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SOUP

Chicken Wild Rice Soup

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¾ cup wild rice blend

1 ½ cups water

3 Tbsp butter

1 Tbsp minced onion or shallots

3 Tbsp flour

3 cups chicken stock

2 cups bite size pieces cooked chicken

1/3 cup minced ham

½ cup finely grated carrots

3 Tbsp chopped slivered almonds

1-12 oz. can skim evaporated milk

2 Tbsp sherry

1 Tbsp cornstarch mixed with 1 Tbsp water

Minced parsley

Combine wild rice blend with 1 ½ cups water in a saucepan with a tight fitting lid. Bring to a boil, stir once, cover, reduce heat to simmer and cook 45-50 minutes or until rice is tender and all liquid is absorbed. Remove from heat, let stand in a covered pot for 10 minutes. Fluff with a fork. Meanwhile, melt butter in a soup pot. Sauté onion until tender. Sprinkle flour over butter and onions and stir to blend. Gradually add broth stirring constantly until mixture comes to a low boil. Cook on a low boil for 1 minute. Add rice, chicken, ham, carrots, and almonds. Simmer soup for 5 minutes. Blend in evaporated milk , sherry and cornstarch mixture. Heat through. Garnish with chopped parsley to serve.

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