Sunday, November 25, 2007

More soup.

Every year for Thanksgiving, I cook wild rice, which Sam likes a lot and I like moderately well. But there's always too much, and it's hard to use up. So this year, I went in search of a recipe for Wild Rice soup, and with some modifications, came up with this:

Wild Rice Soup

2~3 cups cooked wild rice
1 cup cooked white rice (optional)
1 med. onion, chopped
1 cup celery, chopped
1 carrot, chopped
1 sm. can mushrooms, drained
1/2 stick butter
around a cup of flour
8 cups chicken or turkey broth (add drained mushroom juice)
1 c. (+ or -) chicken or turkey, or use chicken tenders)
1 cup half and half cream
salt and pepper (quite a bit of fresh-ground black pepper)

Saute onion, celery, carrot, and mushrooms in large pot till soft. Sprinkle flour over and cook until butter is all absorbed into flour. Gradually add broth, stirring to make a nice thick soup.Add rice and chicken and simmer for a while. Turn off and allow to meld flavors for several hours. Add cream at the end and bring just to the boiling point. Serve with croutons or garlic toast. Makes about 8 cups.

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