Last night’s dinner was scrumptious. So scrumptious that I forgot all about photographing it until the leftovers were packed up for lunches.
I’m so sorry there’s no good picture. I tried! It just wasn’t meant to be.
You can use your imagination I’m sure. Just think of your favorite creamy chicken and rice soup. Piping hot, glazing the spoon as you pull dip in for another mouthful. Chicken, rice and garlic flavors standing out on your tongue. Now you want soup, huh?
Its ok, I did too. That’s why I made some. You can, too. It took less than 30 minutes. I feel like Rachael Ray!
Creamy Chicken and Wild Rice Soup
1 cup skim milk
2 cups water
2 cloves garlic, crushed
2 tablespoons extra virgin olive oil
1/4 cup celery, diced
1/2 cup mushrooms, diced
2 tablespoons dark rye flour
2 cups cooked shredded chicken
1 cup wild rice, cooked
Salt and pepper to taste
In a medium saucepan, heat olive oil. Saute celery and mushrooms, salting and peppering to your liking. While veggies are cooking, heat milk, water and garlic. You’re looking to scald the milk, here, so just let it heat! Add flour to olive oil/veggie mixture, whisking to keep from clumping and to cook the “raw” taste off the flour. Cook the roux about 3-5 minutes, then add the milk and continue whisking. Now you get to add the rice and chicken. Reduce heat to low and simmer about 8-10 minutes. Serve immediately and enjoy! Makes about six 1 cup servings.