Tricounty News

Paynesville woman wins blue ribbon for soup recipe



Paynesville resident Stacy Wood is sharing her recipe with thousands of hometown cooks at Just A Pinch Recipe Club, the new online community created for and by cooks in hometown America.

Wood's Wild Rice Soup recipe was selected as a blue ribbon stand-out on the Club's website, www.justapinch.com. To land the distinction, she served up a full-flavored festive dish that was both tasty and easy to prepare. The blue ribbon was awarded by Janet Tharpe, hostess and recipe tester for Just A Pinch Recipe Club.

"Whether served in small portions at a cocktail party or ladled into soup bowls for a quiet dinner at home, this is one creamy, satisfying soup that you're sure to love," shares Tharpe.

Wood's soup recipe, along with thousands of others, can be viewed, printed and shared at no charge through the online club. Wood is one of several area residents participating in the club, billed as "America's Greatest Recipe Swap". Members can post family recipes and search, print, chat about and try recipes submitted by other members. They can also save recipes to a personal online recipe box, create grocery lists, plan meals and print hundreds of grocery coupons.

In addition, members can create or join groups based on existing relationships (families, church and civic groups, etc.), or affinities such as diabetic meals, crock pot cooking, and budget meals, to share recipes with other group members.

Founded in 2010, Just A Pinch Recipe Club offers free membership and premium perks. For more information, visit www.justapinch.com, or www.facebook.com/justapinch.

Just A Pinch Recipe Club, 110 Third Avenue North, Franklin, TN 37064, Phone (615) 599-8751, Fax (615) 599-8752. www.justapinch media.com.

Wild Rice Soup

Stacy Wood (Paynesville)

Ingredients:

6 Tbsp butter

1 Tbsp minced onion

1/2 c flour

3 c chicken broth

3 Tbsp chopped slivered almonds

1 c half & half

1 tsp salt

1/3 c chopped turkey ham

2 c wild rice, cooked

1/3 c shredded carrots

2 pinches snipped parsley/chives

Directions:

* Melt butter in sauce pan. Saute onions until tender (in butter) then gradually blend flour. Add in broth and stir constantly until mix comes to a boil. Boil and stir for 1 minute. Stir in cooked rice and salt.

* Simmer for 5 minutes. then blend half & half. Heat to serving temperature to add ham, carrots and chopped slivered almonds. Garnish with parsley or chives.