Well that Colorado high finally swung north and is dumping large piles of snow and high winds. So
what better to do than make a nice warming soup.
This one is from www.soupsong.com, but I've modified it a bit...This time I'm adding brocolli
@@@@@ Now You're Cooking! Export Format
Creamy Chicken And Wild Rice Soup
soups
1 tablespoon vegetable oil 2 cups sliced mushrooms 1 3/4 cups onions, chopped 2 cloves Elephant
garlic, sliced thinly 1 whole boneless /skinless chicken breast; chopped 8 cups chicken stock 3 cups
cooked wild rice mixed with white; rice
1/2 teaspoon tarragon
2/4 teaspoon thyme
3/8 teaspoon black pepper 2 tablespoons cornstarch -----Mixed In----- 2 tablespoons water; * 1 cup
heavy cream -----OR----- 12 -ounce can of evaporated fat-free milk salt 1 large carrot bite sized
2 ribs celery bite sized 1 can corn nibblets drained
Heat the oil in a large saucepan and toss in the mushrooms, onions, and garlic.
Cooked turkey works well in this
Saute over high heat for 3-5 minutes, then add chopped chicken and stir until chicken is no longer
pink. Add the stock, cooked rice, and herbs. Bring to a boil over medium heat. Stir in the dissolved
cornstarch and keep stirring until thickened. Stir in the cream, then turn down the heat*** and let
the flavors blend on a simmer for about 5 minutes. When ready to serve, ladle into bowls
* The Corn Starch and water mixture is a thickening agent.
** The usual mix of rice is 3 parts long grain white rice too 1 part wild rice. Note wild rice takes
longer to cook than white.
*** Careful that the cream does curdle in the higher heat.... better to turn down the heat count to
30 and then add the cream (if using an electric stove).
** Exported from Now You're Cooking! v5.64 **
--
And the beet goes on! (or under) -me just a while ago