Wild rice is high in protein and low in fat. A little goes a long way. One cup of uncooked rice makes about three cups of cooked rice. You can add flavor by cooking the rice in beef, chicken, or vegetable stock. The rice tastes best when slightly crunchy, so keep track of the time. Overcooked rice is mushy and looks like popcorn.
Fortunately, I had leftover wild rice and chicken on hand. The other ingredients came from the vegetable bin, freezer and pantry. Since I had made wild rice soup before I was familiar with the method. You may eliminate the sherry if you wish, but it gives give the soup added punch of flavor. Cubed ham may be substituted for chicken. Minnesota Wild Rice Soup with Chicken, Fresh Mushrooms and Sherry is a meal in a bowl.
INGREDIENTS
two cups cooked wild rice (cooked al dente)
one 1/2 tablespoons butter (or margarine)
one 1/2 tablespoons light olive oil
two cooked chicken breast halves, cubed
one carton (8 ounces) sliced mushrooms
3/4 cup frozen chopped onions
six ounces (half a package) petite carrots
1/2 cup Italian flat leaf parsley, snipped
one 32-ounce carton chicken stock
three packets very low sodium chicken bouillon
one can (10 3/4 ounces) low sodium mushroom soup
two soup cans of water (more if needed)
METHOD
Prepare wild rice and chicken the day before. Refrigerate.
Melt butter with olive oil in a soup kettle. Saute mushrooms over high heat until slightly brown. Add remaining ingredients. Cover and simmer over low heat for 20-30 minutes. Just before serving add 1/4 cup very dry sherry to soup. Makes 8-10 servings.
