Sour Cream and Wild Rice Soup

Sour Cream and Wild Rice Soup Ingredients

1 1/2 tb Olive oil, divided use	1 Carrot; cut in large chunks
4 Boneless, skinless chicken	1 Celery Rib; cut in half
Freshly ground black pepper	1 Bay Leaf
10 Sun-dried tomatoes, soaked	10 Black Peppercorns; whole
1/4 c Chopped onion	Salt to taste
1 ts Minced garlic	SOUP INGREDIENTS
1 1/2 c Sliced zucchini	1 ts Olive Oil
1 1/2 c Broccoli florets	1 lg Red Onion; thinly sliced
1 1/2 c Chicken broth, divided use	2 md Celery Ribs; thinly sliced
1/4 c Dry vermouth or white wine	3 lg Carrots; peeled and shredded
1 ts Oregano	4 Garlic Cloves; chopped
1 1/2 ts Cornstarch	2 c Mushrooms; sliced
1/4 ts Hot red pepper flakes	1/4 c Flour
1/4 c Heavy cream	Salt
10 oz Linguine, cooked according	Black Pepper; freshly ground
Parmesan cheese	1 c Evaporated Skim Milk
POACHING INGREDIENTS	1 c Sour Cream Substitute
2 Chicken Breasts; excess fat	1 tb Corn Starch
1 qt Water	2 c Wild Rice; Cooked
1 Onion; quartered	3 tb Thyme; fresh chopped

Instructions for Sour Cream and Wild Rice Soup

In a heavy saucepan, combine the chicken and water, bring to a boil, reduce the heat to low and carefully skim off any scum. Add onion, carrot, celery, bay leaf, peppercorns, and salt. Cover and simmer the chicken for 45 minutes to one hour. Remove the chicken from the broth and set aside to cool. Strain the remaining broth, discarding the solids, and place in the refrigerator to chill, or use fat separator to remove all fat from broth. When the chicken is cool enough to handle, remove the meat from the bone and tear or shred into bite sized pieces. Cover and refrigerate until needed. Meanwhile, in a large saucepan, heat the olive oil until sizzling, add the onions, celery, carrots and garlic and cook over medium high heat for about 5 minutes. Lower the heat to medium, add the mushrooms and cook for 5 minutes more. Add the flour, salt and pepper and stir to combine, cooking for 2 minutes. Add the chicken stock (remove the fat that has accumulated at the top of the stock) and the evaporated skim milk. In a small bowl, whisk together the sour cream and the cornstarch. Add to the soup, stirring until thickened and heated through. Add the cooked rice, shredded chicken and thyme, stirring until thick and bubbly. Serve at once.

Main Ingredient: ChickenCuisine: Uncategorized

More like this...

Wild Wild Dinner (Wild Rice/wild Mushrooms)

Crisp Wild Rice Griddlecakes W Golden Caviar and Sour Cream

Cream of Chicken Soup with Wild Rice

Casablanca Cafe Cream of Mushroom and Wild Rice Soup

Cream of Wild Rice Soup

Ingredient Insight - look inside this recipe