Recipe: Pumpkin & Wild Rice Soup

A reader calling herself "Moonchild" sends in this delicious-sounding autumn recipe.

2 cups cooked wild rice
2 tablespoons butter or margarine
1 cup chopped onion
4 cups chicken broth
1 can (16-ounces) pumpkin
1/8 teaspoon white pepper
1 cup heavy cream
Chives or parsley for garnish

Cook wild rice according to package directions. Melt butter in large
saucepan. Add onion and cook until light brown. Stir in broth and pumpkin.
Cook 10 to 15 minutes, stirring occasionally. Add wild rice and pepper; cook
10 minutes longer. Stir in cream; heat to boiling. Serve garnished with
chives or parsley.

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Recipe: Potato Soup

Autumn is soup weather, and reader Nelda G. was kind enough to share with us this hearty recipe for potato soup.

4 cups of potatoes cut into small chunks (about 4 large potatoes)
1/2 cup diced celery
1 cup diced onion
I diced carrot
4 slices of bacon, diced
smoked sausage cut in pieces (either kielbasa or bratwurst)
2 cups milk
1 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1/2 tsp oregano
minced parsley

Add vegetables to large pot. Add water to cover. Cook until tender, and mash.

Fry bacon. Add bacon and grease to pot. Add milk and stir until creamy consistency is reached. Add salt and spices and sausage. Cook slowly for another half-hour.

Nelda adds that the flavor improves if the soup is made earlier in the day and left to sit in the refrigerator before being reheated.

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