Kathy, Wild Rice needs a longer cooking time. You'll know it's done when it kind of breaks open and "curls". Hard to explain, but you'll know it when you see it! LOl It stays a bit crunchy (sort of) and doesn't get sticky like white rice. Has a nice nutty flavor. Tracey, if you can't find it let me know. I will send you some. Linda

You got it! Cannellini Minestrone 1 T olive oil 1 c chopped onion 1/2 c chopped celery 1 clove garlic, minced 3 14 oz cans cannellini beans, drained 1 tsp salt 1/8 tsp black pepper 1-1/2 c beef broth 1 T dried parsley 1 T dried basil 1/2 tsp cayenne pepper 1 28 oz can diced tomatoes 12 oz fresh spinach, roughly chopped 1/2 tsp green chili sauce Heat olive oil in large non-stick skillet, sautonion, celery and garlic 3-5 minutes or until tender. Place1 can of the beans, salt and pepper in food processor, puree until smooth. Place drained beans in a large stock pot. Stir in puree and beef broth. Add onion mixture to pot and bring to a simmer. Stir in parsley, basil, pepper, tomatoes, spinach and chili sauce, simmer until spinach is wilted and soup is heated through. 8 servings Soup party 2008 Â my adaptation of a recipe found in Cooking Light magazine. Sherried Brie and Mushroom Soup Makes 8 cups 1 pound Brie cheese 2 cups dry sherry 1 1/2 tablespoons unsalted butter 1 pound crimini mushrooms, sliced 1/2 cup minced shallots 1 tablespoon freshly squeezed lemon juice 2 tablespoons flour 4 cups low\-sodium beef broth 1 3/4 cups half and half 1/2 teaspoon freshly ground black pepper 1/2 cup roughly chopped fresh chives, for garnish Kosher salt and freshly ground black pepper to taste Trim the rind from the brie and then roughly tear it into 2\-inch pieces. (It is easy to trim if you first place the cheese in the freezer for 30 minutes or until it is sufficiently hard.) Set aside. In a small saucepan, reduce the sherry over medium\-high heat to 1 cup. Set aside. in a medium stockpot over medium\-high heat, melt the butter. Add the mushrooms, shallots, and lemon juice and cook for 4 minutes, stirring constantly. Remove from the heat, add the flour, and stir until the flour is fully incorporated. Return the mixture to heat and add the beef broth and reserved sherry. Raise the heat to high and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes. Add the trimmed Brie, stirring until the cheese has melted. Add the half and half and pepper and continue to simmer without boiling for 5 minutes. Taste for salt and pepper. To serve, ladle the soup into separate bowls and garnish each with 1 to 2 tablespoons of the chives. This one is my vegetarian daughter-in-law's favorite soup of all time! Tomato Bisque with Tortellini 1-1/2c diced tomatoes 1-1/2c tomato sauce 3/4c bloody mary mix 1-1/2tsp fresh basil 1/4tsp italian seasoning 2c heavy cream 1/4c chicken base 1/4tsp dried thyme 1/4tsp white pepper 1T sugar 1/4c grated parmesan cheese 1/2lb tortellini Combine all ingredients except tortellini and cheese in stock pot. Bring to low boil then remove from heat and add parmesan. Blend with stick blender or in food processor until smooth. Return to pot and simmer. Meanwhile cook tortellini in boiling water 5-7 minutes or until tender, add to soup and serve, garnish with parsley flakes. My note: original recipe calls for 2T sugar, I reduced it because I donÂt like much sweetness. You can add more if you like. PS....sorry I didn't see your post about meeting in Chicago until I got home. Let's definitely plan on it next time I am there! Linda

Technically yes you can if you have enough liquid to fill the jars 1/2 way. But yes it will be substantially softer/mushier from all the extra cooking. Probably still good to eat, just a different texture. Normally when canning soups the ingredients get minimal cooking, if any, before filling the jars so the only actual cooking is during the canning process. Dave PS: browse through all the pressure cooking recipes over on the Cooking forum here http://www.gardenweb.com/gardenweb/query/pressure-cooking/topic=recipex

I have been through this recently. Such a stress-out for me. 40 years no issues. Cleaning basics. Oh great,... covid dental emergency. It was devastating being a new experience. Excellent dental surgeon. I was fine day two. Expected worse. They do advise soft and liquid for a reason. Not every situation is perfect. One percent, just one, may have a reaction where the extraction gets a mild infection. Liquids will not have a chance to get imbedded in the trauma area that is sutured but still healing. My surgery was on a Friday afternoon. He gave me his cell phone # if a minute of pain reared its head. 24-48 hours is the tricky zone to stay on liquids. 90% will not even need an aspirin. Maybe one next day. Extreme pain killers are given if the one percent devastation happens. (that freaked me out). The heavy pain killers, I'm guessing opioids, are prescribed for the rare instances massive pain rears the ugly head. So rare. It is important for the two day liquids. I was back to solid soft foods day two. Salmon, mashed potatoes....so many things I found fine. I never needed to shop specifically. With bone, chicken, veg broths in my freezer and so much veg I could puree in my blender...stick blender works miracles. The day before my surgery I found a freezer full of options. Most if not all were easily pureed with a stick blender. I was told at the time, mine was the most difficult over other surgeries. Mostly day three was sore and bruising. Not painful. Do please ask about any discomfort beyond the 48hour timeframe. You should not experience any pain at that time. If it happens, ask what should be done. My surgeon said he would meet me at his office 24/7 at any time. And call in an assistant. Even 3 AM. Plan ahead, expect the worst, then it will be 99.9% fine in your favor. Hated the experience, then survived fine.