Dear Reader,
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Book club readers have been sharing their favorite soup recipes. Today Jane R., shares one of her family favorites, and she suggests the soup goes perfect with blueberry muffins, so I've included my favorite blueberry muffin recipe (below).
"Hi Suzanne, our family likes soups of all kinds. My husband and I were born and raised 'up north' and it wasn't until after our college graduations that we began to move south. Even though we've lived in Texas for nearly 40 years, soup is still one of our favorite meals--summer and winter.
One of the things I like best about making a pot of soup (besides the delicious leftovers and how it makes the kitchen smell so good!) is the fact that soup recipes are very forgiving. If you want to add more of something or even substitute an ingredient, it is usually a pretty safe thing to do and that holds true for both of these recipes as well. I hope you enjoy them as much as our family does!" – Jane R.
CHICKEN & WILD RICE SOUP
(6-8 servings)
Freezes well
1 box long grain and wild rice
2-3 large chicken breasts
1 medium onion, diced
8 oz fresh mushrooms, sliced
1/2 cup butter or margarine (or less)
6 Tbsp instant chicken bouillon
2 cups diced celery
Broccoli, chopped (one medium bunch or to taste)
2 cups diced carrots
Salt & pepper
Bring chicken to boil in 8 cups of water in a large pot. Cook until tender. Remove chicken and save water in pot.
Cut chicken into bite-sized pieces (or shred). Meanwhile, prepare the rice according to package directions and set aside.
Add bouillon cubes, carrots, celery, and broccoli to water and cook until crisp-tender (5 minutes at most).
Saute mushrooms and onion in butter and add to soup mixture.
Add chicken and prepared rice and heat thoroughly.
Serve with blueberry muffins or crusty bread.
SUZANNE'S FAVORITE BUTTERMILK BLUEBERRY MUFFINS
(makes12 muffins)
2 cups all purpose flour
1 T baking powder
Pinch of salt
1/2 heaping cup sugar
2 eggs
1 generous cup buttermilk
6 T butter, melted and cooled
1 tsp vanilla, overflowing
1 heaping cup blueberries (fresh or frozen is fine, and you can use any type of berries with the recipe)
Powdered sugar for dusting
Preheat the oven to 400 degrees. Put paper liners in a muffin tin. Sift together the flour, baking powder and salt in a bowl. Stir in the sugar.
Put eggs in a bowl and beat lightly, then beat in the buttermilk, melted butter and vanilla extract. (I just mix by hand.)
Make a well in the center of the dry ingredients, pour in the beaten liquid ingredients and add the berries. Stir until combined, DO NOT overmix. Fill tins with muffin batter.
Bake for 18-20 minutes, or until well risen, golden brown and firm to the touch. Let cool in the pan for 5 minutes. Put them on a wire rack to cool, or dust with powdered sugar, then eat them warm.
Thanks for reading with me. It's so good to read with friends.
Suzanne Beecher
Suzanne@DearReader.com
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