At Thanksgiving a family friend asked if I had a wild rice soup recipe. I didn't but it has been on my to do list for a while. So after the holiday I started experimenting. I wanted to use leeks instead of onions, but the first time I tried to make it I could not find them. I used onion instead. I also wanted to use a box wild rice blend. The first pot was delicious but the wild rice blend was not "wild" enough. The first attempt was so good. Dear sister loved it. But I really wanted to try it with leeks and more wild rice. The second time I was able to find leeks and a "wilder" rice blend. I really couldn't tell much difference. So if you can't find leeks don't worry about it. I suggest finding a rice blend with as much wild rice as possible. It will just have more texture and chew the more wild rice there is in the blend. This may not be the healthiest of soup recipes but it is really, really, creamy and tasty. So worth the calories! I think the decadence of butter and half & half makes it very filling. I love the mushrooms, leeks and the wild chewy rice too. A great twist on chicken soup. I am so glad I finally tried making this soup. I will definitely make it over and over again. I can't wait to try it with leftover turkey one day.
Chicken Wild Rice Soup with Mushrooms
Serves 6
Ingredients
1/4 cup unsalted
butter
2 leeks,
chopped and rinsed thoroughly (or 2 small onions)
2 carrots, diced
2 ribs
celery, diced
1 clove garlic,
minced
8 oz.
mushrooms, sliced
1/2 teaspoon
salt, or to taste
1/8 teaspoon
pepper, or to taste
1 dash red
pepper flakes
1-1/2
tsp. Italian Herb Rub
1/3 cup
all-purpose flour
6 cups
unsalted chicken stock
1 cooked
chicken breast, diced
1 (4.3 oz.) box long
grain and wild rice mix (save seasoning for another use)
1 cup half
and half
Directions
In a Dutch
oven, saute the carrot, celery and leeks(white and pale green parts) in butter for 5 minutes or until
tender. Season with salt and peppers. Add garlic, mushrooms and Italian herb rub
continue to cook until mushrooms begin to brown and soften. Stir in the flour
until blended. Continue to stir constantly until no longer smells like flour.
Gradually add broth, cook and stir for 2 minutes or until thickened. Add the
chicken, return to a boil. Add the rice; reduce heat, cover and simmer for 15 to
20 minutes until rice is cooked. Add half and half and continue to cook until
warm through. Taste for seasoning, adjust if necessary and serve.
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| Wild Rice Blend and "Wilder" Rice Blend |
