I developed this recipe a few years ago and it’s been a popular side dish for our guests ever since.

1/2 cup wild rice, cooked
2 1/2 cups white rice, cooked
2 Tbsp. butter
1 large carrot, peeled and shredded
2 ribs celery, sliced
1 onion, coarsely chopped
8 oz chicken broth
1/8 tsp dried thyme
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 cup dried cranberries

Melt butter in large saucepan. Add celery and onion; saute until tender. Add shredded carrot, chicken broth, cranberries and seasonings. Simmer gently until cranberries are plump, about 10 minutes. Stir in cooked white rice and wild rice. Cook over low heat, stirring often, until thoroughly heated. Taste; adjust seasonings if needed.

This soup makes a quick and delicious lunch or dinner. Add crusty bread and a wedge of cheese; you’re good to go!

1 pkg turkey sausages, casings removed
1 Tbsp olive oil
1-2 cloves garlic, minced
1/2 cup chopped onion
2 (15 oz) cans Great Northern beans, drained and rinsed
1 (15 oz) can diced fire-roasted tomatoes
32 oz chicken broth
10 oz fresh baby spinach, coarsely chopped

Remove sausage from casings, breaking into small pieces. Cook sausage in olive oil; drain and crumble. Add onion and garlic to pan; saute until soft. Add turkey back into pan, then add beans, tomatoes, and broth. Cover pan and simmer until hot. Add spinach and heat until just wilted. Serve with Parmesan shavings and crushed red pepper for a little heat.

4 cups peeled potatoes, cubed
1 large green bell pepper, small diced
1 red bell pepper, small diced
1 1/4 cup chopped onion
7 cups frozen corn
1 (14 oz.) can creamed corn
6 slices bacon, cooked and crumbled (reserve fat)
32 oz. chicken broth
2 1/2 cups whole milk
2 1/2 Tbsp all-purpose flour
1/2 tsp salt, or to taste
1/2 tsp pepper, or to taste
2 Tbsp chopped fresh parsley
Shredded cheddar cheese for garnish

Cut potatoes into small, bite-size cubes. Dice peppers; chop onions. In large pot, saute onions and peppers in reserved bacon fat until soft. Add chicken broth and potatoes; bring to boil. Cover and reduce heat, cooking for about 10 minutes. Uncover, stir in corn and creamed corn; cook until potato is tender, stirring occasionally. Whisk flour into milk. Strain into soup, stirring constantly until slightly thickened. Add bacon; stir in parsley, salt and pepper to taste. Ladle into bowls; garnish with shredded cheese.