Chicken and Wild Rice Soup

1/2 cup butter
1 finely chopped onion
1/2 cup carrots sliced
3/4 cup all purpose flour
6.5 cups of chicken broth (can use 7 bouillon cubes plus 6.5 cups water)
2 cups cooked wild rice
1 pound boneless, skinless chicken breasts, cubed
1/2 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon mustard powder
1/2 teaspoon dried parsley
1/2 teaspoon black pepper
2 cups half and half (can use nonfat half and half)

Melt butter in a large saucepan over medium heat. Stir in the onion, chicken, and carrots and saute for 5 minutes. Then add flour and stir well. Transfer mixture to a large pot. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and simmer.

Next, add the rice, salt, curry powder, mustard powder, parsley, and ground black pepper. Allow to heat through and then pour in the half and half. Let simmer 1-1.5 hours. Be careful not to let the soup boil or it won't thicken properly- let simmer on low heat and stir occasionally.

Spicy Artichoke Sauce and Pasta

1 Tablespoon olive oil
6 garlic cloves
1/2 teaspoon crushed red pepper flakes
28oz can plum tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 pound linguine or angel hair pasta
6oz jar of artichoke hearts
1/4 cup fresh parsley
grated Parmesan cheese

Heat the oil in a large skillet over medium heat. Add the garlic and pepper. Stir in the tomatoes, basil, oregano, and salt. Bring to a boil. Reduce to a simmer and cook for 15 minutes, stirring often. Add the artichokes to the sauce, stir in the parsley, simmer for 5 minutes. Toss with cooked pasta.

Vegetable Beef Stew

1.5-2 lbs. beef stew meat, cut into chunks
1 Tablespoon vegetable oil
4 potatoes, peeled and chopped into chunks
2 cans petite diced tomatoes
1 large onion, diced
1 bag frozen veggies for soup
3 bay leaves, salt and pepper

Hat oil in large soup pan and stir fry beef for 3-5 minutes until browned. Add potatoes, tomatoes, onion, and enough water to fill pan half full, vegetables, bay leaves, salt and pepper to taste. Bring to a boil. Reduce heat and let simmer for at least 2 hours. Remove bay leaves before serving.