, July 2010

If you're not a fan of Lynn's Kitchen Adventures, you should be. She has some great easy recipes and best of all they're free, just like my blog!

Chicken and Tortellini Soup

2 ½ C. water

1 can cream of chicken soup

1 medium carrot, chopped (½)

1 small onion, chopped (1/3 C.)

1 tsp. dried Italian Seasoning, crushed

1/8 tsp. butter

In a large saucepan, stir together all of the above. Heat to boiling. Reduce heat and simmer for 20 minutes.

Then add:

2 C. packaged cheese tortellini (refrigerated section)

1 C. fresh or frozen chopped broccoli (petite or small florets)

1 ½ C. chopped cook chicken (about 2 breasts)

Stir in tortellini and broccoli. Cover and simmer 15 minutes or until tender. Stir in chicken and fresh snipped parsley.

Serves: 4

From the Blog “Holiday Tasting Party Recipes” by Marcia Browder (my sister-in-law), November 2009