Sour Cream And Wild Rice Soup

Recipe Ingredients

		Poaching Ingredients
2		Chicken breasts - excess fat
		Skin removed
1		Water
1		Onion - quartered
1		Carrot - cut in large chunks
1		Celery rib - cut in half
1		Bay leaf
10		Black peppercorns - whole
		Salt to taste
		Soup Ingredients
1 teaspoon	5ml	Olive oil
1 teaspoon	5ml	Red onion - thinly sliced (large)
2 teaspoons	10ml	Celery ribs - thinly sliced (medium)
3 teaspoons	15ml	Carrots - peeled and shredded (large)
4		Garlic cloves - chopped
2 cups	474ml	Mushrooms - sliced
1/4 cup	15g / 0.5oz	Flour
		Salt
		Black pepper - freshly ground
1 cup	237ml	Evaporated skim milk
1 cup	237ml	Sour cream substitute
1 tablespoon	15ml	Corn starch
2 cups	320g / 11oz	Wild rice - cooked
		To package dir - without fat or salt
3 tablespoons	45ml	Thyme - fresh chopped

Recipe Instructions

In a heavy saucepan, combine the chicken and water, bring to a boil, reduce the heat to low and carefully skim off any scum. Add onion, carrot, celery, bay leaf, peppercorns, and salt. Cover and simmer the chicken for 45 minutes to one hour. Remove the chicken from the broth and set aside to cool. Strain the remaining broth, discarding the solids, and place in the refrigerator to chill, or use fat separator to remove all fat from broth.

When the chicken is cool enough to handle, remove the meat from the bone and tear or shred into bite sized pieces. Cover and refrigerate until needed. Meanwhile, in a large saucepan, heat the olive oil until sizzling, add the onions, celery, carrots and garlic and cook over medium high heat for about 5 minutes. Lower the heat to medium, add the mushrooms and cook for 5 minutes more. Add the flour, salt and pepper and stir to combine, cooking for 2 minutes.

Add the chicken stock (remove the fat that has accumulated at the top of the stock) and the evaporated skim milk. In a small bowl, whisk together the sour cream and the cornstarch. Add to the soup, stirring until thickened and heated through.

Add the cooked rice, shredded chicken and thyme, stirring until thick and bubbly. Serve at once.

Source:
Larry Haftl

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