Chicken Wild Rice Soup - cooking recipe

Ingredients
    1 cup wild rice
    5-6 cups chicken stock (divided)
    4 large carrots, sliced
    4 stalks of celery, sliced
    2 large onions, chopped
    8 ounces fresh mushrooms (at least), sliced
    1.5 pounds chicken breast, cubed
    1/2 pound smoked bacon
    1/4 cup dry sherry
    1 tsp sugar
    dusting of corn starch
    1 tsp oil
    1/2 cup flour
    2 cups milk
    Salt
    Pepper
    Red Pepper flakes
    Nutmeg
    4 to 8 ounces cream cheese
Preparation
    Combine wild rice and 4 cups of chicken stock. Bring to a boil, cover and simmer for about 45 minutes.

    While the rice is cooking, chop the vegetables. Cook the onion, carrots and celery in a little bit of chicken broth in the pot that you'll cook the soup in.

    At the same time, cook the bacon until crisp, then drain on a paper towel. Pour off most of the bacon fat and then saute the sliced mushrooms in the remaining fat.

    Marinate the chicken in the sherry and sugar for about 15 minutes; drain, then sprinkle with corn starch. Stir-fry the chicken in the oil in the same pan as the bacon and mushrooms.

    Now put the soup together. Once the rice is cooked, pour the rice and any remaining liquid into the large pot with the vegetables.

    In a separate bowl, mix until smooth the flour, milk and 1 cup of chicken stock. Pour this mixture into the pot. Bring to a boil, stirring constantly; reduce heat and continue to cook until it has thickened. (If it gets too thick, add more broth or water to thin). Add the mushrooms, crumbled bacon and chicken.

    Now check the soup for seasoning. Add salt and pepper to taste, a little sugar (optional), a little nutmeg, and red pepper flakes if you want a little heat.

    For a creamier soup, add 4 to 8 ounces of cream cheese.

    Enjoy immediately!

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