Creamy Chicken and Wild Rice Soup  

Thursday, February 19, 2009


* 4 cups of chicken stock
* 2 water cups
* 2 made cook, of the halves without bones of breast of chicken, shredded
* discord with long grain and of 1 (of 4.5 ounces) fast kitchen of package with the package of seasoning
* salt of spoon with coffee of 1/2
* ground black pepper of spoon with coffee of 1/2
* flour any use of 3/4 cup
* butter of cup of 1/2
* 2 cups of heavy cream


1. In a large pot above average heat, of bubble, water and chicken of trust. Bring just to boiling, then incorporate rice, reserving the package of seasoning. Cover and remove heat.
2. In a small basin, combine salt, pepper and the flour. In an average pan above average heat, found butter. Incorporate the contents of the package of seasoning until the mixture is semi-sparkling. Bring back heat to bottom, then incorporate the mixture of flour by spoonfuls in soup, to form russet-red. Beat in cream, little at the same time, until entirely incorporated and smooth. Make cook until thickening, 5 minutes.
3. Stir up the cream-coloured mixture in the bubble and rice. Make cook above average heat until of heating through, 10 to 15 minutes.

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