On the neverending quest to find soups and stews to warm us up in these chilly days of winter, we ran across this hearty soup on another food blog. We used turkey tenderloins from Whole Foods, which worked like a charm. It was thicker than we expected, but very hearty and filling. We’d make this one again in a heartbeat. This is my contribution to this week’s Bookmarked Recipes event.
Cream of Chicken & Wild Rice Soup
recipe from Arctic Garden Studio
4 cups reduced-sodium chicken broth
1 cup wild rice
2 large chicken (or turkey) breasts, should equal 3 cups shredded
3 sprigs of fresh thyme
2 fresh sage leaves
1 tablespoon extra-virgin olive oil
2 cups sliced mushrooms (about 4 ounces)
¾ cup chopped celery
¾ cup chopped carrots
¼ cup chopped shallots
¼ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon freshly ground pepper
½ cup reduced-fat sour cream
2 tablespoons chopped fresh parsley
In a large soup pot or dutch oven (4 quart) over medium heat add chicken broth, wild rice, chicken, thyme, and sage. Let simmer for about 40 minutes. Remove chicken from the pot, shred, and return to pot.
Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more. Add 1 cup broth from soup pot and bring to a boil, scraping up any browned bits. Add mixture to the soup pot. Stir in sour cream and parsley and cook until heated through, about 2 minutes more.