One would think that a hearty soup such as this would be more appropriate for fall or winter...and it is.  However, this is Northwestern Wisconsin and even though the calendar says May 20, the weather says mid-November for it is 43 degrees, windy, with an icy cold rain.

Here's the recipe:

1 pound boneless/skinless chicken thighs (if you cannot find them, use boneless/skinless chicken breasts) cut into bite sized pieces
2 - 3 tablespoons extra light virgin olive oil
1/2 pound bulk sweet Italian sausage
1 tablespoon Italian seasoning
salt & pepper to taste
1 cup wild rice (6-oz)
1 cup water
3 - 4 drops tabasco sauce
1 -2 cloves of garlic, minced
3 ribs of celery sliced
1 large white onion coarsely sliced (or two medium yellow onions)
2 cups coarsely shredded carrot
1 can chunky style portabella mushrooms undrained (or your choice of mushroom stems & pieces)
2 cans cream of chicken soup
1 can cream of mushroom soup
2 and 1/2 cans chicken stock

In a heavy, at least 4-quart soup kettle, brown the chicken and sausage in two tablespoons olive oil over medium heat..  Salt & pepper sparingly for the sausage has its own spices....add the Italian seasoning.  When browned, remove with slotted spoon and drain on paper towels.

If needed add another tablespoon or so of olive oil to the pot.  Add the carrots, celery, undrained mushrooms and onion and cook until wilted.  Return drained chicken & sausage to pot, add the wild rice and water, Tabasco.  Stir in the three cans of soup and using those cans, add 2 1/2 cans of chicken stock.  Stir to blend.

Bring to a boil over medium heat.  Reduce heat to medium low and simmer soup for at least one hour...or until the wild rice grains are beginning to break open.  Continue to cook and low for one more hour.

​Adjust seasoning if desired.  Enjoy...for it makes 8 - 10 servings.

If you like carrot cake, you will love this cake.  In fact this cake could also work as a coffee cake to accompany either a brunch or a breakfast.  Here is the recipe:

1 can (20-oz) crushed pineapple, undrained
1 package (about 21-oz) carrot cake mix.  (I used Duncan Hines Classic Carrot Cake)
1/2 cup (1 stick) butter cut into thin slices
1/4 to 1/2 cup caramel topping at room temp or warmed so that it easily pours

1.  Preheat oven to 350 (F).  Grease/butter 9 x 13-inch baking pan.
2.  Spread pineapple in prepared pan.  Top with cake mix, spreading evenly.  Top with butter in single layer covering cake mix as much as possible.  Sprinkle with granola; drizzle with caramel topping.
3.  Bake 50 to 55 minutes or until toothpick inserted into center of cake comes out clean.  Cool at least 1/2 hour before serving.  Serve with whipped cream.

​Makes 12 to 16 servings...

1 can (21-oz.) apple pie filling
1 can (14-oz.) whole berry cranberry sauce
1 package (about 15-oz.) yellow cake mix
1/2 cup (1 stick) butter cut into thin slices
1 2.5-oz package of chopped walnuts
1 tablespoon of house cinnamon sugar mix*

1.  Preheat the oven to 350 (F).  Grease a 9 x 13 inch baking pan (Crisco, butter, non-stick cooking spray...your choice).
2.  Combine the apple pie filling and the cranberry sauce gently until just mixed together.
3.  Spread apple/cranberry filling in prepared pan.  Top with cake mix...spreading evenly.  Top with butter in single layer, covering cake mix as much as possible.
4.  Sprinkle with walnuts.
5.  Dust with house cinnamon sugar mix*
6.  Bake at 350 (F) 50 to 55 minutes or until toothpick inserted into center of cake comes out clean.  Cool at least 15 minutes before serving.  Top each serving with a generous dollop of cinnamon whipped cream.

Makes 12 - 16 servings

*House cinnamon sugar mixture is about 3 tablespoons of sugar with about 1/4 to 1/2 teaspoon cinnamon...I go by color (light beige) rather than exact measurements.  Store in cupboard in a tight container.

This recipe can be found in a cookbook called "Fix-It and Forget-It".

Interestingly enough, the recipe is in the soup section of the cookbook and it is anything but soup.  Don't let this deter you for it is delicious.  Next time around, though, I am adding two soup cans of beef stock for I like my stews more on the "soupy" side.

Here is this very delicious and easy recipe:

2 pounds stewing meat, cubed
2 - 3 carrots sliced
1 large onion chopped
4 - 5 young red potatoes or Yukon Gold potatoes, quartered
3 ribs of celery, sliced
10 3/4 - oz can tomato soup
1 soup can beef stock (use two)
1 tsp salt
generous dash of pepper
2 tablespoons of red wine vinegar

Combine all ingredients in slow cooker.
Cover, cook on low 10 - 12 hours

Await perfection.  Make 5 - 6 servings.