Thursday, November 29, 2012

Chicken and Wild Rice Soup

Cookbook Recipe #25

Do you have cookbooks that all the pages are stuck together? That is how this cookbook is. I have cooked a couple of recipes in this book so many times that all the pages are so full of crud grime. I like it though! My mom gave me a bunch of cookbooks awhile ago and this was one of them. It has the wonton soup recipe in it that I absolutely love. But I wanted to make a new recipe out of here so I decided to make the chicken and wild rice soup. I have made chicken and wild rice soup before and it did not turn out very well. This one came out much better because I stuck to the recipe a little more then I did last least with the liquid measurements. I like a lot of rice in my soup so I did a little more then the recipe called for. Phil really liked this one a lot. It did not make that much though, so if you want leftovers you would want to double the soup for sure.

Chicken and Wild Rice Soup
Betty Crocker's Soups and Stews Cookbook

1/2 cup uncooked wild rice
4 cups chicken broth
1/2 cup diced mushrooms
1 tablespoon minced garlic
1 tablespoon poultry seasoning
2 tablespoons butter
1/3 cup flour
1 cup cooked chicken
1 cup whipping cream
1/3 cup white wine

Wash wild rice in wire strainer.

Heat chicken broth and rice to boiling in a dutch oven. Reduce heat, cover and simmer for 40-50 minutes, until rice is tender.

Meanwhile cook mushrooms, butter and garlic in a skillet for about 5 minutes. Add flour and stir to combine.

Add mushrooms to soup and stir well until flour is not lumpy.

Add chicken, salt, pepper and poultry seasoning. Heat to boiling.

Add cream and wine. Heat until just hot.

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