Ingredients

1/2 cup butter, divided

1 pound sliced portobello mushrooms

1 large onion, chopped

1 sprig rosemary

1 sprig thyme

1 bay leaf

1/3 cup flour

2 cups heavy cream

4 cups chicken broth

Salt and pepper to taste

Instructions

1. Remove rosemary and thyme from stems; discard the stems.
2. In a large stock pot over medium heat, add half the butter, mushrooms, onion, rosemary, thyme, and bay leaf. Sauté all together until tender, about 15 minutes. Remove the bay leaf.
3. Add remaining butter and flour; stir until blended.
4. Increase heat to medium-high. Slowly add cream and broth. Bring to a boil, stirring frequently until thickened.
5. Reduce heat to low and simmer for 20 minutes. Season with salt and pepper.
6. Note: Freezing soups with cream can cause it to take on a grainy consistency. You can always make it without the cream for now, and then add it once it’s time to reheat. (Coconut milk holds up a little better than cream, but we will recommend waiting to add it until after you’ve defrosted the soup.)

Ingredients

3 pounds chicken breast

3 16-ounce cans black beans, drained

4 cups chicken broth

2 bags frozen whole kernel corn

2 16-ounce cans diced tomatoes

2 10-ounce cans enchilada sauce

2 medium onions, chopped

4 cloves garlic, chopped

4 to 5 green chiles of your choice, deseeded and diced

3 teaspoons cumin

Salt and pepper to taste

Instructions

1. Preheat oven to 375 degrees. Arrange chicken breast in a single layer in a baking dish and bake for 25 minutes. Cut into bite-sized chunks.
2. Add chicken and all remaining ingredients to a large pot over high heat. Bring to a boil.
3. Reduce heat to low and simmer for 20 minutes. Season with salt and pepper.

Ingredients

3 pounds ground beef

2 tablespoons butter

1 large onion, chopped

4 cloves garlic, chopped

3 cups beef broth

3 16-ounce cans mixed beans, drained

3 15-ounce cans crushed tomatoes

3 tablespoons chili powder

3 teaspoons cumin

3 teaspoons paprika

3 teaspoons oregano

Salt and pepper to taste

Instructions

1. In a large skillet over medium-high heat, cook ground beef until browned. Remove and drain fat. Pour beef into slow cooker.
2. Melt butter in skillet or frying pan. Add onion and sauté for 5 minutes. Add garlic and saute for 1 more minute. Pour mixture into slow cooker.
3. Add remaining ingredients to slow cooker. Mix well.
4. Cook on low for 8 hours or high for 5 hours.