Tomorrow will be a busy day for me. I want to make soup and a crockpotted
ham.

This soup is very forgiving you can add most any veggie to it, this time
I'm adding 1 green bell pepper, diced. I most always skip adding the corn.
Plus I add more chicken than the recipe states and I use a pint of half and
half instead of the cup of heavy cream and extra garlic.

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Creamy Chicken And Wild Rice Soup

Soups/Chowders

1 tablespoon vegetable oil
2 cups sliced mushrooms
1 3/4 cups onions, chopped
2 cloves Elephant garlic, sliced thinly
1 whole boneless /skinless chicken breast; chopped
8 cups chicken stock
3 cups cooked wild rice mixed with white; rice
1/2 teaspoon tarragon
1/4 teaspoon thyme
1/8 teaspoon black pepper
2 tablespoons cornstarch
-----Mixed In-----
2 tablespoons water; *
1 cup heavy cream
-----OR-----
12 -ounce can of evaporated fat-free milk
salt
1 large carrot bite sized
2 ribs celery bite sized
1 can corn nibblets drained

Cooked turkey works well in this

Heat the oil in a large saucepan and toss in the mushrooms, onions, and
garlic.Saute over high heat for 3-5 minutes.

Then add chopped chicken and stir until chicken is no longer pink.

Add the stock, cooked rice, other veggies and herbs.
Bring to a boil over medium heat.

Stir in the dissolved cornstarch slurry and keep stirring until thickened.

Stir in the cream, then turn down the heat*** and let the flavors blend on
a simmer for about 5 minutes.

When ready to serve, ladle into bowls

* The Corn Starch and water mixture is a thickening agent.

** The usual mix of rice is 3 parts long grain white rice too 1 part wild
rice.
Note wild rice takes longer to cook than white.

*** Careful that the cream does curdle in the higher heat....
better to turn down the heat count to 30 and then add the cream (if
using an electric stove).



** Exported from Now You're Cooking! v5.70 **


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The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.