wild butternut sausage soup

This soup was amazing! So so yummy. It's basically THIS recipe, but I made it like this:

• 1 medium butternut squash
• 1 cup wild rice
• + 1 cup water + 1 cup chicken broth
• 4 cups chicken broth
• 7 oz sausage, kielbasa, cut into small pieces
• 1 1/2 tsp olive oil
• 1 cup chopped celery
• 1 cup frozen corn
• salt and pep to taste
• 1/2 cup half n half

Preheat the oven to 400 degrees F. Line a baking sheet with tinfoil. Cut the butternut squash in half. Lie cut side down and bake for 20-30 minutes.
Put wild rice + 1 cup water + 1 cup broth in rice cooker and cook it.
Get out your big soup pot and turn up the heat (med-hi), brown sausage. Add olive oil, celery and frozen corn + 1 cup broth. Simmer for 3-5 minutes.
When the squash is done, peel and cube (or scoop it out if it's soft enough) and put it in the blender, puree with 2 cups broth.
Add squash puree, wild rice, and the remaining 1 cup broth to the soup pot. Add salt and pepper to taste. Simmer for 10 minutes.
Turn off heat and let cool for 1 minute. Add the half n half and stir.
PS it does thicken up quite a bit, so don't hesitate to add 1 more cup of water/broth. It just depends on how you like it.

butternut squash bisque

- 1 Tbsp canola oil
- 1 Tbsp unsalted butter
- 1 cup diced carrots
- 4 cups cooked butternut squash (about 2 whole squash, or is it squashES?)
- 3 cups vegetable or chicken broth
- Salt and black pepper to taste
- Ground nutmeg to taste
- 1/4 cup cream
- 1/4 cup water + more if you want a thinner bisque.

1. Preheat over to 375. Cut butternut squash in half, remove seeds. Lay cut side down on baking sheet. Bake for 20 minutes.
2. After squash is cool, cut up into small cubes, yield about 4 cups.
3. Heat the oil and melt the butter in a large pot over medium heat. Add carrots and squash into the pot, saute for a minute or two. Pour in chicken broth, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender (about 10 minutes).
4. Put water and squash mixture in a blender or food processor and puree until nice and smooth. Add the cream at the end. Push that puree button a few more times to mix in cream and return to pot to keep warm.
Serve with a dash of nutmeg, and turkey and cranberry sandwiches, or a grilled cheese sandwich. And don't be offended if your husband says, "this reminds me of when you would make baby food." It's really delicious, promise.

Mommie's Corn Chowder

• 12 oz turkey bacon
• 5 Idaho potatoes, cubed
• 3-4 stalks celery, chopped
• 1Tbsp vegetable oil
• 4Tbsp flour
  
• 8C milk (I used whole to make the husband happy)
• 2 cans creamed corn
• 1 tsp salt (I seasoned with a bit more)
• Ground black pepper to taste

Cook the bacon (I cook mine on a skillet and I leave all the extra juice on the bacon for flavor) and cut up into bitty pieces. Boil the potatoes in a separate pot until tender. Saute the celery in the oil in a big soup pot until tender. Add 1T flour, reduce heat and cook until bubbly. Add 2 cups of milk to the celery and blend it together. Add 2 more cups off milk, 3T of flour and bacon, let simmer for a minute for good flavor. Add 2 cups of milk, bring to simmer. Add the remaining 2 cups of milk and bring to a simmer for at least 1 minute. Add corn, potatoes, bacon, salt and pepper. Let it all simmer for 1 more minute. It makes a ton. Cut it in half, freeze half or invite your friends over.

Sweet Potato & Black Bean Chili

I made this for dinner tonight. It was yummy.

