Restaurant Recipes

The Chocolate Moose Chicken Wild Rice Soup

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Yield: 10 servings

Ingredients

Soup

  • 1 large leek, chopped
  • 3 stalks celery, chopped
  • 2 large carrots, minced
  • 3 tablespoons olive oil
  • 1 cup wild rice
  • 1/2 teaspoon ground black pepper
  • 2 quarts chicken stock
  • 3 cooked chicken breasts, cubed
  • 2 large red potatoes, cubed
  • 1 cup white wine or non-bitter beer

Roux

  • 1/2 cup butter
  • 1 cup flour
  • 1 quart heavy cream

Garnishes

  • 1 red bell pepper, minced
  • 3 tablespoons fresh parsley, chopped

Instructions

Soup

  1. In large soup pot, sauté leeks, celery and carrots in olive oil until leeks are tender. Add wild rice, ground pepper and chicken stock. Bring to a boil. Reduce heat. Simmer for 40 minutes. Add chicken breasts, potatoes and white wine or beer to chicken stock mixture. Simmer for 10 minutes.

Roux

  1. Melt butter in small saucepan. Gradually add flour, stirring so it doesn't lump. Cook over low heat, stirring occasionally, for 5 to 10 minutes. Remove from heat. Gradually pour in cream, stirring with wire whisk. Stir until smooth.

To finish soup

  1. Remove soup from heat. Add roux to soup pot, stirring vigorously. Return soup to heat. Bring just to a boil, stirring often. Remove from heat. Stir in minced red pepper and fresh parsley.


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