Wednesday, July 9, 2014

{soups-salads-and-salad-dressings} Cream of Chicken and Wild Rice Soup

 

Cream of Chicken and Wild Rice Soup
added by Carolyn Parke

Serves: 8-10

4 chicken breast halves, skinless and boneless, and cubed
1 stick butter, cold
2 c wild rice, uncooked
1 onions, yellow, medium chopped
2 c carrots, chopped
2 c celery stalk, chopped
8 oz mushroom pieces
1/3 c flour
6 c chicken broth
1 pt heavy whipping cream
1 Tbsp parsley flakes
1/2 tsp sage, dried

1. In large skillet, add 1/4 cup butter, onion, celery, carrots, sage, and salt and pepper to taste. Sauté till onions are turning translucent.
2. Add chicken breast and continue to cook until meat turns white.
3. In a sauce pan, bring 2 cups water to rolling boil. Add rice, reduce heat, cover and simmer 15 minutes or until rice is cooked.
4. Combine Vegetable/chicken mix, rice, and chicken broth in large soup kettle. Bring to boil, reduce heat. Add cream and parsley. Heat just to boiling point. (Don't Boil)
5. In a micro safe bowl, melt remaining butter and add flour to make roux.
6. Slowly whisk the roux into the soup mixture to thicken.

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Another Great Group of *~ Beth ~*

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