Wild Rice & Mushroom Soup

1/2 oz. dried Morel mushrooms
3 Tb sherry
1/2 C butter
1/2 C diced onion
1 celery stalk minced
1 C sliced fresh mushrooms
2 Tb flour
6 C broth
1/2 C cooked wild rice
salt & pepper to taste

Place the morel mushrooms in a bowl and cover with sherry and 1 C warm water.  Let sit for 20 minutes.  Drain, but reserve liquid and slice mushrooms.  Inspect the inside of the mushroom for any debris.  Heat the butter in a saucepan and saute the onion, celery and fresh mushrooms for 5 minutes

Sprinkle the flour in and stir constantly until all the vegetables are coated.  Slowly, 1/2 C at a time, add the broth, stirring so that the flour does not clump.  Add the morels, the reserved mushroom liquid and the wild rice.  Bring to a boil, then reduce heat and simmer for 10 minutes.  Add salt and pepper to taste.

*recipe from Earthy Delights Package of dried Morel Mushrooms

Crock Pot Chuck Roast (also used for Shredded Beef Taco)

 Ingredients
1 large onion, sliced
1 medium green pepper, sliced
1 celery rib, chopped
1 boneless beef chuck roast (2 to 3 pounds)
1 can (14-1/2 ounces) Italian stewed tomatoes
1/2 cup beef broth
1/2 cup ketchup
3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
4-1/2 teaspoons prepared mustard
3 garlic cloves, minced
1 tablespoon soy sauce
2 teaspoons pepper
1/4 teaspoon crushed red pepper flakes

3 tablespoons cornstarch
1/4 cup cold water

Directions
1. Place the onion, green pepper and celery in a 5-qt. slow cooker; add the roast. In a large bowl, combine the tomatoes, broth, ketchup, brown sugar, Worcestershire sauce, mustard, garlic, soy sauce, pepper and pepper flakes; pour over meat. Cover and cook on low for 5-6 hours or until meat is tender.  Or roast in oven.

2. Remove meat and vegetables; keep warm. Skim fat from cooking juices if necessary; transfer to a small saucepan. Combine cornstarch and cold water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 6 servings.

Shredded Beef Tacos:


I also used this for shredded beef tacos.. (put the well cooked roast and some sauce in sturdy mixer like the KitchenAid and slightly blend until shredded) ..heat corn tortillas that have been brushed lightly with olive oil in hot skillet, serve with shredded beef, shredded cheese and minced onion, plain yogurt and salsa verde....or what ever toppings you like....warm and serve...


Read more: http://www.tasteofhome.com/recipes/melt-in-your-mouth-chuck-roast/print#ixzz3Q7Em7849