GUEST POST: WGB Gundersen Lutheran Louisana Sausage Soup

I think it's the best soup they serve at Gundersen Medical Center where I worked. In fact, I once recommended it to the CEO while he was in the lunch line with me and he later told me it was great! I couldn't believe my good fortune when I found the recipe for the small portion version laying in the volunteer office one day. Here goes:

9 3/4 oz. Italian Sausage
2 1/2 oz. diced onion
4 3/4 oz. diced carrot
4 3/4 oz. fresh zucchini sliced 1/4" quartered
4 1/2 oz. green pepper diced
1/4 c. white wine
2 T. liquid chicken base
3 1/2 c. cold water
1 qt. diced canned tomatoes w/juice
1/2 tsp. basil leaf
? oregano leaves
1/4 tsp. salt
? black pepper
1 1/2 oz. orzo pasta
2 T. grated bulk Parmesan cheese

Brown the Italian sausage and drain well. Place in a soup pot with onion, carrots, zucchini, and green Pepper. Add white wine, chicken base, water, tomato, and herbs. Bring all ingredients up to a boil and reduce to a simmer for 10-15 min. Cook the orzo in a separate container with salted water to al dente. Season soup with salt, pepper, and Parmesan cheese. Add cooked orzo to pot right before serving.

I always looked forward to this soup being served at the cafeteria. If you don't think you'll like it, eat it for health sake because I'm sure it is healthy. But look out, you'll probably love it!

GUEST POST: Linda's Rooted Vegetable Soup

This was a made up dish that was really, really good so I thought would share it.  


1 tbs olive oil
1 large sweet onion sliced
2 nice large leeks cleaned and sliced thick
2 cups water
Handful or two of baby carrots
3 cloves of garlic, sliced
1 cup of cooked rice with cashews ( leftover from stir fry)
1 can garbanzo beans drained
Sliced ginger (about 3 tbs)
1 tsp. Allspice crushed
Salt 1/2 tsp sea salt
1/2 tsp White pepper 
Chopped baby bok choy (or other green veg. Like broccoli inclining stalk)
Feta cheese, or goat cheese 

Take olive oil in 3 quart pot and brown the onion slices till slight carmelization, add sliced leaks, cook for about 5 min storing.  Add water and ginger bring to boil and turn down to simmer.  Add carrots, allspice, garlic,cooked rice w cashews, garbanzo beans, allspice, salt and pepper.  Let this simmer for about 45min.  About 10 min before serving add the bok choy.

Serve in bowls with feta cheese crumbled on top.