I must be on a soup kick, since a few of my last posts (although spanning a few months) have been about soup. But here's why, until this winter, my hubby wouldn't eat soup. Or at least, there were very few soups that he would eat, and by soup, I really mean chili...with no beans...just tomatoes and meat...and by tomatoes I mean crushed tomatoes, with no chunks, so that he wouldn't have to actually feel the texture of a tomato. Something happened and now he's eating soups with visible chunks of carrots, celery, and onion. Although, last night he did admit to me that when he sees the carrot on his spoon, he doesn't really chew so as not to have to deal with the texture. However, in this soup, with all of the texture of the wild rice, you wouldn't notice the texture of the carrot anyway.
(Minnesota*) Cream of Chicken & Wild Rice Soup
* a shout out to my future brother-in-law
3 1/2 cups chicken broth
1 cup chopped carrot
3 1/2 cups chicken broth 1 cup sliced carrot 1/2 cup sliced celery 1/3 cup wild rice 1/3 cup sliced onion 1/2 teaspoon dried thyme 2 tablespoons butter 3 tablespoons flour 1 cup half-and-half cream 1 1/2 cups cut-up cooked chicken q11
1/2 cup chopped celery
1/3 cup chopped onion
1/2 cup or more uncooked wild rice (I buy mine in bulk here when I visit my parents)
1/2 tsp dried thyme
1 1/2 cups chopped cooked chicken
Salt and pepper to taste
*to make the cream soup, in a small sauce pan, melt 2 Tbl. butter. Whisk in 2 Tbl. flour, allow to cook for a minute or so, while continuing to whisk. Stir in 1 cup cream, half and half, or whole milk. Continue stirring and allow soup to thicken.
Mix broth, carrots, celery, onions, wild rice, and thyme and bring to a boil. Reduce heat and cover. Simmer approximately 1 hour.
Add cream soup and chicken and heat through.
This recipe makes about 4 servings. Sometimes I add more chicken broth and steamed white rice to increase the servings. My hubby really likes it with the added steamed rice and it was a hit with my 3 year old.