Last night Bob and I had a wonderful (and I do mean wonderful) soup for dinner. I originally got the recipe from Allrecipes.com, which is my go-to site for recipes on the net. Anyway, we made this and I admit we adjusted a few small things while making it. But "holy cow"! Or should I say "holy chicken"? :-) It rocks!
First of all, on a cold winter night there is nothing like a bowl of hot, steaming soup to warm you up from the inside out! And if Bob had his way we'd have soup for dinner just about every night. I have to say, if they all tasted as good as this it might be worth considering. The recipe is a bit labor intensive, but please don't let that put you off of making it. It is sooooo worth it. The soup is thick, however you can thin it with more chicken broth if you like a thinner soup. Along with some good crusty bread and a glass of white wine, you have a great meal! We think this soup is just incredible!
Chicken & Wild Rice Soup-allrecipes.com
(our adjustments are in parentheses)
Prep time: 15 mins
Cook time: 2 hours & 10 mins
Ready in: 2 hours & 25 mins
Yields: 8 servings
Cook time: 2 hours & 10 mins
Ready in: 2 hours & 25 mins
Yields: 8 servings
INGREDIENTS
1/2 cup butter
1/2 cup finely chopped onion
2 cloves garlic, minced
3/4 cup chopped celery
3/4 cup sliced carrots
1/2 pound fresh sliced mushrooms
3/4 cup all-purpose flour
8 cups chicken broth
2 cups cooked wild rice
1 pound boneless skinless chicken breasts, cooked and cubed (we used meat from one rotisserie chicken)
2 teaspoons salt
1 teaspoon curry powder (we used Garam Masala)
2 teaspoons mustard powder
2 teaspoons dried parsley
1 & 1/2 teaspoon ground black pepper
1 cup slivered almonds
3 tablespoons dry sherry (we used 5 Tbsp Marsala)
2 cups half-and-half (we used 1 cup whole milk and 1 cup half-and-half)
1/2 cup butter
1/2 cup finely chopped onion
2 cloves garlic, minced
3/4 cup chopped celery
3/4 cup sliced carrots
1/2 pound fresh sliced mushrooms
3/4 cup all-purpose flour
8 cups chicken broth
2 cups cooked wild rice
1 pound boneless skinless chicken breasts, cooked and cubed (we used meat from one rotisserie chicken)
2 teaspoons salt
1 teaspoon curry powder (we used Garam Masala)
2 teaspoons mustard powder
2 teaspoons dried parsley
1 & 1/2 teaspoon ground black pepper
1 cup slivered almonds
3 tablespoons dry sherry (we used 5 Tbsp Marsala)
2 cups half-and-half (we used 1 cup whole milk and 1 cup half-and-half)
DIRECTIONS
1. Melt butter in a large saucepan over medium heat. Stir in the onion, garlic, celery and carrots and sauté for 5 minutes. Add the mushrooms and sauté for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
1. Melt butter in a large saucepan over medium heat. Stir in the onion, garlic, celery and carrots and sauté for 5 minutes. Add the mushrooms and sauté for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
2. Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)
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