Cool & Crisp

This is my favorite time of year. The weather is cool and the air is crisp. This is something we in MS long for...no humidity. I also love the food that is more frequently cooked during the fall months. Last night, I cooked a wonderful Chicken & Wild Rice Soup. I'm not sure where my mom got the recipe, but it is a family favorite and now a Parker favorite.

Alex is working eight hour days now, and who knows when his schedule will change. However, I do like him getting home at about 3p.m. everyday. It gives us daylight to work in the yard or to play outdoors with Parker.

Today I finished a necklace that is different from my others. I wasn't sure if the beads I selected would work together, but I think it just might. Alex says it is his favorite.

Here is the recipe for the soup in case you want to give it a try....I realized after I had started that I did not have any chicken broth...thank goodness for bouillon cubes! It turned out GREAT!

Chicken & Wild Rice Soup

1 pkg. Uncle Ben's Long Grain Wild Rice
2 cups boiling water
2 cans boned chicken or 2 cups chopped cooked chicken
1 can mixed vegetables (drained)
2 cans chicken broth ( or 3 1/2 cups) ---I used 4 buoillon cubes & 3 1/2 water
1 tall can evaporated milk (Pet or other)
2 T dehydrated onions or 1 whole sauteed onion
1/4 cup flour mixed until smooth in 1/2 cup cold water
1/2 stick butter or margarine
1 T minced garlic
1 can sliced mushrooms

Mix Uncle Ben's Rice & Seasonings into water that is boiling in a large pot. Stir well. Add chicken broth, cover, reduce to simmer and cook 20 minutes. Stir in all other ingredients adding the flour/cold water mixture slowly while stirring. Simmer 15-20 more minutes until rice is tender and flour mix thickens soup. Serve hot; is great with pimenot cheese or grilled cheese sandwiches.