Yields: 2 2 cup servings Ingredients 2 teaspoons extra-virgin olive oil 1 small onion finely diced 1 small sweet potato peeled and diced 2 cloves garlic minced 1 tablespoon chili powder 2 teaspoons ground cumin 1/4 teaspoon ground chipotle chile (see Note) 1/8 teaspoon salt or to taste 1 1/3 cups water 1 15-ounce can black beans rinsed 1 cup canned diced tomatoes 2 teaspoons lime juice 2 tablespoons chopped fresh cilantro

Instructions 1. Heat oil in a large saucepan over medium-high heat. Add onion and potato and cook, stirring often, until the onion is slightly softened, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, until fragrant, about 30 seconds. Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until the potato is tender, 10 to 12 minutes. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes. Remove from the heat and stir in cilantro. NUTRITION INFORMATION: Per serving: 374 calories; 6 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 67 g carbohydrate; 14 g protein; 15 g fiber; 697 mg sodium; 603 mg potassium. Nutrition bonus: Vitamin A (410% daily value), Vitamin C (45% dv), Iron (30% dv), Potassium (17% dv).

Minestrone Soup

Today was a cold day, and I was craving soup. However, I was low on groceries. I made minestrone with what was in the back of the refrigerator produce bin---and it turned out to be delicious.

pasta pot full of veggie broth
pinch Italian seasoning
3 carrots, chopped
3 stalks celery, diced fine
1 cup frozen chopped spinach
8 oz dry egg noodles
2 onions, diced fine
3-4 cloves garlic, sliced
few grinds of fresh pepper
pinch of salt

Before I get to the recipe, I have to talk about one of my most favorite things. Trader Joe's makes these little packets of concentrated vegetable broth. They come in a small green box. Inside are a dozen tubes of...vegetable syrup? Basically, that's what it is. Really concentrated, thick broth. You add 1 tube to 1 cup of water. They save sooooo much cabinet space, are very light to carry, and are perfect for backpacking meals. Also, they have amazing flavor and are low-sodium. Can you tell how much I love them?
So anyway, that intro is just to say--when I made this recipe, I used a pasta pot full of water with 4 or 5 packets of broth mixed in.

1. Bring the broth to a simmer. Add a small pinch of Italian seasoning ground between your fingers. As the broth is heating, dice the celery, then add it to the pot.

2. Dice the carrots, and sautee them in a tablespoon of olive oil. (Don't skimp on the olive oil, it's the only fat in the dish.) While the carrots cook, dice the onions and garlic.

3. When the carrots are "al dente", add them to the pot, and saute the onions and garlic in the pan. When the garlic and onions are translucent, add them to the pot along with the frozen spinach, and bring the pot to a boil.

4. Add the egg noodles and cook according to package directions. (Mine only took 4 minutes.) Add salt and pepper to taste. Serve topped with grated Parmesan.

P.S. This was so good that after we ate the whole pot for lunch, I turned around and made another batch before the stove cooled down. Now that is a good recipe.

Pioneer Woman's Carrot and Squash Curry Soup

(Image from Pioneer Woman)

I made PW's Carrot and Squash Curry Soup a few nights ago and my whole family, even my 3- and 1-year-olds, enjoyed it. I had a massive yellow squash from my in-law's garden to use up, and this was a great way to get everyone to eat it.

I think I used 4 cans chicken broth, minus a cup (and no wine). Also, I like curry, but I though 1 Tablespoon of the stuff was a bit heavy in this. I'll add less next time. But really, this is good soup! We ate half of it, and put the other half in the freezer for later.

Ingredients

* 3 Tablespoons Olive Oil
* 5 cloves Garlic, Minced
* 1 whole Large Onion, Diced
* 3 whole Carrots, Washed And Sliced Thin
* 4 whole Yellow Squash (sliced)
* Salt To Taste
* 1 Tablespoon Curry Powder (more To Taste!)
* ½ cups Dry White Wine (optional)
* 48 ounces, fluid Chicken Broth
* Heavy Cream (optional)

Preparation Instructions

Heat olive oil in a heavy pot over medium heat. Add garlic and onions and stir to coat. Add carrots and cook for 3 minutes, or until they start to get soft. Sprinkle in a little salt.

