Chicken and Wild Rice Soup
Some food lovers refer to wild rice as 'the caviar of grains'. It's no wonder Minnesotans serve many versions of this specialty soup with pride.
2 (14.5-ounce) cans chicken broth
1 cup sliced carrot
1/2 cup sliced celery
1/3 cup wild rice, uncooked
1/3 cup sliced leek or green onion
1/2 teaspoon dried thyme, crushed
2 tablespoons margarine or butter
3 tablespoons all-purpose flour
1 cup half-and-half (light cream) or milk
1 1/2 cups chopped cooked chicken
2 tablespoons dry sherry
Thin carrot peel strips (optional)
Snipped fresh thyme (optional)
- Mix broth, carrot, celery, uncooked rice, leek or green onions, dried thyme, and 1/4 teaspoon ground black pepper in a saucepan. Bring to boiling; reduce heat. Cover and simmer 50 or until rice is tender.
- Meanwhile, melt margarine or butter; stir in flour. Stir in half-and-half (light cream) or milk. Cook and stir until bubbly. Cook and stir 1 minute more. Slowly add half-and-half (light cream) or milk mixture to rice mixture, stirring constantly. Stir in chicken and sherry; heat through.
- If desired, garnish with carrot peel strips and fresh thyme.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): calories: 355, total fat: 19g, saturated fat: 7g, cholesterol: 69mg, sodium: 1037mg, carbohydrate: 23g, fiber: 2g.
Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.