Friday, January 11, 2008

Cream of Chicken and Wild Rice Soup

Since everyone has been sick, I've started making soup for dinner. Last night, I went online and found a recipe for cream of chicken and wild rice soup. I didn't like some of the things it called for, so I switch around some stuff. It turned out great. Here is the recipe:

1 stick of butter
1 cup of finely chopped onions
1 cup of finely shredded carrots
1 cup of finely diced celery
1 tablespoon of pre-minced garlic or 2-3 large cloves finely diced
1/2 teaspoon of salt
1/2 teaspoon of seasoned salt
1/4 - 1/2 teaspoon of cracked pepper
1/2 teaspoon ground mustard
1/2 cup of flour
1/2 teaspoon ground ginger
1 box of quick cook wild rice
1 box of Parmesan Rice (any brand you like)
4 cups of chicken stock
3 cups of milk

Prepare both boxes of rice. Do not add Parmesan packet to the white rice. Melt butter in the soup pot. Add in celery, onions, carrots, salt and pepper. Cook for 4-5 minutes and then add in garlic. Cook an additional 4-5 minutes or until all veggies are tender. Add in flour and stir for one minute. Add in chicken stock, milk, season salt, ground mustard, ginger and Parmesan flavor packet. Bring to a boil. Add in chicken and rice. Cook until rice and chicken are heated.

Daniel and Sarah really loved this mix. Hope you will too.

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