Add squash. Stir and cook for a few minutes, until squash is soft and tender. After a few minutes, add salt to taste and the curry powder.

Pour in wine if using. Let evaporate for about 30 seconds, then pour in chicken broth. Reduce heat to a simmer, cover pot, and cook for 1 hour.

After 1 hour, taste and adjust seasonings. Turn off heat.

Puree soup using an immersion blender, or in batches in a regular blender. Return to soup pot and bring to a simmer. Serve hot. If you’re feeling naughty, drizzle heavy cream over the top.

Salsa Chicken and Black Bean Soup

This is another recipe from A Year of Slow Cooking. I'm now 2-for-2 with their recipes, and I'm excited to try more.

In a crock pot, add:
1 pound chicken (I used frozen chicken breasts)
1 large can black beans (is that the 28 oz can? I can't remember)
4 cups chicken broth
2 cups frozen corn
1 (16oz) jar salsa
1 1/2 tsp cumin

Cook on high for 4-5 hours.

At the very end of cooking, I shredded the chicken and stirred in the 3/4 can of fat free refried black beans that I had taking up space in my fridge. The recipe doesn't call for them, but I couldn't think of another way to use them.....they ended up thickening the soup nicely, so I think I'll add them next time as well.

Serve with:
shredded cheese
avocado
sour cream
chopped cilantro

Sooooooooooooo delicious. (And also with minimal effort. Which, for me, is a necessary bonus).

Chickpea and Fire Roasted Tomato Stew

(by Rachael Ray)

Ingredients

* 1/4 cup extra-virgin olive oil, 2 turns of the pan
* 2 cloves garlic, chopped
* 2 cans chickpeas, drained
* 1 small onion, coarsely chopped
* 2 teaspoons ground cumin, 2/3 palmful
* 1/2 teaspoon ground cardamom
* 1/2 teaspoon turmeric
* Salt and pepper
* 2 cups chicken or vegetable stock
* 1 (28-ounce) can fire roasted tomatoes
* 1 cup plain yogurt (optional)
* Warm pita, any flavor or variety, toasted (optional)

Directions

Heat a medium pot with extra-virgin olive oil over medium heat. Add garlic and cook 2 to 3 minutes. Grind the chickpeas and onion in food processor. Add to pot and cook 5 minutes to sweeten onion. Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup 5 to 10 minutes to combine flavors. Serve with a dollop of yogurt and warm pita for dipping.

(Note: When I make this, I usually just grind one can of chickpeas; I leave the other can whole for some textural variety. I like to serve this stew over couscous, I don't usually do the yogurt and pita thing.)

Yummy soup!

Mmmmm, just thinking of it makes my mouth water. Do any of you like the Zuppa Toscana soup at Olive Garden? It is one of my favorite soups. Well, I found the recipe online and tired it out and it was amazing! I got it off of allrecipes and you can print it here.

Here is the recipe:

Zuppa Toscana

1 (16 ounce) package smoked sausage (I used turkey sausage)

2 potatoes, cut into 1/4-inch slices

3/4 cup chopped onion

6 slices bacon

1 1/2 teaspoons minced garlic

2 cups kale - washed, dried, and shredded

2 tablespoons chicken soup base (I just used a quart of chicken broth)

1 quart water

1/3 cup heavy whipping cream

DIRECTIONS:

1.	Preheat oven to 300 degrees F (150 degrees C).
2.	Place sausage links onto a sheet pan and bake for 25 minutes, or until done. Cut links in half lengthwise, then cut at an angle into 1/2-inch slices.
3.	Place onions and bacon slices in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Set aside.
4.	Add garlic to the onions and cook an additional 1 minute. Add chicken soup base, water, and potatoes, simmer 15 minutes.
5.	Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.

Cheese Enchilada Chowder

Did I already post this? I thought I had, but I couldn't find it using the search feature. Apologies if it is a duplicate. 

