Tuesday, February 26, 2013

Soup and Snow

The sunrise and snow present a tranquil scene
Pin ItIf you are tired of the snow and crave putting on shorts and a t shirt,  take a deep breath in.  The countdown has begun to the first day of Spring which begins Wednesday, March 20th.  I love living where we enjoy 4 seasons and here is why. I took this of our backyard at our lakehouse and shortly after I snapped the photo, nearly a dozen beautiful deer , both young and old, appeared in our yard for us to view and enjoy their splendor.  

My soup recipe today is Cream of wild rice soup and will make 10 servings (about 2 1/2 quarts). It's a hearty soup full of chicken, fresh vegetables and wild rice.  

You need:
1 large chopped onion
1 large shredded carrot
2 stalks celery, chopped
1/4 cup butter
1/2 cup all purpose flour
8 cups chicken broth
3 cups cooked wild rice
1 cup cubed cooked chicken breast
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fat free evaporated milk
1/4 cup minced chives (optional)

In a large saucepan, saute the onion, carrot and celery in butter until tender.  Stir in flour until blended.  Gradually add broth.  Stir in the rice, chicken, salt and pepper.  Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.  Stir in milk; cook 3-5 minutes longer.  Garnish with chives.
Enjoy a warm bowlful and serve with your favorite rolls.


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