Tuesday, December 4, 2012

Rosemary Chicken, Mushroom and Wild Rice Soup


Oh YUM and one of my new FAVORITE Crock pot recipes.  The wild rice cooks up plump and flavorful, soft and creamy with the all day cook session.  Everything made easy with the almost last minute addition of the Rotisserie Chicken meat.

This is a delicious savory soup, onions and wild rice with Italian seasonings... And lots of fresh Rosemary!  It's made thick and creamy by adding a roux first thing in the morning and allowing the roux to thicken up the soup as it simmers.

A grown up savory soup, perfect for winter weather!


 Here's what I did...


Rosemary Chicken and Wild Rice Soup


Ingredients
  • 4 TBS Butter
  • 4 TBS Flour
  • 1 Medium Onion, Sliced and cut into 2 inch slivers
  • 1/4 pound Button Mushrooms, sliced
  • 2 TBS Dried Italian Herb/Seasoning Mix
  • 4 Cups Chicken Stock
  • 1 Cup Wild Rice
  • 1 Cup Heavy Cream
  • Several Turns (at least 1 TBS) Fresh Ground Black pepper
  • Meat from 2 Breast Quarters From a Rotisserie Chicken, diced
  • 2 TBS Fresh Herbs (I used Rosemary and Chives) to garnish
Cooking Directions
  1. Crock Pot recipe, so first, fire up the crock pot, set on low (for an 8-10 hour cook) or High (for a 4-5 hour session).
  2. Add the Chicken Stock to the crock pot.
  3. While that is heating, in a large Saute pan, start the roux... Over medium high heat, melt the butter. Once it is melted, add the flour and stir continuously for 2 minutes.
  4. Add the onions to the roux and stir for another 2 minutes, until the onions start to soften.
  5. Add the Mushrooms and stir, cook for 2 more minutes...
  6.  Add the Italian herbs and mix.
  7. Add the Roux/onion mix to the crock pot and stir.
  8. Add the Wild Rice, Heavy Cream and Pepper. Stir and lid up the cooker. You are done for a few hours (4 to 5 on high, 8-10 on Low).
  9. ONE HOUR BEFORE SERVING... Add the chicken and stir to mix. Taste the soup now, add additional spices (pepper) if needed to goose the taste. The chicken has salt on the skin, so salt carefully.
  10. Dish up the soup individually and garnish with fresh herbs!
  11. Serve HOT and Enjoy!!!

This is a WONDERFUL hearty grown up savory soup.  Of course, the chicken makes it a meal in itself, but if I were wanting to serve a meal in several courses, the mushroom/onion and herb soup would make a winning soup without adding the chicken.

LOVED this!

What could be easier and tastier?

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So,  I am pleased to list this as one of my Growing list of  "52 Recipes for Soup, Chili or Chowder" (Now more than 52 and still growing)

Soup from Scratch is one of the great kitchen joys.  The house smells amazing and the soup warms to the bone.  From broth to chowder, vegetarian to loaded up chili... Even a great idea for a party (love the Potato Soup Bar idea).  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!
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So, I am pleased to add this as one of my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)

MUCH more than a chicken sandwich.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store bought bird to shine with just a little extra work.  All recipes have been tested and WORK!

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3 comments:

  1. That does look good Dave. Great pictures.

    ReplyDelete
  2. Creamy wild rice soup is comforting on cold dreary days....like today. This looks good, Dave.

    ReplyDelete
  3. We are definitely going to try this one! Thanks

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