recipe for soup?

Question

does anyone have a recipe for cream of chicken and wild rice soup?

Answer 1

1 1/3 cups (8 oz) uncooked wild rice
3 lb Broiler-fryer chicken, cut up
7 cups Water
12 oz Sliced mushrooms
2 tb Cooking oil
1 cup Chopped onion
1 cup Chopped celery
2 tablespoons chicken bouillon granules
3/4 teaspoon White pepper
1/2 teaspoon Salt
1/2 cup Butter
3/4 cup Flour
4 cups Milk
3/4 cup Dry white wine

In a large Dutch oven or stockpot, combine the chicken and water and bring to boiling.
Reduce heat, cover and simmer for 35 to 40 minutes or until chicken is tender. Remove chicken from broth and let stand until cool enough to handle. Skim fat from broth. Strain and reserve broth. Remove chicken meat from bones. Cut into bite-size pieces.
In the same pot, cook mushrooms in hot oil for 4 to 5 minutes or until tender.

Add onion and celery. Cover and cook for 5 to 10 minutes or until tender, stirring once (I'd probably do the onion and celery first, until translucent, and then add mushrooms and cover and cook). Remove from heat. Return broth to the stock pot.

Add partially cooked wild rice to the chicken broth. Stir in the granules, white pepper and salt. Bring to boiling and then reduce heat and simmer, uncovered, for 15 minutes.

In a large saucepan, melt the butter; stir in the flour until smooth. Add milk all at once. Cook and stir until bubbly. Stir into soup mixture. Stir in the chicken pieces and the dry white wine; heat through. Serves 8.

Answer 2

Try the following,
Thai style chicken soup
Ingredients
2 tbsp olive oil
½ chicken supreme, skinned, boned and sliced
½ onion, chopped
2 garlic cloves, chopped
1 broccoli stem, chopped
290ml/10fl oz chicken stock
125ml/4.5fl oz coconut cream
2 broccoli florets, blanched

Method
1. Heat the oil in a saucepan and fry the chicken breast for 3-4 minutes until the meat has turned white throughout.
2. Add the onion and garlic to the pan and sauté for a further 1-2 minutes.
3. Add the broccoli stem to the pan and pour in the stock. Bring to the boil and reduce the heat.
4. Pour in the coconut cream and stir to combine. Simmer gently for 5-6 minutes.
5. Add the blanched broccoli florets to the pan and heat for a further 2-3 minutes.
6. Remove the pan from the heat and ladle into soup bowls.
7. Serve at once.

OR Chicken soup
50g/2oz chicken breast
¼ fennel bulb, chopped
25g/1oz sun dried tomatoes
½ red onion, chopped
1 slice of bacon
300ml/½ pint chicken stock
25g/1oz soya margarine
splash of soya cream
mixed fresh herbs, chopped

Method
1. Preheat a large saucepan.
2. Melt the margarine, then fry the red onion until soft.
3. Add the fennel, sun dried tomatoes, bacon and chicken and stir.
4. Pour in the chicken stock. Bring to the boil then simmer for 12-15 minutes.
5. Just before serving add a little soya cream and toss in the fresh herbs.

Answer 3

Cream of Chicken with Wild Rice Soup

INGREDIENTS

1 1/3 cups wild rice
1 (3 pound) whole chicken, cut into pieces
7 cups water
1 cup chopped celery
1 cup chopped onion
2 tablespoons vegetable oil
1 cup fresh mushrooms, sliced
2 tablespoons chicken bouillon granules
3/4 teaspoon ground white pepper
1/2 teaspoon salt
1/2 cup margarine
3/4 cup all-purpose flour
4 cups milk
3/4 cup white wine

DIRECTIONS

Cook the wild rice according to package directions, but remove from heat about 15 minutes before it's done. Drain the excess liquid, and set aside.

In a stock pot over high heat, combine the chicken and the water. Bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones.

In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes. Add the mushrooms, and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper and salt; simmer, uncovered, for 15 minutes.

Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture.
Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.

Answer 4

Pour contents of can into a pot. Add one can of water. Heat to desired temperature. Serve, tell everybody it's homemade, and lightly poke fun at those who use canned soup while praising benefits of homemade variety.

Answer 5

I dont know But I have this link http://sratim.drecipes.hop.clickbank.net/
for you they sure have there something tastey if you can not find exactley that.