I was hoping to do some lunch on the PBC today or even some brats on the Weber, but it's raining. My daughter asked for soup - chicken wild rice soup. So that's what we had. I did cheat, I used some store bought stock (wasn't time to make the stock from scratch by the time we decided on the soup.)
Here's the basic "recipe" - I usually modify it based on what is on hand:
• 2 quarts chicken broth (home made or low sodium)
• 1/2 pound fresh mushrooms, chopped
• 1 cup finely chopped celery
• 1 cup finely chopped baby carrots
• 1 TBS butter
• 1 TBS olive oil
• 1 teaspoon chicken bouillon
• 1 teaspoon dried parsley
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1/2 cup dry white wine or additional chicken broth
• ¼ C chopped green onion (white and light green parts)
• 3 cups cooked wild rice
• 2 cups shredded cooked chicken
1. Sweat celery, carrots, peppers, mushrooms in butter and olive oil over low heat until vegetables are almost soft
2. Melt ¼ C butter and sprinkle with ¼ C flour. Whisk to make a roux – cook while stirring, to remove flour taste (about 1 to 2 minutes)
3. Slowly add broth, whisking to prevent lumps – bring to a boil and cook until thickened (a few minutes)
4. Add remaining ingredients and simmer until cooked through (about 10 – 15 minutes)
5. Add seasoning (salt / pepper) to taste
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