Cheese Enchilada Chowder 

(recipe from B-to-the-Weed)

1 can black beans, rinsed and drained

1 can diced tomatoes

10 oz. frozen corn (or more if you like)

1/2 c. chopped onion

1/2 c. chopped bell pepper (whichever color you like...I have used fresh or frozen)

1 large can enchilada sauce

1 can cream of chicken

2 c. milk

cheese

Combine all ingredients in crock pot, except for cheese. Cook on low for 6-8 hours, or high for 3-4. Add cheese to individual servings. Also, I like a dollop of sour cream. 

Serve with chips & guacamole, cornbread, whatever.

The last time I made this I added a can of chickpeas, too. Really good. 

Baked Potato Soup

This is very creamy and yummy.    It makes 8 servings.  When I tried this I only made it for 6 servings and we had enough for another nights dinner plus a few lunches.  When we warmed it up we added buttermilk to it and that made it even yummier.  Try it you will love it. Ingredients 9 medium Potatoes 2/3 cup Butter 7 cups Milk 2/3 cup Flour 1 teaspoon Salt 4 Green onions 1 1/4 cups Cheese shredded 1/2 teaspoon Pepper 1 cup Sour cream 12 Bacon strips cooked crispy and crumbled

Instructions Bake potatoes for 30 minutes, cut into 1 inch chuncks. Melt butter in pot, add milk, slowly mix in flour. Add remaining ingredients. If needs to be thickened, mix water and flour together then add to soup. Simmer for at least one hour before serving.

White Chicken Chili

I worked for the Marriott School at BYU for a couple of years and they had all of the faculty and staff submit recipes for a cookbook...I found this one this week, and it was FANTASTIC.

This recipe came from Linda Rich...I can't remember what department she worked in, but let's give credit where credit is due.

Ingredients:
1 lb boneless/skinless chicken (cut in cubes or shredded)*
1 medium onion, chopped
1 1/2 t. garlic powder
1 T vegetable oil
3 (15oz) cans white cannellini beans
1 (14 1/2 oz) can chicken broth
1 (4oz) can chopped green chilies
1 t salt
1 t ground cumin
1 t dried oregano
1/2 t pepper
1/4 t cayenne powder (optional)
1 c sour cream
1/2 c whipping cream OR evaporated milk

1. In a large saucepan, saute chicken, onion, and garlic powder in oil until chicken is no longer pink.

2. Add beans, broth, chilies and seasonings. Bring to boil.

3. Reduce heat and summer, uncovered, for 30 minutes.

4. Remove from heat and stir in sour cream and whipping cream or evaporated milk. Serve immediately.

*I took two chicken breasts and cooked them in the crockpot overnight...then I took them out and shredded them...eliminating step 1 above. I just threw all of the ingredients into the crock pot, cooked on low all day, and skipped to step 4 when it was time to serve.

Spinach - Artichoke Soup 2

One more recipe for Spinach Artichoke soup. This saves me the search when I get home. I like that even though this recipe calls for 2 pounds of butter, it still claims to be 1 serving. Get hungry, people.

Title: Spinach - Artichoke Soup
Yield: 1 Servings

Ingredients

2 lb butter; unsalted
1 lb yellow onion; medium diced
4 c flour
1 ga half and half
2 ts white pepper
3 tb tabasco sauce
6 oz chicken base
3 c sour cream
2 c packed parmasean cheese
1 as needed vit.d milk;
-(approx 1 gallon)
1 lb spinach; cooked
14 c canned artichokes
2 tb balsamic vinegar
1 tb sherry

Instructions

1. In a large stock pot add butter & melt, then add onion and saute for 5
minutes.

2. add flour & stir well for 8 minutes. (this will be a thick paste) (roux)

3. You must cook this soup on a low-medium heat from this point on or you
will burn it, also make sure to stir very often.

4. add half n half, sour cream, salt, pepper, tabasco, & chicken base. Keep
stiring...

5. add milk as needed as it thickens (it should be same consistency of a
cream soup when finished)

6. Now add your parmasean cheese, keep cooking on low, when the "starchy"
taste from the flour is gone the soup is finished. This will take approx. 2
hours.

