
The weather has turned colder here. We've had wet snow flurries but no accumulation yet. Friday night we made roasted chicken and wild rice soup. This is another great recipe from our soon to be daughter-in-law. Like all recipes, I made a few modifications. The end result was a rich, creamy soup with a lovely flavour. I think turkey could easily be substituted for the chicken for an equally tasty soup. This one is a definite keeper!
Roasted Chicken & Wild Rice Soup
3 c cooked organic long grain and wild rice mix
1 tbsp olive oil
1 ½ c chopped red onion
1 c chopped celery
1 c carrot coins
2 garlic cloves, minced
2 c sliced mushrooms
¼ c unbleached flour
1 ½ tsp Herbs de Provence
2 c water
2 tbsp dry Sherry*
2 L homemade chicken stock
1 12 oz can evaporated milk
3 c roasted skinless chicken cut into small pieces
3 drops Natural Hickory Liquid Smoke**
Cook rice in rice cooker and set aside. Prepare vegetables. Heat oil in stock pot over medium heat. Stir in onion, celery, carrots, garlic and mushrooms. Sauté about 5 minutes until onion is tender. Stir the flour and Herbs de Province into the onion mixture. Cook for one minute, stirring frequently. Add water, sherry, broth and evaporated milk. Bring to a boil. Reduce heat and simmer about 20 minutes or until slightly thing. Stir in cooked rice and chicken. Cook for 10 minutes or until thoroughly heated.
* I used Bright's Classic Cream Canadian Sherry. This is a smooth "round" sherry that has been matured in small casks.
** Go easy with the liquid smoke as it can be overpowering if you add too much so it is best to add one drop at a time, stir and taste before adding more. Repeat until you get the desired effect.
Aaand now I'm hungry again... lol
ReplyDeleteLOL :)
ReplyDelete