Tuesday, February 28, 2012

A Suprise

Imagine my surprise when browsing a new issue of BHG Special Publications 2012 Chicken Dinners in Texas (I might add a long way from home) and I read the page with the recipe Chicken and Wild Rice Soup. At the top of the recipe it reads...If there were such a thing as a state soup, Minnesota's would be some version of this rich, creamy soup. Well, now Minnesota  besides being known as the queen of the hot dish/casserole scene (see blog posting January 19th 2012) we can now lay claim to wild rice soup:) 
I am posting their recipe and my own below. My recipe differs from BHG as the chicken and wild rice are cooked first before adding to the soup and there is an addition of some extra spices. 
 Chicken and Wild Rice Soup
Recipe from BHG Chicken Dinners Special Interest Publication 2012
  • ½ cup finely chopped carrots
  • ½ cup finely chopped onions
  • ½ cup finely chopped celery
  • 1 TB. butter
  • 4 cups chicken broth
  • 3/4 cup wild rice uncooked, rinsed and drained
  • 12 oz. boneless chicken and cut in pieces
  • 2 TB. flour
  • 2 TB. butter
  • 2 cups half and half and light cream
  • Ground pepper-salt
  • In a large saucepan sauté carrots, celery, onions in 1 TB. butter for 4-5 minutes
  • Add broth and wild rice bring to a boil, reduce heat and cover, simmer for 30minutes
  • Add chicken and simmer 20-30 minutes or until rice is tender
  • In small bowl add flour, 2 TB. softened butter to make a smooth paste-stir into rice mixture and cook uncovered till thickened
  • Cook and stir for one minute
  • Add half and half and cook over medium heat until heated through
  • Season to taste with pepper and salt
  • Serves 4
Ever Ready’s Wild Rice Soup-Serves 4-6

  • 1-2 TB. butter
  • ½ cup grated carrots
  • ½ cup finely chopped onions
  • ½ cup finely chopped celery
  • 1/3 cup finely chopped silvered almonds
  • 1 cup chopped mushrooms
  • 2-3 cups cooked wild rice
  • 1/3 cup flour
  • 4 cans chicken broth
  • 2 cups half and half
  • 2 cups chopped cooked ham or chicken
  • 1/8 tsp. curry
  • ¼ tsp. dry mustard
  • ¼ tsp. paprika
  • 1/8 tsp. marjoram
  • 2 TB. fresh chives
  • 2 TB. fresh parsley flakes
  • 1/3-cup sherry-optional

·Mix flour with chicken broth and set aside

In butter, sauté carrots, onions, mushrooms, celery, almonds in fry pan

  • In soup pot add sauté mixture,chicken or ham, chicken broth with flour mixture
  • Cook on medium heat till thick
  • Add cooked wild rice, whisk in the seasonings
  • Cook 1 minute
  • Turn heat to low-medium setting: add half and half 
  • Cook on low heat for 30 minutes but do not let soup mixture boil
  • Add sherry in at end before serving

No comments:

Post a Comment