Thursday, November 4, 2010

Wild Rice Soup Recipe

We love wild rice around here. And we are having very unusually cold weather for this time of year. Pair the two up and this is a perfect meal for a cold day.



I decided to make this at the last minute and had no fresh mushrooms so I used dried ones. I am a big fan of dried mushrooms.


All you do is cover them with water, stick them in the microwave for a minute or two and cover them for about a half hour. Save the steeping liquid. You just made mushroom tea and it is full of flavor and will help flavor your soup.


To cook the rice (I wanted 4 cups of cooked rice) I added 2 cups of rice and 2 tsp. of salt in a heavy pan. Add 6 cups of water, bring this to a boil and then simmer for about 30 minutes. The rice will pop open when done.




Then make sure to make a recipe of my no-knead rosemary bread to serve with it! Hehe!!!


I seasoned chicken breasts with salt, pepper and celery salt and grilled them on the stove top. Set them aside to cool.


I diced a large onion.


Three carrots.


A bunch of celery along with it's leaves.


And diced about 3 cups of ham into small cubes.


I strained the mushrooms out of the water and chopped them into small pieces.


In a heavy large pot melt a stick of butter.


Saute the onions for a couple of minutes.


Stir in the carrots.


Add some salt and pepper.


And sprinkle in several tsp. of thyme.


Add 4 bay leaves.



Add the chopped mushrooms.


Strain the rice saving some of the liquid. about 3 cups. Then add the cooked rice.


Stir everything together.


Add 1 tsp. of turmeric.


Sprinkle in some chicken bouillon.


Add 1 tsp. of sugar.


Then sprinkle in about 4 T. of flour. Stir it around and cook for a couple minutes to cook away the flour flavor.


Add the mushroom liquid leaving the sediment on the bottom out of the mix.


Add the reserved rice liquid.


Pour in about 4-5 cups of chicken stock.


Turn the heat up and cook until it is just coming to a boil.


The lower the heat and add the chicken and the ham.


Add some fresh chopped parsley. Stir it around and check for seasoning. Add about 2 cups of half and half or if you want it to be really rich use cream.


What a great combination. It is especially good served with a piece of the rosemary bread.