Tuesday, January 02, 2007
A thick and creamy soup that’s just perfect for a cold Winter’s night, this recipe comes your way via my dear friend & neighbor, Ale (pronounced “Allie”).
I love that she uses short-cuts like the store-bought cream of chicken soup. If anything, it makes the soup even creamier.
2 big cans of cream of chicken soup
1 big can of chicken broth
Half and half to taste
2 or 3 onions, diced
2 or 3 carrots, diced
1 stick of butter (cut back on this if this amount frightens you)
One bag of wild rice
Salt & pepper to taste
*small can of cream of onion soup (optional)
* small chunks of cooked chicken (optional)
Cook the wild rice according to the directions on the package.
Meanwhile, sauté the onions and carrots in the butter. Add the cream of chicken soup, broth and a can or so of water. Add as much half and half as you’d like to get the level of creamiest you desire. Really, the amount of thinning out of the soup that you do is up to you.
You can also add a small can of cream of onion soup for extra flavor, as well as a handful of cooked chicken. Add salt and pepper to taste.
Fold in the wild rice and cover your pot. Let the soup cook on low until heated through and the rice is puffed up nicely.
Enjoy! And say a prayer for your friends in Minnesota when you do so. : )