Stone’s Soups

Crockpot Wild Rice Soup Looking for a way to devour your Thanksgiving turkey leftovers? Here’s a tasty little number to satisfy your turkey cravings in a soupy fashion. How else would you expect me to celebrate the holiday, but with none other than a crock-pot turkey & wild rice soup. Ingredients:  8 Cups – Chicken Broth ½ Yellow Onion – Diced 2 Carrots – Diced 3 Celery Stalks – Chopped 2 Garlic Cloves – Minced 2 Tablespoons – Better than Boullion 8 oz – Wild Rice 4 Tablespoons Butter ½ Cup Flour 2 Cups Half & Half 1 - 1½ Cups Dry White Wine (or more chicken broth) 1 Cup Turkey – Diced 1 Cups Ham – Diced (or you can use 2 cups turkey if you have loads of left overs) ¼ Cup Almond Slivers ¼ Cup Fresh Parsley Chopped Salt & Pepper to taste Directions:  Start by adding the wild rice with your veggies (carrots, onions, celery), garlic, better than boullion & 8 cups of chicken broth to your crock ...

PEANUT BUTTER SOUP Yeah it's super weird, just go with it.   Melt half a cup (8 tablespoons, or one stick) of butter over medium heat, then stir in 1 tablespoon of white flour and one-half teaspoon of onion powder. Add 1 cup of creamy peanut butter, stirring constantly, until the peanut butter melts into a smooth, even paste. Slowly mix in two 14-ounce cans of chicken broth, plus a tablespoon of salt and a teaspoon of black pepper. For a spicier dish, add an additional quarter teaspoon of cayenne pepper. Raise the heat until the mixture reaches a boil, then reduce it immediately to a simmer. Cook for 15 to 20 minutes, stirring constantly, then remove from heat and add 1 cup of cream or half-and-half before serving. Stone

I love an ooey gooey grilled cheese. Any cheese will do. Stuff that shiz with gouda or sharp cheddar or marble jack or mozzarella or havarti or muenster, it's all good in the hood. Hell, throw some goats cheese in there, let's get crazy. But my grilled cheese gets lonely sometimes and that's when I cook up an easy tomato soup on the side to dunk it in. Here's a delish recipe that will have you slurpin til the last drop! You say tomato, I say tomato! Stone INGREDIENTS: 2 (28-ounce) cans whole peeled plum tomatoes with basil 1 (15-ounce) can tomato sauce 1 1/2 cups vegetable broth 3 cloves garlic, minced 1 onion, diced 1 red bell pepper, diced 2 tablespoons tomato paste 1 1/2 teaspoons dried oregano 1 teaspoon sugar 1/2 teaspoon kosher salt 1/2 teaspoons freshly ground pepper 1/3 cup heavy cream 1/3 cup chopped fresh basil FOR THE PARMESAN CHEDDAR CROUTONS 4 cups (1-inch) French bread cubes 1 cup shredded extra-sharp cheddar cheese 1/4 cup fre...

I like my soup like I like my men; latin and spicy. This soup is perfect for a cold winter night when you need something to warm your loins. Let’s talk about the ingredients for this slow cooker chicken tortilla soup. We’ve got chicken breasts (throw ’em in whole!), onion, red bell pepper, corn, black beans, mild green chilies, chicken broth, tomatoes and spices. This soup is not needy, all you have to do is put everything in the slow cooker and walk away. When it’s time to eat, remove the chicken breasts from the soup and shred them, then return them to the pot. Ingredients 1/2   cup   white onion   diced 1/2   cup   red bell pepper   diced 1  cup   frozen corn 1   15 ounce can   black beans   rinsed and drained 1 1/4   lbs   boneless skinless chicken breasts 1   4 ounce can   mild green chilies 1   8 ounce can   tomato sauce 1   14.5 ounce can   diced tomatoes   do not d...

This recipe is sure to make you say "ay ay ay!" 1 pound shredded, cooked chicken 1 (15 ounce) can whole peeled tomatoes, mashed 1 (10 ounce) can enchilada sauce 1 medium onion, chopped 1 (4 ounce) can chopped green chile peppers 2 cloves garlic, minced 2 cups water 1 (14.5 ounce) can chicken broth 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon salt 1/4 teaspoon black pepper 1 bay leaf 1 (10 ounce) package frozen corn 1 tablespoon chopped cilantro Let the ingredients simmer for a couple hours before serving. Top it off with cheese and sour cream and you've got quite the dish!