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[Food]
Chicken Wild Rice Soup
This soup recipe is one of the easiest I have ever made, but yet the best. I found it at AllRecipes.com and made little changes to it . They have some great recipes at that site, so check them out.
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Ingredients: |
| 1/2 cup butter | 1 lb. cooked, cubed chicken meat |
| 1 finely chopped onion | 1/2 tsp. salt |
| 1/2 cup chopped celery | 1/2 tsp. curry powder |
| 1/2 cup sliced carrots | 1/2 tsp. mustard powder |
| 1/2 lb. fresh sliced mushrooms | 1/2 tsp. dried parsley |
| 3/4 cup all-purpose flour | 1/2 tsp. ground black pepper |
| 6 cups chicken broth | 3 tbls. dry sherry |
| 2 cups cooked wild rice | 2 cups half and half |
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Method: |
Melt the butter in a large saucepan over medium heat, being careful not to burn the butter. Stir in the onions, celery and carrots and sauté for about 5 minutes, until they are good and tender. Add the mushrooms and sauté for another 2 minutes. Add the flour and cook into a think paste, stirring it all together very well. Be very careful not to burn this paste. Gradually add the chicken broth, stirring constantly. Bring to a mild boil and reduce heat.
Add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, and sherry. Allow this to heat up to the mild boil, then add the half and half. Turn down to a simmer for 1 to 2 hours (be careful not to allow it to boil much over a simmer).
You could add 1 cup of almonds while you add the sherry if you wish, I personally don't like them in this soup though.
Serves - 8 to 10 adults
prep time - 15 minutes
cook time - 2 hours, 15 minutes