Have you ever read the “My Most Embarrassing Story” page that some magazines feature? My grandma is a subscriber to the “Country Woman” magazine and I’ve noticed how so many of the embarrassing stories happened when a newlywed was cooking for her mother-in-law.
So understandably, I was a little nervous about serving this soup (not having made it before) when my mother-in-law came over for lunch recently.
I am happy to report that I didn’t make a single goof and was complimented by both my husband and mother-in-law. I hope you have equal success with this recipe!
P.S. I have a great relationship with my mother-in-law and have no fears that I will be disqualified as her son’s wife based upon my cooking abilities. :)
Chicken Wild Rice Soup
1/2 cup wild rice blend
2 cups chicken stock (plus extra if necessary)
1/2 cup diced carrots
3 T butter
1/2 cup diced onion
1/2 cup diced mushrooms
2 garlic cloves
1/2 tsp parsley
1/2 tsp sage
1/2 tsp thyme
3 T flour
1 tsp salt
1/4 tsp pepper
2 cups milk
1 cup pre-cooked and chopped chicken
Note: I like to soak my rice in water (about a cup) for 6-24 hours ahead of time. This makes it easier to digest AND it reduces the cooking time. After soaking, I drain the water and proceed with the recipe. If you are not soaking the rice, then you will need to add an additional 1/2 cup of chicken broth when cooking.
Place the soaked and drained wild rice, chicken stock, and carrots in a pot. Simmer until rice is tender, about 30-45 minutes.
When the rice is nearly done cooking, in another pot, melt butter and add onions and mushrooms. Saute until onions are tender.
Add garlic, parsley, sage, and thyme and saute briefly until fragrant.
Add flour and cook for a few minutes.
Add milk gradually, whisking out the clumps. Cook until thick.
Add salt, pepper, and chicken.
When the rice is done cooking, add it to the milk mixture. If you would like the soup thinner, you can add some more chicken stock.
Best served with grated cheese on top!
Makes 3-4 servings.
Comment if you make this!