Tuesday, May 20, 2008

Chicken Wild Rice Soup

MN has got to be the wild rice capital of the world. You can't drive up North without seeing a dozen signs along the way advertising wild rice for sale. I've been cooking up a storm again for another family that just had a baby. It's been really windy here and a bit chilly so I've been in the mood for my favorite soup. I hope they don't mind, given that it's actually spring here now and we typically eat this in the fall. But honestly, who can resist Byerly's famous Wild Rice Soup? I bought their cookbook just for this one recipe. I actually made a triple batch today, which I usually do, it seems a shame not to make a full pot of it since you are going to the trouble of cooking wild rice, which takes for-EVER!!! This soup freezes well and of course it's great to share with friends or neighbors. Surprise someone in your life with a homemade pot of thsis delicious soup today! Ok, well tomorrow will be just fine since you probably don't have all the ingredients on hand.

Wild Rice Soup
6 Tb butter
1 Tb minced onion
1/2 C flour
3 C chicken broth
2 C cooked wild rice (leave 45 minutes to do this beforehand)
2 C cubed, cooked chicken
1/2 C finely shredded carrots (just buy the pre-shredded in the bag carrots)
3 Tb chopped slivered almonds
1/2 tsp salt
12 oz can evaporated milk
Snipped fresh parsley or chives for garnish

Melt butter in stockpot; saute onion until tender. Blend in flour; gradually stir in broth. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in wild rice, chicken, carrots, almonds and salt; simmer about 5 minutes. Blend in milk; heat to serving temperature. Garnish with parsley (only if you are eating this right away). Amount: 6 cups

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