The next recipe for the weekend was Smoked Squash Soup.... but Paul likes wild rice so that was added to it. This was also a hit but wasn't gone (but I also made twice as much)! It will freeze well.
Smoked Squash Soup
3 oz smoked squash
1 quart chicken broth
1 medium size squash
4-5 peeled apples
3-4 cups cooked wild recipe
Smoke 1 squash in smoker. Split and bake 1 squash until done, approximately 375 degrees F oven for 45 minutes. Scoop from the skin, add to broth and wild rice. Mix, heat and enjoy or add spices of your choice. Suggested spices: pumpkin pie mix, nutmeg, cinnamon, cloves or curry and black pepper for a “hotter” flavor.
The weekend was a weekend for cooking and baking! All new recipes. Thanks for everyone who tried them out. :) We had a Packer - Viking gathering! (we were out numbered by viking fans!) Thank goodness the Packers won!
So what better to make on a Packer - Viking game than CHEESEburger Soup (with beer). The original recipe didn't call for beer but the soup thickened while cooking and beer cheese soup was another recipe I always wanted to try. The soup was a hit! It was gone by the end of the game.
Try and enjoy!
Beer Cheese Wild Rice Soup with beer!
Ingredients
1-2 lbs ground beef (browned)
1 container of Philadelphia Cooking Creme
10 slices of bacon (browned & crumbled - I used microwave bacon)
1 bag frozen hashbrowns
2 lb block of Velveeta Cheese
2-3 cups chicken broth stock
1 can beer
Instructions
1. Brown hamburger
2. Cook bacon until crisp then crumble
3. Melt velveeta cheese and add cooking cream, mix together.
4. Add chicken broth and beer to cheese, mix well
5. Mix hamburger, bacon and hashbrowns into cheese, broth, beer mixture.
6. Pour into crockpot.
7. Cook on high 4-5 hours.
8. Serve with fried onions and addtional crumbled bacon if desired.
Original recipe (without beer) can be found on this website. http://livinglifeofriley.com/category/my-life/cooking/ Thank you for sharing this!
