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
60minutes
Servings
8
Cook Time
60minutes
Ingredients
Instructions
  1. Prepare the products. We haven’t had wild mushrooms for the fourth year – crop failure, so I have champignons. Wash and peel the vegetables.
  2. Divide the meat into pieces. Mushrooms and celery stalks cut into slices. Carrot and celery root cut into small cubes. Finely chop the onion.
  3. 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.
  4. In a saucepan, heat the oil, lightly fry the finely chopped onion, celery and carrots.
  5. Then add flour and thyme, simmer, stirring, for another 2-3 minutes.
  6. Pour in the broth and bring to a boil.
  7. Put the chopped chicken, mushrooms, salt and pepper.
  8. and then simmer over low heat for 10 minutes.
  9. 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)
  10. 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.
  11. This is the wild rice I used.
  12. When serving, sprinkle the soup with chopped herbs.
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