The Chocolate Moose Chicken Wild Rice Soup |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 10 |
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This is a copy cat recipe from a place that takes their food seriously. Ingredients:
1 large leek, chopped |
3 stalks celery, chopped |
2 large carrots, minced |
3 tablespoons olive oil |
1 cup wild rice |
1/2 teaspoon ground black pepper |
2 quarts chicken stock |
3 cooked chicken breasts, cubed |
2 large red potatoes, cubed |
1 cup white wine or 1 cup nonbitter beer |
1/2 cup butter |
1 cup flour |
1 quart heavy cream |
1 red bell pepper, minced |
3 tablespoons fresh parsley, chopped |
Directions:
1. To make soup: In large soup pot, saute leeks, celery and carrots in olive oil until leeks are tender. Add wild rice, ground pepper and chicken stock. Bring to a boil. Reduce heat. Simmer for 40 minutes. Add chicken breasts, potatoes and white wine or beer to chicken stock mixture. Simmer for 10 minutes.
2. To make roux: Meanwhile, melt butter in small saucepan. Gradually add flour, stirring so it doesn't lump. Cook over low heat, stirring occasionally, for 5 to 10 minutes. Remove from heat. Gradually pour in cream, stirring with wire whisk. Stir until smooth.
3. To finish soup: Remove soup from heat. Add roux to soup pot, stirring vigorously. Return soup to heat. Bring just to a boil, stirring often. Remove from heat. Stir in minced red pepper and fresh parsley.
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