Monday, April 18, 2011

Two Recipes- Wild Rice Potato Soup and Linguine with Garlic Sauce

Potato Wild Rice Soup
Adapted from Taste of Home cookbook Simple & Delicious

1 package long grain and wild rice mix
2 cups diced potatoes (I used Yukon Gold)
½ cup diced onion
2 cups chicken broth
2 cups milk
1 can cream of mushroom soup
8 ounces Velveeta, cubed
½ pound bacon cooked and diced

In a large saucepan cook potatoes, onion, and rice mix in the chicken broth for as long as the instructions on the rice say and until the potatoes are tender.

Add milk, cream of mushroom soup, and Velveeta.  Stir until smooth.  Serve with bacon as a garnish.

I also added cooked corn to mine, but you don’t have to.

Linguine with Garlic Sauce
Adapted from Taste of Home cookbook Simple & Delicious


Small box of uncooked linguine
½ pound cooked bacon, diced
5 cups fresh baby spinach
½ cup chopped ion
1 tsp. minced garlic
1 1-4 cups milk
1 package of cream cheese, cubed
2 Tbsp. butter
½ tsp. salt
¼ tsp. ground nutmeg
¼ tsp pepper
1 small jar artichoke hearts (optional)

Cook linguine according to package directions. 

Meanwhile, heat 2 Tbsp. of olive oil in a small pan.  Sauté the spinach, onion, and garlic until tender.  About 2 minutes.  Add the milk, cream cheese, butter, salt, nutmeg, and pepper.  Stir until smooth.  Stir in the bacon and the artichoke hearts. 

Drain pasta and toss with sauce.