Soups
Better Than Olive Garden’s Zuppa Toscana Soup

1 lb. sausage (link or bulk)
¾ c. ch. onion
1 bacon strip, diced (or more)
2 garlic cloves, minced
2 c. water
1 can chicken broth
2 c. diced potatoes
2 c. ch. kale or spinach (or 1 pkg. frozen)
1/3 c. whipping cream

Bake links 300* 20-25 min. (or sauté bulk sausage)
Drain; set aside to cool.  In saucepan sauté onion and
bacon for 3 min. or until onion is tender.  Add garlic;
sauté for 1 min.  Add water, broth, and potatoes; bring
to boil.  Reduce heat; cover and simmer for 20 min. or
until potatoes are tender.  Cut link sausages in half
lengthwise, then into ¼ in. slices.  (Or add crumbled
cooked bulk sausage.)  Add to soup along with kale or
spinach and cream.  Heat through but do not boil.   
(Serves 8)

from Quick Cooking
Heavenly Chicken Soup

4 c. cooked chicken, diced
4 large potatoes, cooked in broth, chunked
2 cans chopped asparagus, drain one can
1 lrg jar Cheez Whiz
1 small jar Cheez Whiz (jalapeno or salsa style)
1 pint half & half

Combine all ingredients and heat through.
Yummy!!!

From my MIL Ouita!
Cheryl's French Onion Soup

4-5 onions, peeled and thinly sliced
2 Tbsp. butter or marg.
5 cans beef broth
2 tsp dried thyme leaves
1 Tbsp. flour

croutons and cheese for top

Cook onions in butter.  Add. flour and a
little broth to make a thin paste.  Add rest of
broth and thyme.  Simmer.  Top with
croutons and cheese.  Swiss is good, but also
try Muenster or Monterey Jack.

recipe from Cheryl Taylor
Mom's Sausage Soup

1 1/2 lb. Italian Sausage
1 med onion, chopped
1 med green pepper, chopped
1 garlic clove, minced
1 (28 oz) can diced tomatoes
2 c uncooked bowtie pasta
6 c water
1 Tbsp. sugar
1 Tbsp. Worcestershire sauce
2 cubes chicken bouillon
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. salt

In Dutch oven brown sausage.  Remove sausage
and drain most of drippings.  Saute onion,
pepper, and garlic in remaining drippings until
tender.  Add rest of ingredients.  Simmer, stirring
occasionally until pasta is tender.  Add more
water if it is too thick.

recipe from my mom Mary Ann
Aunt Jane's Potato Leek Soup

2 c water
2 med potatoes, peeled and diced
2 bacon strips
2 c milk
3/4 c instant potato flakes
1 pkg. Knorr potato leek soup mix

Bring potatoes to a boil in the 2 c water.  
Reduce heat and simmer until potatoes
are tender.  On low heat stir in milk,
potato flakes, bacon, and soup mix.  
Cook and stir until heated through.  
Garnish with grated cheddar cheese.

recipe from my aunt Jane Ward
Mom's Wild Rice Soup

3/4 c wild rice
water to cook rice
1 lb. bacon
1 lrg onion
8 oz fresh mushrooms, sliced
2 cans cream of potato soup, 1 pint
half & half
1 pint milk
1 lb American cheese, grated

Cook rice in water until tender.
Drain.  Meanwhile, cook and crumble
bacon.  Saute onion and mushrooms
in oil or bacon grease.  Add rice,
soup, half & half, milk, and cheese.  
Heat through but don't boil.  Add
more milk if needed.

recipe from my mom Mary Ann
Easy Cheese Soup

1 can chicken broth
1 can cream of celery coup
1 soup can of milk
1/2 - 1 c American cheese, grated.

Mix and stir over low heat until cheese
is melted and sou is heated through.

recipe from my aunt Jane Ward
Santa Fe Soup

2-3 lbs. ground beef , cooked and drained
2 cans Ranch Style beans
2 cans corn, undrained
1 can Rotel w green chilies
1 jar Cheez Whiz

Mix all ingredients and heat through.  
Serve over tortilla chips.

recipe from Eileen Roe
Oh! Oh! Oh! Shrimp Chowder

2 Tbsp butter or marg
1 med onion, chopped
2 cans cream of potato soup
3 1/2 c milk
1/4 tsp ground red pepper
1 1/2 lb. shrimp, peeled and deveined   
 (can use raw or cooked.  
1 c Jack cheese, grated

Saute onion in butter or marg.  Stir in
soup, milk, and pepper.  Bring to boil.  
Add shrimp, reduce heat and simmer
stirring constantly until shrimp turns
pink ( or until heated through is using
cooked shrimp.)  Stir in cheese until
melted.

recipe from my mom Mary Ann.  Not
sure where she got it.