Friday, January 14, 2011

Soup Addiction

I've been on a soup kick lately.  I've been gathering recipes for soups to get us through this long, cold winter.  Then, I went visiting Liv and she made me soup. A Schmale Favorite soup.  Chicken and Wild Rice.  It was great.  So great, that I was back less than 24 hours and I had to make it for myself.  So, without further ado, my version of Schmale's Chicken and Wild Rice.


Boil two large chicken breasts.


Made a mix of white and wild rice.  I probably should have used jasamine rice or a wild rice mix, but I thought the mix was too expensive, and I already had calzone rice, so I bought a small box of wild rice and called it done.  Long story short:  it worked.


Used 3 carrots, some button mushrooms, some OLD celery, and one red onion.  After a turn in the food processor and a few minutes on the stove, I was ready for broth and evaporated milk.

I thought the color of mine came out a little more yellow than Liv's.  I think she may have used different amounts of broth and milk.  In any event, the taste was very similar.  This makes a lot of soup.  About 16 cups. It was all I could do to stir it in my largest dutch oven. At the last minute, I turned the chicken briefly in the food processor to shred.  This takes the shortest amount of time.  You pulse for nano seconds, otherwise, the chicken would turn to mush.  Then I added 3 cups of the rice mixture and voila!
Soup's on!



Post script:  Two things I wanted to mention.  I think this is the first time in my adult life that I have ever purchased mushrooms.  To say that I'm not a mushroom fan is an understatement.  I have come to a truce with mushrooms.  I no longer eat around them in dishes, but I'm never going to select, for instance, stuffed mushrooms on the buffet table.  But honestly, I felt like the mushrooms added something to this soup--something I never would have known if Liv hadn't put them in her soup.  I'd have left them out as a matter of course.  So thanks to Liv an the Schmales for turning me on to a recipe with shrooms that I like!

Secondly, this soup made like noodle soup and took up the moisture in the fridge.  Soooo, I have had to add water to every serving, effectively adding another four or five servings per batch.  So, I'm going to guess that this recipe makes 18-20 cups of finished soup product.  I froze a lot, but kept plenty out for this week.  I really, really love this recipe.

Schmale's Chicken and Wild Rice Soup

Make stock, cook chicken and rice ahead of time to make this a quick weeknight meal.

1T olive oil
1 large red onion, choppe
4 stalks celery, diced
3 medium carrots, chopped
1/2 t salt
4 clves garlic, minced
8 oz. button mushrooms, sliced
1/4 cup flour
1/4 t rubbed sage
1/2 t thyme
1/4 t oregano
1/4 t fresh ground black pepper
1/2 T salt
2 T dry sherry (can substitute white wine)
48 oz. chicken stock
12 oz. fat free evaporated milk
3 C cooked chicken, diced
3 C cooked long grain and wild rice blend

Heat oil in stock pot or dutch oven.  Add onion, celery, carrot, and salt.  Cok over medium high for about 6 minutes.  Add garlic and mushrooms.  Cook until mushrooms start to release juices and begin to color, about 5 minutes.

Add flour and spices.  Stir frequently until flour is light brown and thickens a little for a few minutes.  Add dry sherry.  This will release any of the browning flour and prevent anything from scorching.  Add chicken stock and evaporated milk.  Bring to a boil.  Reduce heat and let simmer 20 mins.

Add chicken and rice to the soup. Cook an additional 10 minutes to let the flavors combine.

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3 comments:

  1. That looks dee-licious. Think I may have to pick up some wild rice soon.

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  2. I didn't copy and paste the recipe on this one. You can use my link to get to the Schmale's site. When you get there, you're going to want to take a look around. Good stuff, I'm telling ya!

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  3. Daktari isn't kidding. This soup was fabulous. We ate it for the next week. Dennis seldom 'requests' leftovers, but he actually asked if there was any left a few nights later, foregoing Cowboy sandwiches for chicken and wild rice soup. I'd call that a success!

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