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Sour Cream And Wild Rice Soup

Type: Poultry
Courses: Soup
Serves: 8 people

Recipe Ingredients

  Poaching Ingredients
2   Chicken breasts - excess fat
  Skin removed
1   Water
1   Onion - quartered
1   Carrot - cut in large chunks
1   Celery rib - cut in half
1   Bay leaf
10   Black peppercorns - whole
  Salt to taste
  Soup Ingredients
1 teaspoon 5mlOlive oil
1 teaspoon 5mlRed onion - thinly sliced (large)
2 teaspoons 10mlCelery ribs - thinly sliced (medium)
3 teaspoons 15mlCarrots - peeled and shredded (large)
4   Garlic cloves - chopped
2 cups 474mlMushrooms - sliced
1/4 cup 15g / 0.5ozFlour
  Salt
  Black pepper - freshly ground
1 cup 237mlEvaporated skim milk
1 cup 237mlSour cream substitute
1 tablespoon 15mlCorn starch
2 cups 320g / 11ozWild rice - cooked
  To package dir - without fat or salt
3 tablespoons 45mlThyme - fresh chopped

Recipe Instructions

In a heavy saucepan, combine the chicken and water, bring to a boil, reduce the heat to low and carefully skim off any scum. Add onion, carrot, celery, bay leaf, peppercorns, and salt. Cover and simmer the chicken for 45 minutes to one hour. Remove the chicken from the broth and set aside to cool. Strain the remaining broth, discarding the solids, and place in the refrigerator to chill, or use fat separator to remove all fat from broth.

When the chicken is cool enough to handle, remove the meat from the bone and tear or shred into bite sized pieces. Cover and refrigerate until needed. Meanwhile, in a large saucepan, heat the olive oil until sizzling, add the onions, celery, carrots and garlic and cook over medium high heat for about 5 minutes. Lower the heat to medium, add the mushrooms and cook for 5 minutes more. Add the flour, salt and pepper and stir to combine, cooking for 2 minutes.

Add the chicken stock (remove the fat that has accumulated at the top of the stock) and the evaporated skim milk. In a small bowl, whisk together the sour cream and the cornstarch. Add to the soup, stirring until thickened and heated through.

Add the cooked rice, shredded chicken and thyme, stirring until thick and bubbly. Serve at once.

Source:
Larry Haftl

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