Tomorrow will be a busy day for me. I want to make soup and a crockpotted
ham.

This soup is very forgiving you can add most any veggie to it, this time
I'm adding 1 green bell pepper, diced. I most always skip adding the corn.
Plus I add more chicken than the recipe states and I use a pint of half and
half instead of the cup of heavy cream and extra garlic.

@@@@@ Now You're Cooking! Export Format

Creamy Chicken And Wild Rice Soup

Soups/Chowders

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

Cooked turkey works well in this

Heat the oil in a large saucepan and toss in the mushrooms, onions, and
garlic.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, other veggies and herbs.
Bring to a boil over medium heat.

Stir in the dissolved cornstarch slurry 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).



** Exported from Now You're Cooking! v5.70 **


--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Mr Libido Incognito wrote:
> Tomorrow will be a busy day for me. I want to make soup and a crockpotted
> ham.
>
> This soup is very forgiving you can add most any veggie to it, this time
> I'm adding 1 green bell pepper, diced. I most always skip adding the corn.
> Plus I add more chicken than the recipe states and I use a pint of half and
> half instead of the cup of heavy cream and extra garlic.
>
> @@@@@ Now You're Cooking! Export Format
>
> Creamy Chicken And Wild Rice Soup
>
> Soups/Chowders

<snipped rec>

Thanks. Kept this one.

Cheers
Cathy(xyz)

Mr Libido Incognito wrote:
> Tomorrow will be a busy day for me. I want to make soup and a crockpotted
> ham.
>
> This soup is very forgiving you can add most any veggie to it, this time
> I'm adding 1 green bell pepper, diced. I most always skip adding the corn.
> Plus I add more chicken than the recipe states and I use a pint of half and
> half instead of the cup of heavy cream and extra garlic.
>
> @@@@@ Now You're Cooking! Export Format
>
> Creamy Chicken And Wild Rice Soup

This looks like a keeper. I still haven't made the Byerly's recipe. I
hope to make one or the other of these soon.

Carol

Carol Peterson wrote on 15 Oct 2005 in rec.food.cooking

> This looks like a keeper. I still haven't made the Byerly's recipe. I
> hope to make one or the other of these soon.
>
> Carol
>
>

So is this a permenent nick-name change?

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Mr Libido Incognito wrote:
> Carol Peterson wrote on 15 Oct 2005 in rec.food.cooking
>
> > This looks like a keeper. I still haven't made the Byerly's recipe. I
> > hope to make one or the other of these soon.
> >
> > Carol
> >
> >
>
> So is this a permenent nick-name change?

I hope so. I tried using Carol some time back, and people really
wanted to have Damsel back. I'm tired of being called Damsel all the
time. It's been 13 years. It's time to go back to being ME.

Carol

Carol Peterson wrote on 15 Oct 2005 in rec.food.cooking

> I hope so. I tried using Carol some time back, and people really
> wanted to have Damsel back. I'm tired of being called Damsel all the
> time. It's been 13 years. It's time to go back to being ME.
>
> Carol
>
>

Well Carol, I hope it works for you.
BTW the Byerly's Wild Rice Soup is very nice.

@@@@@ Now You're Cooking! Export Format

Byerly's Wild Rice Soup

Soups/Chowders, tested

6 tablespoon butter
1 tablespoon onion; minced
1/2 cup flour
3-1/2 cup chicken broth
2 cup wild rice; cooked
1/2 cup carrots; finely grated
1/3 cup minced ham
3 tablespoon almonds; slivered
1/2 teaspoon salt
1 cup half and half
2 tablespoon dry sherry; (opt.)

In large saucepan, melt butter; saute onion until tender. Blend in flour;
gradually add broth. Cook, stirring constantly, until mixture comes to a
boil; boil and stir 1 minute. Stir in rice, carrots, ham, chopped almonds
and salt; simmer about 5 minutes. Blend in half-and-half and sherry; heat
to
serving temperature.

Doubles nicely

Recipe courtesty of Byerly's via Carol Peterson
Yield: 6 servings



** Exported from Now You're Cooking! v5.70 **



--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Mr Libido Incognito" > wrote in message
...
> Tomorrow will be a busy day for me. I want to make soup and a crockpotted
> ham.
>
> This soup is very forgiving you can add most any veggie to it, this time
> I'm adding 1 green bell pepper, diced. I most always skip adding the corn.
> Plus I add more chicken than the recipe states and I use a pint of half
> and
> half instead of the cup of heavy cream and extra garlic.
<snip yummy sounding recipe>


Thanks so much for posting this...I'm forwarding it to my mom as soon as I
finish this!
Being from MN, we love chicken and wild rice soup...but good luck finding a
decent version in Sandy Eggo! Ha. It's like trying to find me some MN Mushy
Chow Mein.

kimberly

Nexis wrote on 15 Oct 2005 in rec.food.cooking

> Thanks so much for posting this...I'm forwarding it to my mom as soon
> as I finish this!
> Being from MN, we love chicken and wild rice soup...but good luck
> finding a decent version in Sandy Eggo! Ha. It's like trying to find
> me some MN Mushy Chow Mein.
>
> kimberly
>

well it isn't a MN soup recipe...It came from soupsong and I'm in MB

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.