Baby Portobello Mushroom Soup (printable version)

Simple to make, but oh so very rich & soothing on a cold winter's day.  Baby Portobello mushrooms give this soup a nice, hearty taste that your kids will even like.  Do this in 1 pot to make life simpler.

2 cups Baby Portobello mushrooms, chopped, some left sliced
1 stalk celery, chopped (optional)
1 cup chopped, onion
1/2 stick + 2 tablespoon butter or margarine
6 tablespoons all purpose flour
5 cups chicken or beef broth (beef makes a heartier soup)
1 cup milk
sour cream and / or chives for garnish (optional)
Salt & Pepper to taste

In a large skillet or 2 quart pot, sauté all of the mushrooms, onions, and celery in butter or margarine until soft & golden brown. When done, remove from heat and add 6 tablespoons of flour to thicken before adding the chicken broth.  Combine quickly then add the broth.  Bring to a boil, then add the milk, stirring continually.  Add salt & pepper to taste.  Soup should be velvety smooth & creamy.  Let cool slightly before serving. 

Garnish with a dollop of sour cream & a sprinkling of chives.  Great with a sour dough or crusty bread.

Jennie's Chili  (printable version)
This is our family's favorite chili recipe.  It's from a friend & mom who unfortunately passed away at a very young age.  We always think of her when we make it.  Jennie was originally from Oklahoma, I think so you're going to like this.  It's best served with the accompanying corn bread recipe.

1 large onion, chopped
2 lbs. lean ground beef
4 tablespoon chili powder
1/2 teaspoon cumin
2 - 4 teaspoon crushed red pepper flakes
2 - 8 oz. cans tomato sauce
2 cans chili beans (red kidney beans will do fine)
Grated cheddar cheese for garnish

Put 1 inch of water in the  bottom of a 4 qt pot.  Add onion & pinch off beef in chunks.  Add seasonings and bring to boil, then turn down to let simmer for 90 minutes.  Add tomato sauce & beans.  Allow to simmer 30 minutes longer. Salt & pepper to taste.  Serve hot.

Corn Bread
This corn bread is never dry!  Plus it's very easy to make.

2 packages Jiffy corn bread mix
1 can of creamed corn
2 eggs
1 cup sour cream
1/4 cup of vegetable oil

Preheat oven to 400° F. Mix all ingredients in a bowl.  Pour into a buttered 9" x 13" baking dish & bake for 20 minutes.  OR use 2 loaf pans & bake at same temperature for 45 minutes.  Serve warm.