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Caro
 
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Hey! I made this soup.....pretty much as the recipe called for.......and I
LOVED it.......some of the most delicious soup I've made in a long while.

Duckie....keep up the good work. I don't make everything you post.....but
I'm often inspired. These days I am back cooking just for myself again,
and though I love to cook, I often lack the inspiration or the ideas.....you
give me that. Thanks!

Caro

"Duckie ®" > wrote in message
...
> Chicken and Wild Rice Soup
> Category: Chicken, Soups
> Yield: 6 servings
> 1 pkg (6 ounces) long-grain and wild rice mix, prepared according to
> package directions
> 1 tbsp vegetable oil
> 2 (about 8 ounces total) boneless, skinless chicken breast halves,
> chopped
> 2 cups (8 ounces) sliced fresh mushrooms
> 1 medium onion, chopped
> 2 cloves garlic, finely chopped
> 2 cans (14.5 ounces each) chicken broth
> 1/2 tsp dried tarragon, crushed
> 1/4 tsp dried thyme, crushed
> 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
> 3 tbsp cornstarch
> 2 tbsp dry white wine (optional)
> 1/4 tsp salt
> 1/8 tsp ground black pepper
> sliced green onions (optional)
> toasted slivered almonds (optional)
>
> Procedures
> HEAT oil in large saucepan. Add chicken, mushrooms, onion and garlic;
> cook, stirring occasionally, until vegetables are tender and chicken
> is no longer pink.
> ADD rice, broth, tarragon and thyme; bring to a boil over medium-high
> heat. Combine small amount of evaporated milk and cornstarch in small
> bowl; stir until smooth. Add to saucepan with remaining evaporated
> milk and wine. Cook, stirring occasionally, until soup is thickened.
> Garnish each serving with sliced green onions and toasted slivered
> almonds or fresh tarragon leaves if desired. Season with ground black
> pepper.
>