My, but the house is quiet after a week of three extra people. Especially when one of those is a 4-year-old who sleeps about six hours a day.

I find myself popping my bag full of bubble wrap, a gift from my brother-in-law Brent. At least it’s a little noise in the midst of the silence.

With all this cold weather, I turn to my favorite winter food: soup. With so many varieties, I could honestly eat soup every day and never tire. Even regular tomato soup would suffice for several days just by adding Cheez-Its one day, soda crackers the next and shredded cheese the next.

The only soup I’m not really partial to is “clear” soup. There have been a couple of times when the doctor ordered clear soup or broth for dinner and I equate it to drinking a glass of water. It’s certainly not filling and there’s nothing to chew. Is it really soup? I argue no.

What better use of your slow cooker is there than a big pot of soup or stew? Always make extra because it’s even better the next day. Be sure to put denser veggies such as carrots on the bottom to ensure even cooking.

My very favorite is vegetable stew made out of leftover roast. This was always my request for birthday dinners.

And what about lunch on a budget? There are some mighty good packaged soups that are kind to your wallet as well as your taste buds.

As much as I love to eat out, I’ve tried to take my lunch to work a little more often and actually look forward to sitting down to soup and a sandwich while saving some money. But, some days, it’s just good to go out and order some soup in a bread bowl. Now that really fills me up and isn’t something I usually do on my own.

I have asked for soup recipes before and have received some delicious ones. Any more out there? If so, please send them my way.

Hot and sour soup was just one of the delicious choices at the Ytell 2009 Christmas “Wingding” last week. Col. Wayne Ytell and his family are always so gracious to include us in the festivities and I look forward to the evening from the time I get the invitation until we line up at the serving table.

Wayne, his son Hans, daughter Beth and son-in-law Chris put on quite a spread. Chris was the mastermind behind the evening. He served up Chinese lotus leaf-wrapped country sausage and sticky rice, Korean kimchi, Hong Kong-style beef chow fun and other fancy choices.

I was hard pressed to pick a favorite, but it would have to be between the Malaysian bak kut teh (boneless country ribs) and the Malaysian mildly-curried potatoes. We even took home lemons, compliments of the trees in Beth and Chris’ California yard.

My grandson, Atlas, was even able to crash the party — Wayne said to bring him along because it’s “like he’s part of the family.” It was such a wonderful evening with friends who make you feel like family.

It’s time to catch up on my mail and soup news. I received a letter from Gayle Wood, of Carthage, and reading it made my day.

Gayle had entered the Pleasant Valley Elementary chili cook-off more than two years ago. We started judging a little early and, with three small children at the time, Gayle was elsewhere when the judging took place.

I was long gone by the time she returned and noticed I did not get the hand-written white chili recipe card she had left for me. Poor Gayle was disappointed she missed me while I was oblivious to that fact or I surely would have waited as long as it took in order to be there to meet her.

Fast forward two years: Gayle spent a “Girls Night Out” with some dear friends from William Jewell College. One of those friends happened to be Tracy Osbourne, also a friend of mine.

Gayle told Tracey the story and she encouraged Gayle to write me. She did and I’m glad to share the white chili recipe. She suggests serving it with Monterey Jack or Colby-Jack cheese and tortilla chips. How nice that after all those months, she took the time to write and share her great recipe.

Gayle also shared that she makes a taco soup similar to my friend Cindy Harding’s recipe except she adds a tablespoon or so of cumin after she has browned and drained the ground beef. She says it adds an extra-delicious flavor to this favorite soup so next time, I’m giving it a try.

Gayle, we must plan a lunch date. The sooner the better and I’m up for a bowl of soup.

One of my favorite times when my daughter and her family visit is when they have friends over for dinner. Last week, we had Mexican potluck and they are all good cooks.

One friend, Nikki Brown, shared that she had made potato soup for her in-laws and, looking for a lighter version, came upon one with cream cheese. It’s so different but the combination makes sense. While I haven’t had time to try this soup, it, along with the white chili, are on my list of must-haves.

Thank you to Nikki for this recipe and also for giving my grandson, Atlas, something to talk about for weeks to come. She gave him a ride on her horse Melvin and he loved galloping around the arena. Now Atlas wants a horse, a cow, a rope and another pair of John Deere boots.

With deer season just ending, I’m including a recipe for venison Swiss steak from “Fix-It and Forget-It.” While you could certainly use beef, it’s an extra-good dinner made with venison. I’ve always found that any venison recipe with onions will take care of any gamey taste and this is no exception. I suggest serving over mashed potatoes and think you will be wanting seconds. Have a wonderful week. Keep warm and happy eating!



White chili

3 (15-ounce) cans white beans (great northern, navy, white kidney, baby lima or any combination)

2 cans chicken broth or 31⁄2 cup stock

1 cup chopped onion

11⁄2 cups bell pepper, chopped (red, green, yellow or any combination)

2 jalapenos, stemmed, seeded and chopped

2 cloves garlic, minced

2 teaspoon cumin

1⁄2 teaspoon oregano, crushed

1⁄2 teaspoon salt

4 chicken breasts, boiled and chopped or 21⁄2 cups chopped cooked chicken

Combine all. Do not drain any cans. Cook 9 to 10 hours in crock pot or 1 to 2 hours on stove top.



Potato soup

1 (32 ounce) package diced frozen potatoes, thawed

1 can cream of chicken soup

3 cans chicken broth

4 slices bacon, cooked and crumbled

1 (8 ounce) package cream cheese

1⁄2 cup chopped onion

Salt and pepper to taste

Combine all ingredients except cream cheese in crock pot. Cook on low for 4 hours. Cut cream cheese into small blocks and add to soup. Continue cooking for 1 hour.



Venison Swiss steak

2 pounds round venison steak

Flour

2 teaspoons salt

1⁄2 teaspoon pepper

Oil

2 onions, sliced

2 ribs celery, diced

1 cup carrots, diced

2 cups fresh or stewed tomatoes

1 tablespoon Worcestershire sauce

Combine flour, salt, and pepper. Dredge steak in flour mixture. Brown in oil in skillet. Place in slow cooker. Add remaining ingredients. Cover; cook on low 71⁄2 to 81⁄2 hours. Yields 6 servings.