The weather here is still in the 70's during the day, but the nights are just barely starting to require a light sweater... so FALL!!!
I made this soup a long time ago, mishing & mashing a few recipes, wrote it down on some scrap paper, and lost it. So, last night, with a tiny bit of chill in the air, I decided to re-create it, and success!
Note: it was sooo good that I didn't actually have many pics - this one is all I've got of the finished product - but don't let that stop you!
Here's the recipe:
8 oz un-cooked wild rice
2.5 cups chicken stock or broth
Follow the instructions on the wild rice package - mine was from Lundberg, and called for water, but I have a ton of homemade chicken stock, so used that instead.This part will take about 45 minutes, so get that going, then move to the prep. If you can, get already cooked wild rice - this will speed things up.
1 onion, diced finely
1 large carrot, diced finely
1-2 ribs celery, diced finely (seeing a theme here? keep it up...)
8-10 medium brown mushroom tops (use whatever you have, this is just what was in my fridge), yup - diced finely
3 large garlic cloves, minced
1-2 pats of butter
a few glugs of olive oil
In a large heavy pan (used my dutch over for this) melt the butter & olive oil over medium high heat - add the onions, carrot, celery, mushrooms, garlic. Cook for about 10-15 minutes, until the aromatics are all softened, not browned - adjust the heat if needed.
Move the aromatics away from the center, and add another glug of olive oil, wait until it's heated up, and then add about 1/4-1/3 cup flour to the pan. Stir it around the veggies until it's completely absorbed, and cook for about 5-10 minutes.
Once the flour is absorbed and cooked, add:
2 cups whole milk
2 cups chicken stock or broth
2-3 cups of chicken from a rotisserie chicken or a few breasts/thighs - I used a mixture, but feel free to go either way, it'll still be tasty!
2-3 cups wild rice (this won't use all that you cooked - save the rest for another use)
Bring the mixture up to boil, then turn down to a simmer for about 20 minutes
Add salt & pepper to taste.
If the soup is "missing" something, try adding a small amount of vinegar - i used about a teaspoon of white wine vinegar, and it perked it right up.
Serve with bread and a salad.
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