Tuesday, January 4, 2011

Chicken with Wild Rice Soup

I am simmering this as I post and my kids are begging for more.  I had them sample it and their mouths are watering!  This recipe is from allrecipes.com

1/2 cup butter
1 finely chopped onion
1/2 cup chopped celery
1/2 cup sliced carrots
1/2 cup sliced fresh mushrooms
3/4 cup all-purpose flour
6 cups chicken broth (I used chicken stock concentrate)
2 Cups cooked wild rice (the grocery store was out of bags of wild rice?  So I bought the Uncle Ben's wild rice that cooks in the microwave in 1 minute.  Made it very simple)
1 lb. boneless skinless chicken breasts cooked and cubed
1/2 tsp. salt (I didn't add this)
1/2 tsp. curry powder
1/2 tsp. mustard powder
1/2 tsp. dried parsley
1/2 tsp. ground black pepper
1 cup slivered almonds (I didn't add this)
3 T. dried sherry (I used 3 T orange juice)
2 cups half-and-half  (I used 1c. fat free)

Melt butter in a large sauce pan saute onions, carrots, and celery for 5 minutes.  Add mushrooms and saute for 2 more minutes.  Turn heat down to simmer and slowly add flour and whisk briskly until all flour is added.  Slowly add broth, stirring constantly until all is added. Bring just to a boil, reduce heat to low and let simmer.

Next add the rice, chicken, and salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry.  Allow to heat through at a low to medium heat.  Then add half-and-half and stir well.  Let simmer for 1-2 hours.  (Note: DO NOT BOIL or your roux will break.)

1 comment:

Kim Edwards said...

Oh, Debbie.... that sounds so good!