Minnesota Chicken And Wild Rice Soup

Recipe Ingredients

1/2 cup	31g / 1.1oz	Chopped onion
2 teaspoons	10ml	Olive oil
1/4 cup	59ml	Dry sherry
1/2 cup	55g / 1.9oz	Chopped celery
1/2 cup	55g / 1.9oz	Chopped carrot
1/2 cup	73g / 2.6oz	Chopped spinach
2 cups	125g / 4.4oz	Diced - cooked chicken, skin removed
1 cup	160g / 5.6oz	Wild rice
5 cups	1185ml	Defatted chicken stock
1/2 teaspoon	2.5ml	Dried thyme
1/2 teaspoon	2.5ml	Dried marjoram
1		Ground ginger
1/8 teaspoon	0.6ml	Cumin
		Herbal salt substitute and pepper - to taste
2 tablespoons	30ml	Low-sodium soy or tamari sauce

Recipe Instructions

1. In a large stockpot over medium-high heat, saute onion in oil and sherry until soft but not browned. Add celery, carrots, and spinach, and continue cooking for 5 minutes, stirring frequently.

2. Add chicken, wild rice, stock, thyme, marjoram, ginger, and cumin, and bring to a boil. Lower heat, cover, and simmer until rice is tender (30 to 35 minutes). Before serving add salt substitute and pepper to taste, and soy sauce.

Makes 11 cups.

Source:
the California Culinary Academy

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.