Chicken, Wild Rice Broccoli Soup |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Based on a recipe from Beatrice Ojakangasï¿1/2 book, The Best of Wild Rice Recipes. Beatrice is my favorite Finnish-American cookbook author. This is very earthy and perfect for fall and winter. Ingredients:
2 cups raw wild rice |
1 1/2 teaspoons salt |
7 1/2 cups water |
3 tablespoons butter |
1 onion, chopped |
1/2 lb fresh mushrooms, chopped |
2 lbs broccoli, chopped |
3 carrots, finely chopped |
2 cups chicken broth |
2 tablespoons flour |
2 cups light cream |
2 cups cooked chicken, diced |
salt |
pepper |
Directions:
1. Wash wild rice in three changes of hot tap water; drain. Add rice, salt, and water to saucepan and heat to boiling. Reduce heat and cover. Simmer until rice is tender and has absorbed the water, about 30 to 45 minutes; for al dente rice, drain after 30 minutes. Rice should be tender but not mushy. Some kernels will be open, and others will be just tender. Set aside.
2. Melt the butter in large heavy pot. Add the onion and mushrooms, sautéing for 5 minutes or until vegetables are cooked.
3. Add the broccoli, carrots and chicken broth. Simmer until vegetables are tender.
4. Place the vegetable mixture into a blender or food processor and process until smooth. You may need to do this in batches. Add flour and cream; blend until smooth. Return pureed vegetables to pot.
5. Heat to simmering and cook until thickened.
6. Stir in the chicken and wild rice.
7. Add salt and pepper to taste.
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