Mushroom Risotto

2 cups Arborio rice
1 cup white wine
4 cups vegetable broh
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (10 3/4 oz) condensed golden mushroom soup
1 tsp bottled minced garlic
6 oz mushrooms, sliced
1 tsp salt
1/4 tsp pepper
1/2 tsp dried thyme
1/2 cup grated parmesan cheese

1. Stir together Arborio rice, wine, vegetable broth, cream of mushroom soup, golden ushroom soup, garlic, mushrooms, salt, pepepr and dried tyme in a 4-5 qt slow cooker. Cook on high-heat setting for 2 hours, stirring every 30 minutes.

2. Check consistency. If necessary, continue to cook for an additional 30 minutes to 1 hour, stirring every 10-15 minutes. Be careful not to overcook risotto. (Rice should be al dente, not mushy) Before serving, stir in Parmesan cheese and garnish with a sprig of fresh theyme if desired.

Chicken Soup 1

2 lbs boneless meat cut into 6 or 8 pieces

3 cups water or broth

1 carrot, sliced

8 potatoes

1 onion, sliced

6 pieces squash

6 ears of corn on the cob

1/2 green pepper

1/2 cup rice or noodles

cilantro, paprika, oregano, black pepper and salt to taste

1/2 lb gresh green beans



Put the chicken to boil at a low heat wit the onions, green pepepr and all the spices. When the meat is tender, add the potatoes, carrot and green beans. After 10 minutes, add the squash, rice or noodles, and corn. Cook until the corn and the potatoes are tender.



Option: use beef.