Recipe: Chicken Wild Rice Soup
Chicken Wild Rice Soup
Boil:
2 cups chicken broth
½ cup wild rice, washed and drained
Simmer for 1 hour
Saute:
2-3 tablespoons butter
4 medium carrots, sliced
When the carrots are starting to soften, add:
1 medium onion, chopped fine
4 stalks celery, sliced
1 cup mushrooms, sliced (optional, not in the version presented) C
ook until onion is translucent
Stir ¼ cup flour into the vegetables. This will form a paste.
Add 3 cups chicken broth to the vegetables and cook until it thickens.
Pour in the cooked wild rice and any remaining broth.
Stir in:
1 can evaporated milk
1 teaspoon dry savory
1 cup chicken, cooked and chopped
Salt and white pepper to taste
Just before serving, stir in 3 tablespoons lemon juice and adjust seasonings.
Boil:
2 cups chicken broth
½ cup wild rice, washed and drained
Simmer for 1 hour
Saute:
2-3 tablespoons butter
4 medium carrots, sliced
When the carrots are starting to soften, add:
1 medium onion, chopped fine
4 stalks celery, sliced
1 cup mushrooms, sliced (optional, not in the version presented) C
ook until onion is translucent
Stir ¼ cup flour into the vegetables. This will form a paste.
Add 3 cups chicken broth to the vegetables and cook until it thickens.
Pour in the cooked wild rice and any remaining broth.
Stir in:
1 can evaporated milk
1 teaspoon dry savory
1 cup chicken, cooked and chopped
Salt and white pepper to taste
Just before serving, stir in 3 tablespoons lemon juice and adjust seasonings.