Olive Garden Toscano Soup

(makes about 3 servings)

2-3/4 C. chicken broth
1/4 C. heavy cream
1 medium russet potato
2 C. chopped kale
1/2 lb. spicy Italian sausage
1/4 tsp. salt
1/4 tsp. crushed red pepper flakes
-Combine broth and cream in saucepan over medium heat.
-Slice unpeeled potato into 1/4" slices, quarter and add to soup.
-Add chopped kale.
-Grill sausage, cool, cut at an angle 1/2" thick and add to soup.
-Add spices & simmer 2 hours.  Stir occasionally.

Cauliflower Wild Rice Soup

 (Makes 6-8 servings/2 qts.)


1 med. onion, chopped
1 C. thinly sliced celery
1 C. sliced fresh mushrooms
1/2 C. butter
1/2 C. flour
1 qt. chicken broth
2 C. cooked wild rice
2 C. cauliflower florets, cooked
1 C. half & half (can substitute 4-1/2 tsp. melted butter plus enough whole milk to equal 1 cup; OR 1 C. evaporated milk)

In large saucepan, saute celery and mushrooms in butter until tender. Sprinkle with flour; stir to coat well. Gradually add chicken broth. Cook and stir until thickened. Stir in wild rice, cauliflower and cream until well blended. Cook gently until heated through; do not boil.