Chicken & Wild Rice Soup Main Soup: 2-3 cups skinless cooked chicken breasts *shred or dice 4 cups chicken broth 1-2 cups cooked wild rice 3 carrots, sliced 3 celery ribs, sliced 1 large onion, diced 3 cloves garlic, minced seasonings to taste: salt & pepper, to taste 1-2 Tbs sweet basil 2 Tbs chives 1 Tbs parsley *few shakes hot sauce, optional *1-2 Tbs Better then Bullion Chicken paste, optional Roux: 3/4 cup butter 3/4 cup all-purpose flour 1 quart half-and-half cream (I use 2 cups 2% milk & 2 cups heavy cream with great results) Directions:
Make the Roux mixture separately - warming the milk first helps the entire mixture thicken quicker. This is what turns your soup into a "Cream Soup"...
CANNING NOTE: IF you're wanting to can this - you must do so BEFORE adding ANY of the Rice or Roux. You would make the Rice and Roux Mixture upon opening the soup to heat and eat - rice, dairy, flour and butter cannot be canned.
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If you have access to fresh leeks, why not try making some leek and potato soup? Leeks are (at least to me) like scallions on steroids. The super version of an onion with a more subtle taste. Paired with the richness of a potato, it lends to a fantastic soup. The addition of thyme to this soup really enhances the overall taste. Enjoy! Diane Leek & Potato Soup Ingredients: 2 pounds fresh leeks, well cleaned and trimmed *using white/stem parts only 4 cups peeled, sliced russet potatoes, (or 1 quart home-canned plus the water from jar) 4 cups vegetable or chicken broth (or 1 quart homemade stock or broth) 1 cup water **if using fresh, uncooked potatoes 1 cup milk 2-3 Tbs Tapioca Flour (to thicken) 3 Tbs butter Thyme, Salt & Pepper to taste. Directions: Melt butter in large soup pot and add well cleaned sliced leeks, trimmed free of branched out, leaf tops. (Use only the white part - stem of leek *I do cut a small amount up into the light green.) Saute until wilted, about 5 minutes. Place potatoes in pot with leeks and stir in all broth/stock. Bring to a medium boil for 15 mins (**longer if starting with uncooked potatoes, also add an extra cup of water if starting with uncooked potatoes, cook potatoes until fork tender) Homemade canned potatoes are already cooked thus, not needing a longer overall cook-time. In a separate cup add milk and tapioca flour, whisk well until tapioca is fully incorporated into milk. Pour the milk mixture into soup pot. Add thyme, salt and pepper to taste. Lower heat to simmer and cook a final 10 minutes. Serve Hot. Pinterest: https://www.pinterest.com/pin/530510031081559319/ Recipe & Photos by: Diane Baker for Canning and Cooking at Home The perfect use for leftovers! This soup is amazing! Not only good for you but, oh - so tasty! and a great use for leftover ham or corned beef! Please give this family favorite a try! ~Enjoy! Diane
Creamed Cabbage Soup Ingredients: 32 oz. chicken broth 2 celery ribs, chopped 1 medium head cabbage (3 pounds) , shredded 1 medium onion, chopped 1 medium carrot, chopped 1/4 cup butter 3 tablespoons all-purpose flour 1 teaspoon salt 1/4 teaspoon pepper 2 cups half-and-half cream 1 cup whole milk 2 cups cubed fully cooked ham *or corned beef 1/2 teaspoon dried thyme Minced fresh parsley Directions In a large Dutch oven, combine the broth, celery, cabbage, onion and carrot; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Meanwhile, melt butter in a small saucepan. Stir in the flour, salt and pepper until blended. Combine cream and milk; gradually add to flour mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into vegetable mixture. Add ham or corned beef and thyme and heat through. Garnish with parsley. Yields 8-10 servings. Recipe Adapted from: Country Woman Photos by: Diane Baker for Canning and Cooking at Home |