I love Panera Bread's soups. And as the fall season progresses and weather gets cooler, soup begins to appear more often on our dinner table. Although this recipe requires several steps, the result is worth it. This recipe is thick and creamy, flavorful and filling. Great with a warm roll or slice of fresh bread.
2 chicken breasts
1c. sliced celery
1 c. sliced carrot
1/2 c. chopped onion
1 c. sliced mushrooms
3 c. chicken broth
2 c. half and half
2 T. margarine
2 T. flour
1/4 c. white wine(optional)
2 c. water
1 c. wild rice
Put water and rice in a saucepan. Bring to a boil. Cover and simmer for 45 minutes.
In a large Dutch oven or soup pot place chicken. Pour in some water until the chicken is well covered. Bring to a boil and cook for 45 minutes. Cool and cut into small pieces.
Empty out the soup pot and place the butter in the pot. Put in celery, mushroom and onions and saute for about 5 minutes. Add in the flour and chicken broth. Stir well. Add in the half and half, chicken and wild rice. If desired add in the white wine. Simmer gently until soup thickens.
2 chicken breasts
1c. sliced celery
1 c. sliced carrot
1/2 c. chopped onion
1 c. sliced mushrooms
3 c. chicken broth
2 c. half and half
2 T. margarine
2 T. flour
1/4 c. white wine(optional)
2 c. water
1 c. wild rice
Put water and rice in a saucepan. Bring to a boil. Cover and simmer for 45 minutes.
In a large Dutch oven or soup pot place chicken. Pour in some water until the chicken is well covered. Bring to a boil and cook for 45 minutes. Cool and cut into small pieces.
Empty out the soup pot and place the butter in the pot. Put in celery, mushroom and onions and saute for about 5 minutes. Add in the flour and chicken broth. Stir well. Add in the half and half, chicken and wild rice. If desired add in the white wine. Simmer gently until soup thickens.
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