I'll Share My Recipe if you Share Yours Jan.2/2012

14 years ago

Chicken and Wild Rice Soup (Better Homes & Gardens)

2 14-1/2-ounce cans chicken broth

1 cup sliced carrot

1/2 cup sliced celery

1/3 cup wild rice, uncooked

1/3 cup sliced leek or green onion

1/2 teaspoon dried thyme, crushed

2 tablespoons margarine or butter

3 tablespoons all-purpose flour

1 cup half-and-half or milk

1-1/2 cups chopped cooked chicken

2 tablespoons dry sherry

Thin carrot peel strips (optional)

Snipped fresh thyme (optional)

1 Mix broth, carrot, celery, uncooked rice, leek or green onions, dried thyme, and 1/4 teaspoon pepper in a saucepan. Bring to boiling; reduce heat. Cover and simmer 50 or until rice is tender.

2 Meanwhile, melt margarine or butter; stir in flour. Stir in half-and-half or milk. Cook and stir until bubbly. Cook and stir 1 minute more.

Slowly add half-and-half or milk mixture to rice mixture, stirring constantly. Stir in chicken and sherry; heat through. If desired, garnish with carrot peel strips and fresh thyme. Makes 4 servings

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Comments (3)

patti43
14 years ago
Hey Jasdip, great minds must think alike. I'm making the recipe for wild rice soup you posted last year. It doesn't call for celery but I think I'll saute some with the onion.

I've had this soup recipe for a few years and keep meaning to try it, so this is the year. I think it'd be good with a ham sandwich.

Apple and Brie Soup

2-3 Tbsp. butter
1 small onion, chopped
2 stalks celery with leaves chopped
2 apples, peeled, cored and chopped
2 Tbsp. flour
3 c. chicken stock
8 oz. brie, rind removed and cubed, preferably at room temp.
1/4 c. heavy cream
Salt and white pepper
Sherry (not called for in the recipe, but I think I'll add some)

Melt butter in a large saucepan; stir in the onions, celery and apple and saute on low heat until soft and golden. Stir in flour and cook on low heat for about 3 minutes, stirring constantly. Pour in 1 c. of stock, whisking hard until thick and bubbly. Whisk in remaining stoc, bring to a boil, reduce heat, cover and simmer 15 minutes.

Puree (or use a wand blender) until smooth. When ready to serve, reheat on low heat, then stir in the cheese cubes. Let the cheese melt slowly, stirring occasionally. When the cheese has melted, whisk hard if the consistency is not completely smooth. Stir in the heavy cream. Ladle into bowls and garnish each with a few toasted almonds.
sweet_betsy No AL Z7
14 years ago
On my To Try List:

Shrimp Pasta with Creamy Chipotle Sauce (from Modern Comfort Food Blog)

Ingredients

8 ounces dried pasta (linguine, fettuccine, etc.)
1 tablespoon vegetable oil
1 small onion, chopped
2 garlic cloves, peeled and minced
1 small bell pepper, cored, seeded, and sliced
4-5 small fresh plum tomatoes (or 10 cherry tomatoes), stem ends and seeds removed, sliced
1 or more canned chipotle peppers in adobo sauce, minced, plus 1 teaspoon adobo sauce
1/2 teaspoon cumin
1 pound peeled large shrimp
2 teaspoons fresh lemon juice
1 1/2 cups half-and-half, light cream, or evaporated milk
1/4 cup chopped fresh cilantro
Salt and pepper, to taste
(Optional) 1/4 cup grated cotija or parmesan cheese

Preparation

Boil the pasta in a large sauce pan until al dente, according to the package instructions. Drain and set aside.

Heat the oil in a Dutch oven or large frying pan on medium heat and, stirring occasionally, sautÃ¯Â¿Â½ the onions for 2 minutes or until wilted. Stir in the garlic, bell peppers, tomatoes, and cumin. SautÃ¯Â¿Â½ for an additional 2 minutes.

Reduce the heat to medium-low and stir in the chipotle(s), shrimps, lemon juice, and half-and-half (or cream or evaporated milk). Simmer until the shrimps are just cooked through, approximately 3-4 minutes, depending on the size of shrimps used. Stir in the cilantro. Taste and correct the seasoning by adding salt, pepper, and, if needed, additional chipotles to suit your taste.

Return the pasta to the sauce pan in which it was cooked, sprinkle with the grated cheese, if used, and pour the shrimp sauce over it. Toss until well blended and transfer to a serving dish. Serves 4 as a main course.
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Wild rice salad

1 (6 ounce) package wild rice cook according to pkg
mix the mayo, vinegar, sugar, s&p
3/4 cup light mayonnaise
1 teaspoon white vinegar
1 teaspoon white sugar
salt and pepper to taste

Before serving, toss the below in along with the desired amt of dressing
2 cups cooked, cubed turkey meat I prefer chicken shredded
1/4 cup diced green onion
1 cup seedless red grapes I halve mine
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I'll Share My Recipe if you Share Yours Jan.2/2012

Comments (3)

patti43

sweet_betsy No AL Z7

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glenda_al

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