Tuesday, September 16, 2008

As Requested

Here is the Chicken and Wild Rice Soup recipe I mention below. Take note that you'll need at least a 5-quart slow-cooker. Those little round ones won't hold everything unless you half the recipe. My notes are in italics.

2 tablespoons butter
3 celery ribs, thinly sliced
1 medium onion, chopped
1- 8 oz. package sliced fresh baby portobello mushrooms
2 teaspoons minced garlic
4 cans 14 oz. chicken broth (I used low sodium.)
18 oz. cubed roasted chicken breasts (I just bought about four frozen boneless, skinless breasts at the grocery store and cooked them over the stovetop, no roasting here.)
1 1/2 cups frozen whole kernel corn, thawed and drained (I used one can, drained.)
1- 8 oz. can sliced water chestnuts, drained (found in the Asian section)
1 cup uncooked wild rice
1 teaspoon salt
3/4 teaspoon freshly ground pepper
2 cups whipping cream
Garnish: toasted slivered almonds (I skipped this ingredient.)

1. Melt butter in a large skillet over medium-high heat. Add celery and onion; cook 4 minutes or until almost tender. Add mushrooms and garlic; cook 2 minutes.
2. Combine mushroom mixture, broth, and next 6 ingredients in a 5-quart slow cooker.
3. Cover and cook on LOW 5 to 6 hours or until rice is tender. Stir in whipping cream. Garnish, if desired.

Makes 12 1/2 cups.

Source: SouthernLiving Slow-Cooker Cookbook


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