Chicken Soup with Wild Rice
Source of Recipe
Brenda-Lee Olson
Recipe Introduction
Diana Rattray
List of Ingredients
* 1 1/3 cups (8 oz) uncooked wild rice
* 3 lb Broiler-fryer chicken, cut up
* 7 cups Water
* 12 oz Sliced mushrooms
* 2 tb Cooking oil
* 1 cup Chopped onion
* 1 cup Chopped celery
* 2 tablespoons chicken bouillon granules (or crushed bouillon
cube - check gf status)
* 3/4 teaspoon White pepper
* 1/2 teaspoon Salt
* 1/2 cup cf margarine or slightly less olive oil
* 3/4 cup all purpose gf flour blend
* 4 cups potato or rice milk
* 3/4 cup dry white wine (or grape juice)Recipe
Preparation:
Partially cook wild rice according to package directions, but after 30
minutes; drain off liquid and rinse. Set the partially cooked rice
aside.
In a large Dutch oven or stockpot, combine the chicken and water and
bring to boiling. Reduce heat, cover and simmer for 35 to 40 minutes
or until 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 pot, cook mushrooms in hot oil for 4 to 5 minutes or until tender.
Add onion and celery. Cover and cook for 5 to 10 minutes or until
tender, stirring once (Diana says: I'd probably do the onion and
celery first, until translucent, and then add mushrooms and cover and
cook). Remove from heat. Return broth to the stock pot.
Add partially cooked wild rice to the chicken broth. Stir in the
bouillon, white pepper and salt. Bring to boiling and then reduce heat
and simmer, uncovered, for 15 minutes.
In a large saucepan, melt the margarine; stir in the gf flour until
smooth. Add potato milk all at once. Cook and stir until bubbly. Stir
into soup mixture. Stir in the chicken pieces and the dry white wine;
heat through.
Serves 8.
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