REC:Creamy Chicken And Wild Rice Soup

Tomorrow will be a busy day for me. I want to make soup and a crockpotted ham.

This soup is very forgiving you can add most any veggie to it, this time I'm adding 1 green bell pepper, diced. I most always skip adding the corn. Plus I add more chicken than the recipe states and I use a pint of half and half instead of the cup of heavy cream and extra garlic.

Creamy Chicken And Wild Rice Soup

Soups-Chowders

1 tablespoon vegetable oil 2 cups sliced mushrooms 1 3-4 cups onions, chopped 2 cloves Elephant garlic, sliced thinly 1 whole bonelessskinless chicken breast; chopped 8 cups chicken stock 3 cups cooked wild rice mixed with white; rice 1-2 teaspoon tarragon 1-4 teaspoon thyme 1-8 teaspoon black pepper 2 tablespoons cornstarch -----Mixed In----- 2 tablespoons water; * 1 cup heavy cream -----OR----- 12 -ounce can of evaporated fat-free milk salt 1 large carrot bite sized 2 ribs celery bite sized 1 can corn nibblets drained

Cooked turkey works well in this

Heat the oil in a large saucepan and toss in the mushrooms, onions, and garlic.Saute over high heat for 3-5 minutes.

Then add chopped chicken and stir until chicken is no longer pink.

Add the stock, cooked rice, other veggies and herbs. Bring to a boil over medium heat.

Stir in the dissolved cornstarch slurry and keep stirring until thickened.

Stir in the cream, then turn down the heat*** and let the flavors blend on a simmer for about 5 minutes.

When ready to serve, ladle into bowls

* The Corn Starch and water mixture is a thickening agent.

** The usual mix of rice is 3 parts long grain white rice too 1 part wild rice. Note wild rice takes longer to cook than white.

*** Careful that the cream does curdle in the higher heat.... better to turn down the heat count to 30 and then add the cream (if using an electric stove).

** Exported from Now You're Cooking! v5.70 **

-- The eyes are the mirrors.... But the ears...Ah the ears. The ears keep the hat up.