Recipes from Souper Cook-off

Carol Ruecker's Pheasant Wild Rice Soup

4 cups chicken broth (I used 2 cups of the water I cooked the pheasant in and 2 cups chicken broth
2 cups water
2 cups cooked and shredded pheasant or chicken (I used more than 2 cups)
1 box 4.5 oz. Uncle Ben's Long Grain & Wild Rice
Salt/pepper
1/2cup flour
1 cup half & half (I used 2 cans cream of chicken soup)
Chopped onion
Cut carrots (I used 1 can of sliced carrots)
1 can sliced mushrooms

In large pot, medium heat, combine broth, water, pheasant/chicken, and chopped onion
Bring just to a boil.  Add carrots and rice BUT NOT the seasoning packet.  Cover and remove from heat.

In bowl, combine salt/pepper and flour.  In saucepan melt butter and stir in seasoning packet till bubbly and turn down heat.

Stir in flour mixture slowly.  Whisk in half & half (or cream of chicken soup). Cook until thickened.

Stir the cream mix into broth & rice.  Cook over medium heat at least 20 minutes.it is a very hearty soup and not as involved as it looks.  Freezes well.

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Dale Shepherd's Cheese Soup

2 Qt. Water
4 cubes chicken bullion
2 cups diced potatoes
1 cup chopped celery

Boil for 20 minutes. 

          Cook one pkg. California Blend Vegetables and add to above.

Add 2 cans Cream of Chicken Soup and 1 lb. velveeta. 

           Heat until cheese is melted.

2 Samuel 17:29Modern English Version (MEV)

29 honey, curds, sheep, and cheese from the livestock for David and the people who were with him to eat and use. For they said, “The people are hungry, exhausted, and thirsting in the wilderness.”