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Chippewa Lakes Chicken Wild Rice Soup |
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| Ingredients - |
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1/2 cup plus 2 tablespoons Butter
1 cup Flour
2 tablespoons Chicken Fat or Butter
1 cup finely chopped Celery
1 cup diagonally sliced Carrot
1 cup finely chopped Onion
1/3 cup finely chopped Green Bell Pepper
1/3 cup finely chopped Red Bell Pepper
2 cups white Shoe Peg Corn or Corn Niblets
2 cups sliced Mushrooms
1 medium Jalapeno
1 gallon homemade or canned Chicken Broth
1 tablespoon finely chopped Fresh Parsley
1 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 teaspoon White Pepper
1/4 teaspoon Ground Nutmeg
1/4 teaspoon Cayenne
1 1/2 pounds Chicken Breasts, cooked, coarsely chopped :
3 cups cooked Wild Rice
1 cup Heavy Whipping Cream
1/2 cup slivered Almonds, toasted
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| Preparation: |
| Heat the butter in a skillet until hot. Stir in the flour. Cook over low
heat for 2 minutes or until of the consistency of a roux, stirring
constantly; do not brown. Heat the chicken fat in a
large saucepan until hot. Add the celery, carrot, onion,
green pepper and red pepper. Saute until the onion is
tender. Stir in corn, mushrooms and jalapeno. Cook
until the mushrooms begin to turn golden brown, stirring frequently. Remove
from heat. Bring broth to
a boil in a 2-gallon stockpot. Stir in roux. Simmer
until thickened, stirring frequently. Stir in vegetable
mixture, parsley, salt, black pepper, white pepper,
nutmeg and cayenne. Bring to a simmer, stirring occasionally. Add chicken,
wild rice and whipping cream and mix gently. Cook just until heated through,
stirring occasionally. Ladle into
soup bowls. Sprinkle with the almonds. |
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