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Wild Rice & Almond Soup
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Brief Description
Rich but lovely soup.
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Main Ingredient
Chicken stock and chicken breast
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Category: Soups
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mamakjking
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Posted On: Aug 12, 2012
Number of Servings:
Ingredients:
- 2 tablespoons - Olive oil
- 1 whole - Carrot Peeled & diced
- 1 whole - White onion Diced small
- 2 stalks - Celery Diced small
- 2 teaspoons - Minced garlic
- 1 quarts - Chicken stock
- 1 whole - Bay Leaf
- 8 ounces - Cooked ham Cubed
- 12 ounces - Cooked chicken breast Cubed
- 1/4 cups - Vegetable oil
- 1/4 cups - Flour
- 1 cups - Heavy cream
- 4 ounces - Toasted almonds
- 1 1/2 cups - Cooked wild rice
- - Tobasco sauce, to taste
- - Worchestershire sauce, to taste
- - Salt & Pepper, to taste
Directions:
1. In olive oil saute carrot, onion, celery & garlic until soft.
2. Add chicken stock & bay leaf. Simmer 5 min.
3. Add ham & chicken breast; simmer 5 more min.
4. Combine vegetable oil & flour until smooth to form uncooked roux; add 1/4 to 1/2 cup roux to soup, stirring constantly over medium heat, to make soup desired thickness.
5. Add cream, then almonds & rice. Simmer 10 more min; season to taste w/ Tobasco, Worcestershire, salt and pepper.
6. If soup is refrigerated, thin w/ milk to desired thickness before serving.
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