Wednesday, August 4, 2010
Chicken and Wild Rice Soup
This soup is amazing. Filling and fabulous. You'll never eat soup out of a can or from That-Bread-Place-That-Sounds-Like-A-Heavy-Metal-Band-Except-It's-Missing-A-T restaurant again.
Saute the veggies in enough olive oil to coat. When the veggies get wilted and sauteed, add in an equal amount of butter and flour, to make a roux.
A roux is used as a thickener. I've heard stories about lumy sauces when using a roux, but honestly? Never had it happen to me before.
However, on the flip side, you don't want to let it cook too long. The longer you cook a roux, the less thickening power it will have.
Do yourself a favor. Do not make creamy soups with skim milk. I've tried it. Skim milk has no fat. You might as well add water. Use at least 2 percent milk when making cream soups or sauces.
Funny story about Uncle Ben's rice. We were playing Trivial Pursuit one night and one of the questions was about the big clock in London. My husband said, "You mean, Uncle Ben?"
No, honey. Big Ben and Uncle Ben are two different things.
Recipe: Chicken and Wild Rice Soup
1 lb. box mushrooms (any kind; I used white button today but any type of mushroom would be fine)
2 stalks celery
1 small onion
olive oil, for sauteing
4 tbsp. butter
4 tbsp. flour
32 oz. chicken stock
2 c. milk
7 oz. Uncle Ben's Long Grain Wild Rice with seasoning
1 lb. chicken, cubed
1/2 c. half and half
parsley, for garnish
Chop vegetables and saute in olive oil until cooked through.
Add butter and flour to make a roux. Stir roux and allow to cook for a minute.
Gently stir in chicken stock and milk.
Add wild rice mix, including seasoning. Allow soup to simmer and allow rice to cook.
Add chicken breasts.
When rice and chicken are fully cooked, the soup is done. Add half and half right before serving and garnish with parsley.