Soup's On!

Last week I was ready to fire up the barbecue, raise the shade umbrella, clean the layer of green scum from the outdoor furniture, and let the outdoor dining season begin. The month of March has fooled me before, and this Portland spring was no exception. Rain, along with cold temperatures, returned as quickly as they had briefly departed. 

Because the soup days of winter are not yet over, I want to share one of my favorite soups with you, my dear readers. This is the kind of soup that can easily be thrown together without much effort. You may already have many of its necessary ingredients on hand.

Chicken and Wild Rice Soup

PRINTABLE RECIPE

INGREDIENTS:

1 (6-ounce) box long-grain and wild rice mix (such as Uncle Ben's) 
1 tablespoon olive oil

1 1/2 cups chopped red onion 

1 cup chopped celery

1 cup chopped carrot 

2 garlic cloves, chopped 

1 (8-ounce) package mushrooms, halved 

1/4 cup all-purpose flour

1/2 teaspoon dried tarragon

1/4 teaspoon dried thyme

2 cups water

2 tablespoons dry sherry

2 (15.75-ounce) cans fat-free, less-sodium chicken broth

1 (12-ounce) can fat-free evaporated milk

3 cups shredded roasted skinless chicken

DIRECTIONS:

• Prepare rice according to package directions; set aside. Roast 2-3 large chicken breasts; shred and chill.

• In a large Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add chopped onion and next 4 ingredients (onion through mushrooms), and sauté for 6 minutes, or until the onion is 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 cups of water, sherry, broth, and evaporated milk; bring mixture to a boil. Reduce heat, and simmer for 20 minutes or until slightly thick. Stir in cooked rice and chicken; cook for 10 minutes or until thoroughly heated. Great with a loaf of warm, buttered artisan bread for dipping.