Chicken Wild Rice Soup
Nestled amidst the rolling hills of Minnesota, I had the good fortune to encounter a fellow farm wife who shared her treasured recipe for this delectable soup. With its heartwarming blend of savory ingredients, it has become a staple in my kitchen, reminding me of the cozy warmth and camaraderie of country living.
Nestled amidst the rolling hills of Minnesota, I had the good fortune to encounter a fellow farm wife who shared her treasured recipe for this delectable soup. With its heartwarming blend of savory ingredients, it has become a staple in my kitchen, reminding me of the cozy warmth and camaraderie of country living.
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup butter
- 1 finely chopped onion
- 1/2 cup chopped celery
- 1/2 cup sliced carrots
- 1/2 pound fresh sliced mushrooms
- 3/4 cup all-purpose flour
- 6 cups chicken broth
- 2 cups cooked wild rice
- 1 pound boneless skinless chicken breasts cooked and cubed
- 1/2 teaspoon curry powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon dried parsley
- 1 cup slivered almonds
- 3 tablespoons dry sherry
- 2 cups half-and-half
- Carbohydrate 44.9999855471441 g
- Cholesterol 910.083571996329 mg
- Fat 206.600149560514 g
- Fiber 4.05943020166723 g
- Protein 203.846914626202 g
- Saturated Fat 78.008890448488 g
- Serving Size 1 1 serving (1545g)
- Sodium 1219.32037461732 mg
- Sugar 40.9405553454769 g
- Trans Fat 15.7556599736519 g
- Calories 2889 calories
Step-by-step
- Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
- Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)
Ingredient weights and measures miss the silent chemical behavior of dairy-heavy broths held at low heat. Half-and-half splits under sustained high temperatures, turning a velvety pot into a grainy disappointment.
- Store the finished soup in shallow airtight glass containers within two hours of cooking to drop the internal temperature past the danger zone rapidly.
- Expect the starch from the wild rice to absorb liquid continuously in the refrigerator, yielding a thicker consistency by day two that requires a splash of chicken broth during reheating.
- Scale the yield down by halving the all-purpose flour and butter fats directly in a three-quart saucepan if cooking for a single person instead of eight.
- Reheat portions gently on the stovetop over medium-low heat, stirring constantly until the center reaches 165 degrees Fahrenheit without letting the edges bubble.
- Submerge leftover almonds separately if possible to preserve their crunch, or accept a softer nut texture after forty-eight hours submerged in liquid.
Proper refrigeration yields up to four days of safe storage for poultry-based cream soups. Freezing is not recommended because the emulsified dairy fat separates completely upon thawing.
