Let's talk about waterless cookware. I bought some good cookware in college. Everyone thought I was crazy but it has never failed me. Today's Chicken and Wild Rice Soup needed to simmer for 2 hours. After putting it together in the morning, I simply had to remove it from the heat while I headed to church. The lid seals itself and, without leaving the stove on, there was no chance for a fire. I got to enjoy a fabulous service with phenomenal songs by Erin and Sara. Ladies, the last some was gorgeous!
Returning in time for the kick off, the soup was ready. Here's a nice recipe for a cold winter's night.
Chicken and Wild Rice Soup
Ingredients:
1/4 cup butter
1/2 finely chopped onion
1/4 cup chopped celery
1/4 cup sliced carrots
1/4 pound fresh sliced mushrooms
2 T reconstituted porchini mushrooms, chopped
1/4 cup and 2 T flour
1 cup cooked wild rice
1/2 pound boneless, skinless chicken breasts, cooked and cubed
1/4 tsp salt
1/4 tsp Curry powder
1/4 tsp powdered mustard
1/4 tsp dried thyme
1/4 tsp ground black pepper
1 cup half and half
1 T and 1 1/2 tsp dry sherry
Directions:
1. Melt butter in large saucepan over medium heat
2. Stir in onion, celery and carrots and saute 5 minutes
3. Add mushrooms and saute 2 more minutes
4. Add flour and stir well. Cook about 3 minutes, stirring constantly
5. Gradually add the chicken broth, stirring constantly
6. Bring to a boil, reduce heat to low and simmer
7. Add rice, chicken, salt, curry powder, mustard powder, thyme, pepper and sherry
8. Heat through, then add half and half
9. Simmer for 1-2 hours (do not allow to boil)
