"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Roasted Chicken and Wild Rice Soup Recipe

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This recipe for Roasted Chicken and Wild Rice Soup, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, October 30, 2005


1 box long-grain and wild rice mix
1 tbsp. olive oil
1 1/2 c. chopped red onion
1 c. chopped carrots
1 c. chopped celery
1 tbsp. minced garlic
1 8-oz. package mushrooms, halved
1/4 c. flour
1/2 tsp. dried tarragon
1/4 tsp dried thyme
2 c.s water
2 tbsp. dry sherry
2 (15.75 oz.) cans fat-free, less sodium chicken broth
1 (12-oz.) can fat-free evaporated milk
3-4 skinless, boneless chicken breasts

Roast chicken breasts and lightly shred with a fork. Prepare rice according to package directions; set aside. Heat oil in a large, heavy-bottom saucepan over medium
heat. Add chopped onion through mushrooms, and saute for 8 minutes or until tender. Lightly spoon the flour into a dry measuring cup, and level with a knife. Stir the flour, tarragon, and thyme into the onion mixture, and cook for 1 minute, stirring frequently. Add 2 c. water, sherry, broth, and
evaporated milk; bring mixture to a boil. Reduce heat, and simmer for 15 minutes or until slightly thick. Stir in cooked rice and chicken. Cook for 10 minutes or until heated thoroughly. *Rice may absorb lots of liquid when refrigerated, so you may want to add more broth.




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