Thursday, February 16, 2012

Blustery Days Call for Soup

Yesterday was cold, rainy and windy here; the perfect day to make some soup.  I'm a fan of wild rice, and usually cook up batches and freeze them for just this sort of occasion.  Dr. C and I sat down to a lovely bowl of creamy chicken and wild rice soup last night and it was food for the soul, full of chunks of chicken, wild rice, flavored with thyme and a few vegetables it made the wild weather outside seem to calm down and it warmed us up!  I sat at my desk yesterday wearing a long sleeved T-shirt, sweater and polar fleece, and woolly socks, and still didn't feel warm till I ate this soup.  The soup is certainly open to interpretation, you can add your favorite veggies, leave out the mushrooms, and can leave it meatless if you would like, but make it for the ones you love, they will love you for it!
Creamy Chicken with Wild Rice Soup
Serves 6 to 8

3 tablespoons unsalted butter, or olive oil
1 medium onion, finely chopped
1 teaspoon dried thyme
1 pound cremini mushrooms, sliced
2 stalks celery, finely chopped
2 medium carrots, finely chopped
3 tablespoons all-purpose flour
4 cups chicken broth
1/4 cup petite size frozen peas, defrosted
1/4 cup frozen corn, defrosted
1 1/2 cups cooked wild rice
2 cups cooked chicken, finely chopped
1/2 cup heavy cream
salt and pepper to taste

  1. In a 4-quart soup pot, melt the butter, and saute the onion and thyme together for 3 minutes, until the onion is translucent.  
  2. Add the mushrooms and saute for 3 to 4 minutes, until the mushrooms begin to soften.  
  3.  Add the celery and carrots, and saute another 3 minutes, to soften the vegetables.  
  4. Stir in the flour and cook, stirring for 3 minutes. Stir in the chicken broth and stir until the mixture comes to a boil.  (If you would like to cook this in the slow cooker, at this point, transfer the mixture to the slow cooker and add everything except the cream; add the cream just before serving.  cook the soup on high for 2 hours, low for 4 hours)
  5. Add the peas, corn, rice and chicken, and stir to blend.  Add the heavy cream, and cook until the soup is at serving temperature (about 5 minutes)  Season the soup with salt and pepper, and serve.  
Today was a gorgeous day; after the rains, the sun shines on everything and you can see forever; it's a great day to live in San Diego!

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