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Okay, what kind of soup did you make?
Katra > wrote in news:Katra-
:
> What kind?
>
>
2 soup recipes.
This is a nice cold weather soup, and fairly easy to make...
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Creamy Chicken And Wild Rice Soup
soups
1 tablespoon vegetable oil
2 cups sliced mushrooms
1 3/4 cups onions, chopped
2 cloves Elephant garlic, sliced thinly
1 whole boneless /skinless chicken breast; chopped
8 cups chicken stock
3 cups cooked wild rice mixed with white; rice
1/2 teaspoon tarragon
1/4 teaspoon thyme
1/8 teaspoon black pepper
2 tablespoons cornstarch
-----Mixed In-----
2 tablespoons water; *
1 cup heavy cream
-----OR-----
12 -ounce can of evaporated fat-free milk
salt
1 large carrot bite sized
2 ribs celery bite sized
1 can corn nibblets drained
Heat the oil in a large saucepan and toss in the mushrooms, onions, and
garlic.
Cooked turkey works well in this
Saute over high heat for 3-5 minutes, then add chopped chicken and stir
until chicken is no longer pink.
Add the stock, cooked rice, and herbs.
Bring to a boil over medium heat.
Stir in the dissolved cornstarch and keep stirring until thickened.
Stir in the cream, then turn down the heat*** and let the flavors blend on
a simmer for about 5 minutes.
When ready to serve, ladle into bowls
* The Corn Starch and water mixture is a thickening agent.
** The usual mix of rice is 3 parts long grain white rice too 1 part wild
rice.
Note wild rice takes longer to cook than white.
*** Careful that the cream does curdle in the higher heat....
better to turn down the heat count to 30 and then add the cream (if
using an electric stove).
Last Time I made this (last weekend) I added brocolli to it, and it worked
well.
** Exported from Now You're Cooking! v5.64 **
This one is good too!
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I call this "Nancy's Chicken Tortilla Soup" because that's where I got it.
But actually it is a Joan Lunden recipe.
soups
1 medium onion chopped
2 stalks celery chopped
1 carrot; chopped
2-3 garlic cloves minced
2 tbsp vegetable oil
1 4 oz can green chiles
1 15oz can italian herbed tomatoes chopped; with juice
4 cups chicken stock; 4 -6 cups
1 tsp lemon pepper (use a strong tasting brand)
2 tsp worchester sauce
1 tsp chili powder
1 tsp ground cumin powder
1/2 tsp hot sauce (to taste)
1/2 cup water
4 tbsp flour
1 lb chicken parts skinned and de-boned; i use thighs
1/3 cup sour cream; see note
In a heavy large dutch oven over medium heat soften the onion carrot and
celery in the oil. Add the minced garlic and cook about one more minute.
Add the green chiles and the chopped tomatoes, then add the chicken stock
and the seasoning. Simmer for about 20 minutes.
In a small bowl stir together the flour and water then add to soup. Simmer
5 minutes more.
Add the chopped chicken meat. Simmer about 5 minutes more.
stir in the sour cream and serve.
Best served with corn tortilla chips .
Note if you are going to freeze parts of this don't add the sour cream till
ready to serve. Sour cream doesn't freeze well.
(Nancy prefers to make this with italian sausage)
** Exported from Now You're Cooking! v5.64 **
--
Once during Prohibition I was forced to live for days on nothing but food
and water.
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FIELDS, W. C.
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