REC - Cream of Chicken Soup with Wild Rice - RFC Cookbook page 31
 

REC - Cream of Chicken Soup with Wild Rice - RFC Cookbook page 31

rec.food.cooking - cookbook - page 31
Soups, Salads & Vegetables

Cream of Chicken Soup with Wild Rice

8 ounces (225 g) uncooked wild rice
3 1/2 pounds (1 5/8 kg) fryer chicken, cut up[*]
7 cups (1 2/3 l) water
8 ounces (225 g) sliced mushrooms
2 tablespoons cooking oil
1 cup (about 150 g or 1 medium onion) onion, chopped
1 cup (about 40 g) chopped celery
2 tablespoons instant chicken bouillon granules
3/4 teaspoon white pepper [I used a tad more]
1/2 teaspoon salt [**]
1/2 cup (about 115 g) butter
3/4 cup (about 75 g) all-purpose flour
4 cups (1 l) milk
3/4 cup (180 ml) dry white wine
[*] l used 4 1/2 pounds "Pick of the Chick".
[**] l didn't add any extra because of the bouillon.

Cook wild rice according to package directions for 40 minutes; drain
off
liquid and rinse thoroughly. Set partially cooked rice aside.

In a large saucepan, combine the chicken and water. Bring to boiling,
reduce heat and simmer for 40 minutes or until the chicken is tender.
Remove chicken from broth and let stand until cool enough to handle.
Skim fat from broth. Strain and reserve broth. Remove chicken meat
from bones. Cut into bite size pieces.

In the same saucepan, cook celery and onion in hot oil for 4-5
minutes;
add mushrooms and cover and cook for 5-10 minutes or until everything
is tender, stirring now and then; remove from heat.

Return the broth to the saucepan. Add the partially cooked wild rice
to the
chicken broth mixture. Stir in the bouillon granules, white pepper and
salt.
Bring to boiling. Reduce heat and simmer, uncovered, for 15 minutes.

In a large separate saucepan, melt the butter. Stir in flour until it
all clings
together and is smooth. Add the milk all at once and stir and cook
until
it's bubbly and thick. Add some hot broth mixture to the white sauce
mixture and stir until smooth; return all to the broth mixture. Stir
in the
chicken pieces and the white wine. Heat through.
According to the recipe, this makes 8 servings. Actually, It's more
like 18
-- it makes A LOT!

Source: Nancy Dooley, Iowa, USA