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WHB #125: Chicken Wild Rice Soup with Chives

Last year Katie from Thyme for Cooking and Country Girl City Living organized Seasoned Eatings. I got a wonderful parcel with wild rice from Minnesota, which I hadn't used until now. This week Katie hosts the 125^th round of Weekend Herb Blogging, a good occasion to use the wild rice in the end. I prepared a

Chicken Wild Rice Soup with Chives

The winter returned to Northern Germany, so this soup warms your soul, which craves for spring. The chives came from the freezer, but it is a must for today. It is said, you stay healthy the whole year if you eat chives in a soup at Maundy Thursday. The friars cultivated chives in their cloister garden as an agent against witchcraft. Now I am well guarded against anything.

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Chicken Wild Rice Soup
Categories:	Soup
Yield:	7 Cups

Ingredients

6	tablesp.	Butter
3	tablesp.	Chopped slivered almonds
1	tablesp.	Minced onion
1/2	cup	Flour
1/2	teasp.	Salt
3	cups	Low-sodium chicken broth
1	cup	Half-and-half
2	tablesp.	Dry sherry (optional)
2	cups	Cooked wild rice
1/2	cup	Finely grated carrots
		Fresh parsley or chives
2	cups	Shredded rotisserie snipped chicken

Source

Package Lunds and Byerlys Wild rice

	Edited RK 03/16/2008 by
	Ulrike Westphal

Directions

Melt butter in saucepan, saute onion until tender. Blend in flour; gradually stir in broth. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in wild rice, carrots, chicken, almonds and salt; simmer about 5 minutes. Blend in half-and-half and sherry; heat to serving temperature. Garnish with parsley or chives.

:EASY COOKING DIRECTIONS:
:Yield: 2 Cups Place 1/2 cup uncooked LUNDS & BYERLY'S Premium Grade Wild Rice and 4 cups cold water in large saucepan. Add 1 tsp. salt (optional). Bring to a hard boil. Reduce heat, cover tightly and boil gently for 30 minutes. Shut off heat, let stand on burner for 25-35 oil minutes until the wild rice reaches desired texture. DRAIN EXCESS WATER. NOTE: For firmer rice, shorten standing time. For softer rice, lengthen standing time.

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