Well, this is just about the best soup I've ever made. My dad gave me this bag of wild rice and the recipe and then said whenever I made it, to invite him up. Isn't that thoughtful of him? Naturally, it's been sitting in my lazy susan for a few months. But, last night it was cold and very fallish, and even though I was tired from a long days work--soup sounded just right.
This is a perfect soup to make for when you keep your cozies on all day, and watch the wind gust out the window.
Please try! [And then tell me what you think!]
2 quarts chicken broth
1/2 lb fresh mushrooms, chopped
1 C finely chopped celery
1 C finely chopped carrots
1/2 C finely chopped onion
2 cloves garlic, minced
1 t chicken bouillon granules
1 t dried parsley flakes
1/4 t dried thyme
1/4 C butter
1/4 C whole wheat all-purpose flour
1 can condensed cream of mushroom soup
3 C cooked wild rice
2 chicken breasts, cooked and cubed
Get wild rice cooking. Then start chopping all your veggies. In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. While broth mix is a simmering, start cooking your chicken. In a small saucepan, melt butter, and stir in flour until smooth. Next, gradually whisk butter mixture into broth. Pour in cream of mushroom. Bring back to a boil and cook for about 2 minutes. Add rice and chicken and heat through.
This recipe does seem to have a lot of little steps, but all in all, it was only about 35 minutes of work, and 20 minutes of simmer (I listed the steps to make it easier--in reality, my method was really sporadic).
250 calories/1 Cup serving
that soup is one of my favorites! now run down the nutrition for us.....
ReplyDeleteHey ps, member your post of the pumpkin spice pancakes from way back when? Well I've made them about 4 different times and they r my kids absolute favorite breakfast. So keep on a sharin recipies, I love it!
ReplyDeleteI should break down the nutrition...you're right.
ReplyDeleteCharlene--Yay! I love hearing that. Putting bananas or pumpkin in pancakes is now our fave thing to do too!
ReplyDeleteLisa, That just makes us Minnesotans laugh to see that recipe you've posted. We've been making that since we have lived here some 7 years now. A true Minnesotan soup since wild rice is grown and harvested here. Did you know that? Check allrecipes.com for the recipe that we like the best. We now call it Minnesota Soup. And your Dad, yeah? Maybe I gave him the wild rice? Love keeping up with your family through the blog. Good job!
ReplyDeletegood timing on this recipe! i think i'll make it tomorrow. for teresa so she will have something to pull out of the freezer once bebe arrives. should freeze nicely, yea?
ReplyDeleteso good! thanks, lis. shared with T and B and they were both thrilled!
ReplyDeleteoh, and i seriously thought wild rice would have more fiber?! looks so nutty :)
ReplyDeleteHip hip! Glad you liked. See you this week?
ReplyDeleteOh, we *love* chicken and wild rice soup! Fun fact: I think most wild rice sold in the country comes from Minnesota. If my memory serves, I think it is largely farmed on Native American land a bunch north of us. My parents first moved here, that was the first thing people told them to make. My parents used to send me back to Utah with a bag of it, thinking I couldn't find it there. It's a staple here. You can find wild rice in every grocery store. Too bad it's still not cheap!
ReplyDeleteOh haha, and then I see my mom's comment above. Hm. Also, it freezes really well--I always make a ton when I do make it (and my little secret: most recipes call for canned something-something, but I skip it. I find other ways to make it creamy. Don't tell.).
ReplyDelete