7. To finish soup add vinegar and sherry , adjust seasoning as necessary.

Spinach and Artichoke Soup

Liz and I had the best Spinach Artichoke soup in Chicago, so we looked up recipes online. Here is what we found. Haven't made it yet.

Spinach and Artichoke Soup
3 cups chopped onions
1 pound salted butter
¼ cup olive oil
¼ cup chopped garlic
3 cups flour
1 quart water
1 gallon heavy cream
1 bag fresh baby spinach
1 can artichoke hearts
¼ cup lemon juice
4 cups grated Parmesan cheese
3 teaspoons sugar
1 teaspoon salt
3 tablespoons chicken base (powdered bouillon)
3 cups grated mozzarella cheese (pre-grated cooks better)
2 tablespoons Tabasco®

1. Add olive oil to kettle and heat.
2. When heated, add onions, butter, and garlic. Sauté until onions are translucent. Then add flour and mix thoroughly.
3. Add water slowly and stir until smooth.
4. Add heavy cream, seasonings, sugar, salt, lemon juice, and chicken base; mix until smooth.
5. Once all is heated, add artichoke hearts and spinach; then add Parmesan cheese and mozzarella cheese. Simmer until all ingredients are mixed and hot.
6. Let simmer for 15 minutes. Then cool and store in 1-gallon chub bags.
7. Then place chub bags in ice bath until cool; store in cooler.
8. Always label, date, and rotate.

Vegetable Barley Soup

This recipe is from allrecipes.com. We tried it this weekend and it is delicious!

INGREDIENTS
2 quarts vegetable broth
1 cup uncooked barley
2 large carrots, chopped
2 stalks celery, chopped
1 (14.5 ounce) can diced tomatoes with juice
1 zucchini, chopped
1 (15 ounce) can garbanzo beans, drained
1 onion, chopped
3 bay leaves
1 teaspoon garlic powder
1 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon Worcestershire sauce

DIRECTIONS
Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 50-90 minutes. The soup will be very thick (it really will, I promise). You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.

Insanely Easy Vegetarian Chili

I haven't posted in a long time but I actually cooked tonight. I got this recipe off Allrecipes.com. It was really good! Very hearty. Half way through making it my husband figured out it was vegetarian and asked for meat so I added some ground beef. :) I almost got away with it! I didn't add the green pepper or mushrooms because I didn't have any, and instead of the can of tomatoes I used a whole bunch of fresh ones. I served this with baked potatoes.

INGREDIENTS

• 1 tablespoon vegetable oil
• 1 cup chopped onions
• 3/4 cup chopped carrots
• 3 cloves garlic, minced
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 3/4 cup chopped celery
• 1 tablespoon chili powder
• 1 1/2 cups chopped fresh mushrooms
• 1 (28 ounce) can whole peeled tomatoes with liquid, chopped
• 1 (19 ounce) can kidney beans with liquid
• 1 (11 ounce) can whole kernel corn, undrained
• 1 tablespoon ground cumin
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried basil

DIRECTIONS

1. Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
2. Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.

PREP TIME	25 Min
COOK TIME	30 Min
READY IN	55 Min

Serves about 8

Split Pea Soup with Ham

My grandmother got this recipe from Everyday Food Magazine and made it last week after Christmas. DELICIOUS, if you like this sort of thing!

Ingredients:
1 T Olive oil
1 medium onion, diced
4 carrots, thinly sliced
3 celery stalks, thinly sliced
1 T dried thyme
salt and pepper
1 can (14.5 oz) chicken broth
1 bag (16oz) green split peas, picked over and rinsed
ham bone plus 2 cups reserved ham, cubed

1. In Dutch Oven or 5-qt heavy pot with a lid, heat oil over medium heat. Add onion, carrots, celery, and thyme; season with salt and pepper. Cook until the vegetables begin to soften, 5-10 minutes.

2. Add broth, split peas, ham bone, and 5 cups of water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30-45 minutes.

