Soup Recipes and other good Fall dishes

By the Merrywalkers (If you only want one recipe, just cut and paste which ever one you would like) Carrot-Ginger Soup with Coconut Milk 6 carrots (about 1 pounds) 1 cup coconut milk 2 tablespoon extra-virgin olive oil 2 cups vegetable broth 1 onion diced Salt and freshly ground pepper to taste 1 tablespoon peeled and grated fresh ginger Sour cream and/or snipped fresh chives for garnish (optional) 1. Cut 1 carrot into fine dice and seat aside; slice the remaining carrots crosswise. Cook the sliced carrots in 2 cups boiling water until tender,, about 10 minutes; drain. 2. Meanwhile, in a large saucepan heat the olive oil over medium heat. Saut the onion for 5 minutes, or until golden Stir in the ginger, sliced carrots, and their cooking water. Add the coconut milk and vegetable broth and bring to a boil. 3. Reduce heat to low and simmer for 10 minutes. Transfer the soup to a blender or food processor and pure. 4. Return the soup to the pan and stir in the diced carrot, salt, and pepper. Bring to a boil, reduce heat to low, and simmer for 5 to 10 minutes, or until the diced carrot is tender. 5. To serve, ladle into soup bowls. Garnish with sour cream and/or chives, if you wish Makes 6 servings If you buy carrots with greenery, remove it as soon as possible because the greenery leaches moisture and vitamins from the roots. This is Kathy Enders recipe she found on line and its really good Easy Mexican Crock Pot Chicken Frozen chicken breasts Cook 4 hours on high in a crock pot. 1 can of corn Add cream cheese for the last hour. Stir. 1 can of black beans Serve with rice. 1 can of green chilies 1 8-oz. package of cream cheese Beer Bread is always good with soup: 3 cups of self-rising flour 1 cup of sugar 1 egg 1 can of beer 2 tablespoons of butter Sea salt 10/13/2011 Blend all ingredients with a spoon. Grease and salt the loaf pan Scoop out into loaf pan and bake 350 for 1 hour