Wednesday, December 31, 2008

Slendid Soup!

This is the time of year for a nice hot bowl of soup. I recently tried a new recipe which was a "hit" with the whole family. (Despite major skepticism!) I had a leftover rotisserie chicken from the store. I used that to make the broth and then add the leftover chicken. This recipe comes from Southern Living, Christmas At Home 2008.

Chicken-and-Wild Rice Soup
2 Tbsp. butter
3 celery ribs, thinly sliced
1 medium onion, chopped
1 package (8 oz) sliced fresh mushrooms
2 tsp. minced garlic
4 cans seasoned chicken broth
3 C chopped cooked chicken
1 1/2 C frozen whole kernel corn, thawed & drained
1 can sliced water chestnuts, drained
1 cup uncooked wild rice
1 tsp. salt
3/4 tsp. freshly ground pepper
2 C whipping cream (or milk for a low-fat alternative)
Garnish: toasted slivered almonds
  • Melt butter in a large skillet over med-high heat. Add celery and onion; cook 4 minutes or until almost tender. Add mushrooms and garlic; cook 2 minutes.
  • Stir together mushroom mixture, broth, and next 6 ingredients in a 5-qt. slow cooker.
  • Cover and cook on HIGH 3 hours or LOW 5-6 hours or until rice is tender. Stir in whipping cream. Garnish, if desired. Enjoy!

Happy New Years Eve 2008!