American Soup with Wild Rice and Chicken Recipe
American soup with wild rice, chicken and mushrooms. Wild rice has a delicate taste and aroma, as well as an unusual appearance: it is long and black. I had to run after him, but I really wanted to make this soup. I only found it in the subway. To be honest, I didn't like it boiled, but in the soup... it's incomparable! And the soup is an incredible yummy. I was just going crazy until I finished my bowl of soup. Sooo delicious!!
Servings 8
Cook Time 60 minutes
Ingredients
- 3/4 glasses Rice wild
- 3 tablespoons Vegetable oil
- 1 piece Onion
- 2 pieces Carrots
- 1 piece Celery root
- 2 pieces Celery petiole
- 1 teaspoon thy
- 100 gram Flour wheat / Flour
- 300 gram Chicken boiled
- 200 gram Mushrooms
- 1 glass Cream (10%)
- Broth (chicken)
- Parsley to taste
Instructions
- Prepare the products. We haven't had wild mushrooms for the fourth year - crop failure, so I have champignons. Wash and peel the vegetables.
- Divide the meat into pieces. Mushrooms and celery stalks cut into slices. Carrot and celery root cut into small cubes. Finely chop the onion.
- Rice is poured into 1 liter of boiling water and cooked until cooked (about 45 minutes). Drain the water, if there is any left, and set aside.
- In a saucepan, heat the oil, lightly fry the finely chopped onion, celery and carrots.
- Then add flour and thyme, simmer, stirring, for another 2-3 minutes.
- Pour in the broth and bring to a boil.
- Put the chopped chicken, mushrooms, salt and pepper.
- and then simmer over low heat for 10 minutes.
- Then add rice (by the way, it may come out less if you put it all, the soup turns out very thick, and the rice also swells)
- And pour in the cream, let the soup boil again and warm it over low heat for 5 minutes. Turn off the stove and let the soup brew a little.
- This is the wild rice I used.
- When serving, sprinkle the soup with chopped herbs.