Thank you everyone that came to the soup supper. It was a great success. There was $796.65 donated to the Mission.

Look Below for recipes that were served at the soup dinner.

Recipes

Chicken and Wild Rice Soup

1 can cream of chicken soup, condensed
2 cups cooked chicken, chopped
1 cup carrots, shredded
1 cup celery, diced
2 packages (4 oz. each) long grain and wild rice miix, with seasoning
packets
5 cups chicken broth
5 cups water

Combine all ingredients in a greased 4 1/2 to 6 quart slow cooker. Cover
and cook on low heat 4-6 hours, or until rice is done. Do not overcook.

Makes 6-8 servings

Serve with zucchini bread or applesauce muffins.

Jane Lamfers from "101 Things to do with a Slow Cooker" by Ashcraft and Eyring

Chocolate Chip Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes. Cut into 1/2-inch-thick slices; place on parchment paper covered baking sheets.

BAKE for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

Stephen Webb from Back of Chip package with some modifications.