Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPoultry - Chicken Soup - Ruttger's Sugar Lake Lodge Smoked Chicken Wild Rice Soup
Famous Authors (View All Authors)
Poultry - Chicken Soup -  Ruttger's Sugar Lake Lodge Smoked Chicken Wild Rice Soup Post by :MSCOTT33 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2168

Click below to download : Poultry - Chicken Soup - Ruttger's Sugar Lake Lodge Smoked Chicken Wild Rice Soup (Format : PDF)

Poultry - Chicken Soup - Ruttger's Sugar Lake Lodge Smoked Chicken Wild Rice Soup

1/4 cup butter or margarine
1/2 cup all purpose flour
1 cup celery -- chopped
1 cup carrots -- chopped
1/4 cup onion -- chopped
2 tablespoons butter or margarine
2 cups chicken broth
1 cup water
1/3 cup dry white wine or chicken broth
1 cup wild rice* -- cooked
1 cup fully cooked smoked chicken breast -- sliced julienned
1/2 cup whipping cream
Salt
White pepper -- ground
Chives -- snipped


In a small saucepan, melt the 1/4 cup butter till bubbly. Stir in flour. Cook over low heat, stirring frequently for 8 minutes. Remove from heat; set aside.

In a large saucepan, cook celery, carrots and onion in the 2 tablespoons butter till vegetables are tender, but not brown. Stir in broth, water and white wine. Bring to boiling; reduce heat. Stir flour mixture into broth mixture. Simmer, covered, for 20 minutes, stirring occasionally.

Stir in cooked wild rice, chicken and whipping cream. Heat through. Season to taste with salt and pepper. Ladle soup into warm bowls. Garnish with chives.

Makes 4 servings.

*Note: To cook the wild rice: Rinse 1/2 cup wild rice. Add to 1 cup boiling water in a saucepan. Simmer, covered, for 40 to 45 minutes or till rice is tender. Drain off liquid, if necessary.
If you like this book please share to your friends :
NEXT BOOKS

Poultry - Chicken Soup -  Smoked Chicken, Broccoli And Black Bean Soup Poultry - Chicken Soup - Smoked Chicken, Broccoli And Black Bean Soup

Poultry - Chicken Soup -  Smoked Chicken, Broccoli And Black Bean Soup
1/2 Cup Unsalted Butter 1/2 Cup Carrots -- Diced 1/2 Cup Onions -- Diced 1/2 Cup Celery -- Diced 1 Cup Broccoli Stems -- Peeled and Diced 2 Teaspoons Dried Thyme 2 Teaspoons Dried Oregano 1 Teaspoon Dried Sweet Basil 1/4 Cup Dry White Wine 4 Cups Chicken Stock -- Hot 1 Tablespoon Worcestershire Sauce 1/2 Teaspoon Tabasco Sauce 1 Cup Diced Smoked Chicken (Recipe Follows) 1 Cup Cooked Black Beans 1 Cup Broccoli Florets 2 Cups Heavy Cream Salt And Pepper 2 Tablespoons Cornstarch Mixed With A Little Warm Water In 1/4 cup butter, saute carrots, onion, celery & broccoli
PREVIOUS BOOKS

Poultry - Chicken Soup -  One Great Gumbo With Chicken And Andouille Sausage Poultry - Chicken Soup - One Great Gumbo With Chicken And Andouille Sausage

Poultry - Chicken Soup -  One Great Gumbo With Chicken And Andouille Sausage
Recipe courtesy Rachael Ray 2 tablespoons extra- virgin olive oil, 2 turns of the pan 1 pound chicken breast tenders, diced 1 pound boneless, skinless chicken thighs, diced or, double amount of white meat Salt and pepper 2 teaspoons poultry seasoning 1 1/2 pounds andouille sausage, casings removed and diced 3 tablespoons unsalted butter 4 ribs celery from the heart of the stalk, chopped 2 green bell peppers, seeded and diced 1 large onion, peeled and chopped 2 bay leaves, fresh or dried 2 tablespoons to 1/4 cup hot cayenne pepper sauce (for mild to moderate heat) 1/4 cup all-purpose flour
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT