Beef Pasta and Mushroom Soup

Prep Time:35 min

Start to Finish:35 min

Makes:6 servings

Ingredients

1 lb lean (at least 80%) ground beef

1 medium onion, chopped (1/2 cup)

6 cups hot water

1 box Hamburger Helper® beef pasta

1/2 teaspoon dried basil leaves, crushed

1/2 teaspoon salt

1/8 teaspoon pepper

2 medium cloves garlic, finely chopped

1 can (4 oz) Green Giant® mushroom pieces and stems, drained

2 tablespoons dry red wine, if desired

2 tablespoons chopped fresh parsley

Directions

1. In 4-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally,
until beef is brown; drain.

2. Stir in hot water, Sauce Mix, basil, salt, pepper and garlic. Heat to boiling, stirring constantly.

3. Reduce heat. Cover; simmer 10 minutes, stirring occasionally. Stir in uncooked Pasta, mushrooms and wine.
Cover; cook 10 minutes longer. Stir in parsley.

This recipe was given to me by my dad.   He took over all the cooking when my grandmother passed away 15 years ago.  She was a wonderful cook and this sounds like something that she would like.

Chicken and rice soup

Ingredients

1 lb of chicken breasts cooked and chopped

1 box uncle ben’s wild rice (23 herbs) regular not fast cook dump it all in pot, including the packet

2 cans chicken broth

1-2 can of water (I use the broth from cooking the chcken breasts)

1 small onion, chopped

1 can cream of celery soup

1/2 tsp tarragon

1/2 tsp black pepper

1 can mushrooms

Directions

Boil your Chicken for 30-40 minutes.
Mix all together and bring to a boil. Simmer for at least 45 mins to cook the rice,
I usually start mine on the stove in the pot I cooked the chicken in and then transfer to crockpot for
the rest of the day, low heat. If too thick add water or chicken broth. Very hearty.