There is a chill in the air and it’s time to open up my collection of soup recipes once again. I love soup. Soup is one of those comforting meals that warms you from the inside out. It brings back fond childhood memories of chilly Autumn days, playing outside, kicking around the piles of dried crunchy brown and orange leaves or riding bicycles with the wind hitting your face. On those days my mom would make creamy tomato soup and grilled cheese sandwiches. On the table there would still be evidence of Halloween candy collected the week before and we’d start to decorate the windows for Thanksgiving with Pilgrims, turkeys and Indian corn cardboard cut-outs.
One of my favorite soups in recent years is Creamy Chicken and Wild Rice soup, a taste of Autumn in a bowl. Here is the recipe, I hope you enjoy it.
Creamy Chicken and Wild Rice Soup
• 1 large onion, chopped
• 1 large carrot, shredded
• 1 celery rib, chopped
• 1 cup sliced button mushrooms
• 1/4 cup butter
• 1/2 cup all-purpose flour
• 8 cups chicken broth
• 3 cups cooked wild rice (quick cooking wild rice works great)
• 1 1/2 cups cubed or shredded leftover cooked chicken or turkey
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup evaporated milk
• 1/4 cup minced chives
In a large saucepan, sauté the onion, carrot, celery and mushrooms in butter until tender.
Stir in flour until well blended and cook for a minute to take out the flour taste.
Gradually add in the chicken broth. Stir in the rice, chicken, salt and pepper.
Bring to a boil over medium heat; cook and stir for 2-3 minutes or until thickened.
Stir in milk and heat through.
Serve with a side of crusty sour-dough bread.
Serves 6-8 hearty appetites