Friday, February 18, 2011

Cream of wild rice soup-stew

Modified recipe, based on one Liz found on Allrecipes.com.

NOTES:

1. What follows below is half of a recipe, with full recipe amounts in parentheses.
2. Details have been added to clarify certain steps.
3. This recipe is more like a stew than a soup and is fairly hearty.
4. Make the wild rice and the chicken ahead of time.
5. The broth base can be made ahead of time too. If preparing the broth ahead of time, let cool and then refrigerate. Warm up the next day before preparing the roux.
6. Despite the number of steps in this version of the recipe, it is not that hard to make.
7. The half-recipe makes about 6-8 servings. A full recipe would make 14 or more servings.


INGREDIENTS

BASE OF THE BROTH
4 cups chicken broth (8 cups)
1/4 lb. fresh mushrooms, stalks removed (optional) (1/2 lb)
1-2 ribs celery (3-4 ribs)
1 medium-large carrot (2 carrots)
1 small onion (1 medium)
2 cloves garlic (3-4 cloves)
1/2 tsp dried parsley (1 tsp)
1/8 tsp thyme (1/4 tsp)
oil for sauteeing

FOR THE ROUX
2 Tbl butter (4 Tbl)
2 Tbl flour (4 Tbl)
1/2 can (10.75 oz) of condensed cream of chicken-and-mushroom soup (1 can)

FOR THE STEW
1/4 cup additional chicken broth (1/2 cup)
1/2 cup or so of half-and-half (1 cup)
1-1/2 cups cooked wild rice (3 cups)
1 cup cooked, diced chicken (2 cups)


PREPARATION

1. WILD RICE: Make about 1/2 cup (1 cup) of dried wild rice according to the instructions. Boil the rice in water and chicken broth. Set aside or refrigerate for a day.

2. CHICKEN: Salt and pepper about 1 lb (2 lbs) of boneless chicken breast. Brush liberally with oil and cook in skillet. Cut into bite-size pieces when cooled. Set aside or refrigerate for a day.

Have a 2+ quart saucepan ready.

3. Cut the mushrooms into small pieces. Place in saucepan and set aside.

4. Cut the celery into small pieces, about 1/2 cup (1 cup). Combine with the mushrooms.

5. Shred 3/4 of the carrot and then chop the remaining carrot into small pieces. Combine with the celery and mushrooms.

6. Chop the onion into fine pieces and place in a small bowl. Set aside.

7. Mince the garlic. Set aside.

8. Heat oil in a skillet and sautee the onion and garlic.

9. Let cool and then add to the other vegetables in the saucepan.


PREPARING THE BROTH

9. Add to the vegetables in the saucepan (a larger one for a full recipe) the chicken broth, parsley, and thyme. Bring to a boil.

10. Turn the heat down to low, cover, and simmer for 30 minutes. Don't start roux until this is warmed. (NOTE: If preparing the broth ahead of time, let cool and then refrigerate. Warm up the next day before preparing the roux.)


PREPARING THE ROUX (Have the broth at least warmed a bit)

11. In a Dutch oven, melt the butter on medium or medium-high heat.

12. Stir in the flour, or use a flat coiled whisk, and stir constantly (in circle 8s, alternating with 0s) until smooth and until the smell changes from buttery to nutty, about a minute or two.

13. Using a large ladle, add 1 to 1-1/2 ladles of the broth mixture to the roux. Continue whisking. Turn the heat to medium-high if necessary.

14. Continue to add one ladle of the broth mixture at a time, whisking until it is combined and until the roux-broth mixture begins to bubble. Then add the next ladle and repeat.

15. When fully combined, in the now-empty saucepan, combine remaining 1/4 cup (1/2 cup) chicken broth, condensed chicken-and-mushroom soup, and the half-and-half and heat on medium-low until warm.

16. While the saucepan is warming, turn up the heat on the broth-roux mixture and bring it to a boil, stirring regularly until thickened slightly, about 2 minutes.

FINISHING OFF THE STEW

17. Turn the heat down to medium and whisk in the half-and-half mixture, stirring another minute or so until combined.

18. Add the rice and chicken. Heat thoroughly.

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