HippieDog

Creamy Wild Rice Turkey Soup

We went over to my mom's last weekend to decorate her place for Christmas.

I loaded up the crock pot full of this yummy soup along with some Artisan bread.

Everyone gobbled it up----a very big hit :)

I think this soup gets even better the next day.

 

Creamy Wild Rice Turkey Soup

1/2 cup butter
1 medium onion, diced
2 celery stalks, diced
2 carrots, diced
2 cloves garlic, minced
1/2 cup flour
4 cups turkey stock or chicken broth
2 cups cooked wild rice
2 cups cooked turkey, cut in bite size pieces
1 cup corn, frozen
2 cups half and half cream
1 tsp. dried parsley flakes
2 bay leaves
1 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. ground black pepper
1 cup mushrooms, chopped
olive oil
mozarella cheese, shredded

In large soup pan, add butter, onions, celery and carrots. Cook until tender. Add garlic, stir for 1 minute. Add flour, stirring until bubbly. Gradually whisk in broth. Bring to a boil, stirring constantly.

Meanwhile, sautee mushrooms in olive oil until tender. Set aside.

Add sauteed mushroooms, cooked wild rice, cooked turkey, frozen corn, cream, parsley, bay leaves, dry mustard, salt and pepper. Bring to a boil, reduce heat and simmer for 20 minutes.

This recipe works great in the crock pot too. I just cooked it as shown above and transferred it to my crock pot. I used the low setting for 2 hours and then put it on warm until I was ready to serve my soup.

So glad I doubled the recipe! Freezes great :)

Great with  French Peasant Bread

Enjoy :)

Recipe Source: Adapted from Taste of Home Turkey Wild Rice Soup

French Peasant Bread

This bread is amazing.

I really couldn't get over how easy it was to make.

Delicious!

French Peasant Bread

2 cups warm water
1 TB yeast
2 tsp. salt
3 TB sugar
4 cups flour
olive oil
basil
oregano

In large mixing bowl, combine warm water, yeast, salt and sugar. Stir until everything is dissolved.

Stir in flour, mix until combined. Cover with towel and let rise for 1 hour or until doubled.

Divide dough and place on greased baking sheet. Sprinkle with basil and oregano.

Let dough rest for 15-20 minutes.

Bake 425 degrees for 10 minutes, then turn oven down to 375 degrees and bake an additional 15 to 20 minutes.

Recipe Source: Howdoesshe.com

The Holiday

Oh, how I LOVE decorating for the Holidays.

I've been keeping busy baking bread, making lots of soup, finishing Christmas orders and doing a little Christmas shopping.

I dearly love my paper planner and I'm a huge Doodler but I have to admit, I'm getting attached to my Cozi Family Calendar on my ipad and phone. It's really handy for groceries and holiday shopping. Loving it!

I have a soup and bread recipe to share with you this week :)

See you soon......

 

Pumpkin Cream Cheese Pie

This pie is dedicated to Aunt Ruth.

For years and years, Aunt Ruth would tell me about this pie she would make for the holidays and bring to her sisters each year.  She always wanted me to try it but for some reason I never got around to making it. She was so excited and would show me the magazine clipping, saying. "Shelly, doesn't this look good!!!!??" Aunt Ruth was always full of excitement and always happy about Everything. I sure do miss her.

Aunt Ruth was right, this pie is a dream. I know it's old school and it's been around forever. I'm so glad I'll be adding it to my Recipe Collection :)

Pumpkin Cream Cheese Pie

8 ounces cream cheese, softened
2 TB half and half
2 TB sugar
3 cups thawed Cool Whip
9 ounce ready made graham cracker crust
3 cups half and half or milk
1 large package instant vanilla pudding
16 ounce can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
whipped cream
milk chocolate candy bar

Combine cream cheese, 2 TB half and half and sugar. Whip until well combined. Fold in Cool Whip.

Spread in ready made large graham cracker crust.

In large bowl, combine pudding and 3 cups half and half. Mix until well blended.

Stir in pumpkin and spices. Mix until well combined. Spread on top of cream cheese mixture.

Refrigerate at least 3 hours. Top with whipped cream and candy bar curls, if desired.

Tip: To make candy bar swirls, using vegetable peeler, gently grate candy bar over pie.

Recipe Source: Aunt Ruth

 

 

I am Thankful

I am so Thankful.........

for my family and friends.

All of the cute printables you see here can be found on Pinterest.

I had so much FUN setting the table with these goodies. I am so "Thankful" for talented people!

Just darling printables :) Thank you!

On the Thanksgiving Menu:

Turkey
Herb Stuffing
Buttery Rolls
Cranberry Sauce
Sweet Potato Surprise
Mashed Potatoes and Gravy
Green Bean Casserole
Corn
Pink Salad
Pumpkin Pie
Pumpkin Cheesecake Pie
Pecan Pie
Coconut Cream Pie

Happy Thanksgiving!

Have a Beautiful Holiday Weekend :)
xo