3. Remove and discard ham bone from soup. Working in batches, puree soup in the blender and return to the pot. Add ham cubes and simmer until heated through. If necessary, thin with water.

My take: I have never actually in my life had a ham bone...so when I make pea soup, I just buy a chunk of ham from the deli at the grocery store, chop it up, and put it in the soup when I add the peas....

Tortilla Soup

(It's my rip-off of California Pizza Kitchen's recipe)

Ingredients
2 cans of corn
2 cans of cream soup (I use mushroom, but any is fine)
2 cans of chilies (not jalapenos)
tortilla chips, crunched into medium chunks (stale ones are fine)
blender

Put one can of corn in the blender and blend until smooth. Put the blended corn, the unblended, undrained corn, cream soup, and chilies all in a pot and heat up. Add a little water if it's too thick. Serve hot with crushed tortilla chips on top. Soo easy, and a good recipe to use if you have unexpected company because it's super fast.
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Man Soup

(This is named for my husband, who only likes really hearty soup)

1 package dried tortellini
2 cans of vegetable broth
1 cup of water
frozen green beans, french cut
1 can garbanzo beans (chickpeas)
boullion to taste
mix of rosemary, oregano, italian seasoning, and a salt-free spice blend (basically I just raided the spice cabinet until the broth smelled good and wasn't too salty.)
This recipe is very adaptable. If you like corn, add it, if you hate garbanzos, leave 'em out, etc. Even the spices are flexible--I think oregano is a keeper though.

1. Bring the water and broth to a boil. While it is heating up, open the chickpeas and rinse them under running water until they stop foaming. Then add them to the broth.
2. While the broth is heating up, add spices and bouillon to taste.
3. When the broth is boiling, add the frozen greenbeans. They heat through really quickly.
4. Bring the broth to a boil again.
5. Add the tortellini and cook to the manufacturer's instructions (mine took about 12 minutes)
6. Serve.
This whole thing takes about 25 minutes, and used just stuff we had in the kitchen. Its very filling, and makes good leftovers--although by the next day, this is way too thick to still qualify as soup. :)

African Chickpea & Spinach Soup (Vegan)

2 Tbs olive oil
1 med onion, chopped (about 1 c.)

1 clove garlic, minced (or 1/2 tsp if you are using prepacked minced garlic)

1/4 c. smooth natural peanut butter

2 c. low sodium veggie broth, divided

1 tsp paprika

1/4 tsp cayenne pepper

1 tsp coriander

1 15 oz. can chickpeas (AKA garbanzo beans), rinsed & drained

1 14 oz. can diced tomatoes

2 c. spinach, chopped

1/2 c. chopped cilantro

1) Heat oil in large pot over medium heat. Add onion, sauté 5 minutes, or until soft and golden. Add garlic, and cook 2-3 more minutes until garlic is soft and lightly browned

2)Blend peanut butter and 1/2 cup broth in food processor (or blender) to make a smooth paste. Blend remaining broth into mixture.

3) Add paprika, coriander, and cayenne to onion mixture, sauté one minute or until fragrant. Stir in peanut butter mixture, chickpeas, and tomatoes.

4)Simmer 5 minutes. Season with salt and pepper. Stir in spinach and cilantro just before serving.

***I would say this needs to simmer at least 5 minutes, but can simmer as long as you need it to; I simmered the soup for 20+ minutes. I added two can of chickpeas to give it more substance. I used only half of the spinach...oh, and I used frozen, prechopped spinach. And my cilantro was slimy, so I didn't use any. ***

***I pulled the coriander jar from my spice rack to find little dried seed pod looking things. I didn't know what to do with them, so I measured 1 tsp then kind of crushed them with the back of a spoon. Maybe you have skillz with coriander, but I don't...so that's what I did. Seemed to work***

***This was really good paired with cornbread. And I have found the cornbread of my dreams. I got it at Costco, it is Marie Callenders. So good. So tasty. ***