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- Chicken and Wild Rice Soup
-
- 1/2 cup butter
- 1/2 cup butter
- 1/2 cup butter
- 2 tbsp butter
- 2 tbsp butter
- 1 cup flour
- 1 cup flour
- 1 cup flour
- 2 tbsp chiicken fat or butter
- 2 tbsp
- 2 tbsp
- 1 cup celery, chopped finely
- 1 cup celery, finely chopped
- 1 cup celery, finely chopped
- 1 cup carrot, sliced diagonally
- 1 cup carrot, sliced diagonally
- 1 cup carrot, sliced diagonally
- 1 cup onion, chopped finely
- 1 cup onion, chopped finely
- 1 cup onion, chopped finely
- 1/3 cup green pepper, chopped finely
- 1/3 cup green pepper, finely chopped
- 1/3 cup green pepper, finely chopped
- 1/3 cup red pepper, chopped finely
- 2 cup white shoe peg corn/corn niblets
- 2 cup mushrooms, sliced
- 1 medium jalapeno
- 1/2 cup almond, slivered and toasted
- 1 gallon chicken broth
- 1 tbsp parsley, finely chopped
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp white pepper
- 1/4 tsp ground nutmeg
- 1/4 tsp cayenne
- 1 1/2 lbs chicken breasts, cooked and coarsely chopped
- 3 cups wild rice
- 1 cup whipping cream
- Directions
- Heat the butter in a skillet until hot. Stir in the flour. Cook over low heat for 2 minutes or until of the consistency of a roux, stirring constantly; do not brown. Heat the chicken fat in large saucepan until hot. Add the celery, carrot, onion, green and red peppers. Sauté until the onion is tender. Stir in corn, mushrooms, and jalapeño. Cook until the mushrooms begin to turn golden brown, stirring frequently. Remove from heat. Bring broth to a boil in a 2 gallon stockpot. Stir in roux. Simmer until thickened, stirring frequently. Stir in vegetable mixture, parsley, salt, black and white pepper, nutmeg, and cayenne. Bring to a simmer, stirring occasionally. Add chicken, wild rice and whipping cream and mix gently. Cook just until heated through, stirring occasionally. Ladle into soup bowls. Sprinkle with the almonds.
- Provided by:
- Stacy Diederich, Farm Credit Services Southwest
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