One of my dearest friends cooks, bakes, and grills like a professional chef. She loves to chop vegetables, says things like “ramekins” and has her own tablecloth named after her—The Christine—for purchase at The Palate in Stockholm, WI: http://www.thepalate.net/. Preparing food has been her passion since before my husband and I met Christine and her husband, Mark, over 15 years ago. It has been our good fortune to be the lucky recipients of many delicious meals and absolutely wonderful times in their home. Since I am all about following our passion, this is my way of letting her have an outlet for hers. Enjoy!
Whether it’s cold outside or you’re feeling a little under the weather, soup can be a comforting and beneficial remedy. In addition to its taste, it can give you a number of vitamins, minerals and other beneficial elements to help you feel better—especially when it’s homemade!
Chicken Wild Rice Soup
4 carrots cut into I inch pieces
3 stalks of celery in 1 inch slices
1 large leek (or onion can be used) slice
4 sprigs of fresh time (or 1/2 tsp dried)
1 Box Uncle Bens wild rice mix (you can use the seasoning packet for more flavor)
1-2 cups of roast chicken or turkey (this is a great way to use leftovers from store bought roasted chickens)
1 Quart Chicken or turkey stock. (another great use for leftover chicken carcasses)
1-1 1/2 cups of 1/2 and 1/2 or milk (depending on how creamy you want it)
Sauté the carrots, leeks and celery on medium-low heat for 8-10 minutes. Add the chicken stock and bring to a simmer. Add the wild rice mix and Thyme. Cook for 1 hour. Add the cooked chicken and the cream and bring to a simmer.
ENJOY with cracked black pepper.
