Tuesday, February 23, 2010

Creamy Chicken & Wild Rice Soup

This is a recipe I learned how to make at Back of the House Cooking School. This chicken soup is quick to make but delicious enough to serve at a dinner party. I like mine a little more spicy so I add Cajun Seasoning to the chicken/flour mixture.

1 pkg (8.8oz) Trader Joe's Mixed Wild Mushroom Medley, rehydrated
1 lb. chicken breast, diced in 1 inch cubes
1 cup all purpose flour
1 tsp salt
1 tsp freshly ground black pepper
1/4 tsp cayenne pepper
3 Tblsp unsalted butter
1 (14.5 oz) Trader Joe's Mirepoux
2 cups water (from rehydrated mushrooms)
1 cup chicken stock
1 cup Trader Joe's Cooked Wild Rice
3 Tblsp chopped slivered almonds
2 cups half n half
2 Tblsp dry sherry
Snipped fresh chives

Rehydrate the Mixed Mushroom Medley per package instructions.
Cut the chicken into bite size pieces and set aside. In a medium bowl combine flour, salt, pepper and cayenne. Mix thoroughly. Add reserved chicken pieces and toss to coat. Set aside.

Melt butter over a medium high heat in a large sauce pan. Add Mirepoix and saute until vegetables are tender. I start with the onion, then celery, then carrots - it takes about 5 minutes. Add the seasoned floured chicken pieces and saute until brown and cooke through.

Drain the rehydrated mushrooms reserving 2 cups of the mushroom water. Gradually add the water to the chicken and vegetable mixture. Cook whisking until the mixture comes to a boil. Whisk in chicken stock. Stir for one minute. Reduce heat and add mushrooms, rice, almonds, half n half and sherry. Heat until the mixture is all at hot serving temp. Taste and add seasoning as needed. Garnish with chives. Enjoy.

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