Home Cooked Goodness

I'm sharing dinner with my sister tomorrow as part of Christmas since I'll be away during the actual holiday. So I made chicken, mushroom, and wild rice soup. It's amazingly easy and soooo good. You have to start with an onion. I'm partial to red onions. The recipe calls for 1 to 2 cups of chopped onion. I don't really measure.



The next step is to saute the onion until it's tender in about a half stick of butter. Once the onions are nice and tender, go ahead and add 2 to 3 cups of sliced fresh mushrooms.



Cook until the liquid from the mushrooms cooks off, add about a half cup of flour and stir in to make a paste. I used Gold Medal Wondra, quick mixing flour. Then add 2 to 3 cans of chicken stock to the mushroom and onion paste. (I actually used more) I used ready made chicken stock. Meanwhile, cook up a package of Uncle's Ben's long grain and wild rice. Add the cooked rice to the soup.

Next add some chicken. I usually just go to the store and buy a whole roasted chicken, take it off the bone, and add it to the soup. But tonight, I was in a hurry so I just used the some chicken breast short cuts from Perdue.


See what I mean about easy and fast? You can use ready made stuff to put it all together in a jiffy. Add some sherry. I added some drinking sherry to the pot and added some to my wine glass too. You might as well have some Christmas cheer while you're making the soup, and the sherry really adds a nice flavor.

Now, that it's simmered nicely for about about an hour and a half, it's ready to eat if you want. I like to make it the day ahead to let all the flavors meld together. It will be super yummy tomorrow with the fresh loaf of rosemary bread I bought to go with it. If it thickens a lot over night, you can add more stock. It's like a never ending pot of soup sometimes.

It's a bowlful of yummy. Try some. You won't be sorry.