Cream of Chicken and Wild Rice Soup
6 cups chicken broth
2 chicken breast halves (cooked, boneless and cubed)
1 6-ounce package long grain and wild rice blend, quick cooking version (You will use the seasoning packet. I used Uncle Ben’s roasted chicken flavor)
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
3/4 cup butter
1 cup diced carrots
1 cup diced celery
1 cup diced onion
3 cups light cream
Open rice, pull out seasoning packet and set aside. In a small bowl combine pepper and flour, set aside.In a large pot bring broth and chicken to a boil. Add rice, cover pot and remove from heat. In a medium sauce pan add butter, carrots, celery, and onions. Cook over medium heat for 5 minutes. Stir in contents of seasoning packet and continue cooking until vegetables are softened, about 5 minutes more. Add seasoned flour mixture to butter mixture. Stir to form a roux (paste). Saute roux for 3-5 minutes to cook out the raw flour taste. Whisk in cream a little a time until fully incorporated. Cook until thickened, about 5 minutes. Stir creamed mixture into broth and rice. Cook until heated through and rice is done, about 15-20 minutes.
Served by Gina at the Huller House on February 2015.
With our new Magic Bag aprons on, we tackled our first Teach a Cardinal activity. Gina showed us how to make birdseed hearts. Add warm water to unflavored gelatin. Mix in birdseed and mold in silicon heart mold. Add straws so you can pull a string through when dry.. Very easy and appreciated by our feathered namesake.