Tuesday, September 29, 2015

Chicken Wild Rice Soup and bread bowls

Tripled this recipe for a large crowd and it was great!  If tripled it doesn't all fit into the big black crock pot - need a little bigger crock for all to fit in.  Put in the crock before adding half and half and sherry.  Added the half and half and sherry 1 hour before eating.

Served in bread bowls

6 T butter
1 T minced onion
1/2 cup flour
3 cups chicken broth
2 cups wild rice, cooked
1/3 cup ham or chicken
1/2 cup carrot, finely shredded
3 T slivered almonds
1/2 t salt
1 cup half and half
2 T sherry

melt butter in a suop pot
sauté the onion and carrots until softened
blend in flour with wisk and then gradually stir in the chicken broth.  Stir constantly until it comes to a boil, keep stirring for one more minute.
add wild rice, meat, almonds, salt and simmer for 5 minutes
add half and half and sherry, heat until just heated through
garnish with chopped fresh parsley or chives

Bread Bowls

Thaw a loaf of bread in the fridge.  Split into three pieces and shape into rounds.  Spray cookie sheet, put rounds on cookie sheet.  Put egg wash on top (1 egg and a little water) and let rise until doubled.   When rising cover with sprayed plastic wrap.  Bake in 350 degree oven for about 3 minutes.

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