Thursday, December 15, 2016

Soup is Good Food

I've had a love for wild rice since I was a child.  Growing up in an Italian household, it wasn't something we had very often, so it seemed a bit exotic.  My first encounter with it, was when my mom decided to stuff Cornish game hens---it was a very 60's meal.
As the weather has gotten colder, I'd been thinking about making a chicken and wild rice soup, and it was a winner here at Casa Phillips.  The great thing about wild rice is that you can cook a pound of it, and then freeze what you don't use to toss into other dishes later.
When wild rice is cooked, it splits, giving you a soft center with a crunchy exterior.

Chicken and Wild Rice Soup
Serves 6
This is a great way to use up leftover chicken or holiday turkey.

1/4 cup unsalted butter
1 cup finely chopped onion
3 medium carrots, chopped
3 ribs celery, chopped including the leaves
1/4 cup all-purpose flour
6 cups chicken or vegetable broth
2 cups cooked chicken, cut into bite sized pieces
2 cups cooked wild rice
salt and pepper

In a Dutch oven, heat the butter, and saute the onion, carrots, and celery for 4 to 5 minutes, until the vegetables have softened.  
Add the flour, and cook for 2 to 3 minutes, whisking constantly.
Gradually add the broth, and bring to a boil.  

Add the chicken and wild rice, and simmer for 10 minutes.  
Season with salt and pepper and serve.  The soup can be refrigerated for up to 4 days, or frozen for 2 months.  

You can jazz this up by adding some heavy cream for a more luxurious mouth-feel, or add some other vegetables, like sauteed mushrooms, zucchini, or spinach.  Buon appetito.

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