Thursday, October 13, 2011

Creamy Chicken Wild Rice Soup

2 1/2 c. water
1/2 c. long grain wild rice
1/2 c. long grain brown rice

6 TBS butter (3/4 stick)

1 large onion, diced
1 clove garlic, minced
1 c. baby carrots, thinly sliced
1 c. diced celery

1/2 c. unbleached flour
6 c. organic chicken broth
1 c. diced cooked chicken

1 tsp ground coriander
3/4 tsp ground tumeric
1/2 tsp ground cumin
1/4 tsp ground ginger
1/2 tsp crushed red pepper

1/2 c. Sauvignon Blanc or other dry white wine

1 c. milk

Combine water & rice in 2 1/2 qt. saucepan; bring to a boil over medium high heat. When water boils, immediately reduce heat to simmer & cook rice for 35 minutes or until all liquid is absorbed. Remove from heat when done.

While rice cooks, melt butter in 4 quart stock pot over medium heat. When melted, add onion, garlic, carrots & celery. Cook, stirring occasionally, until onion becomes translucent, about 5 minutes. Sprinkle flour over vegetables & stir until all lumps have disappeared. Cook for 3 minutes, stirring constantly.

Gradually stir in chicken broth, stirring constantly, scraping bottom well. Raise liquid just to a boil. Quickly stir in chicken & cooked rice; reduce heat to a simmer. Stir in seasonings. Cook partially covered until vegetables are tender, about 15 minutes.

Stir in wine & cook an additional 5 minutes.

Gradually stir in the milk, continue to heat until the soup is thick & heated through.