Sour cream & wild rice soup
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Sour cream & wild rice soup
  Rice    Soups    Low Fat    Creams  
Last updated 10/4/2011 8:23:33 PM. Recipe ID 56769. Report a problem with this recipe.
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      Title: Sour cream & wild rice soup
 Categories: Soups, Low-fat
      Yield: 8 Servings
 
MMMMM--------------------POACHING INGREDIENTS-------------------------
      2    Chicken Breasts; excess fat
           -and skin removed
      1 qt Water
      1    Onion; quartered
      1    Carrot; cut in large chunks
      1    Celery Rib; cut in half
      1    Bay Leaf
     10    Black Peppercorns; whole
           Salt to taste

MMMMM----------------------SOUP INGREDIENTS---------------------------
      1 ts Olive Oil
      1 lg Red Onion; thinly sliced
      2 md Celery Ribs; thinly sliced
      3 lg Carrots; peeled and shredded
      4    Garlic Cloves; chopped
      2 c  Mushrooms; sliced
    1/4 c  Flour
           Salt
           Black Pepper; freshly ground
      1 c  Evaporated Skim Milk
      1 c  Sour Cream Substitute
      1 tb Corn Starch
      2 c  Wild Rice; Cooked
           -according to package dir
           -without fat or salt
      3 tb Thyme; fresh chopped
 
   In a heavy saucepan, combine the chicken and water, bring to a boil,
  reduce the heat to low and carefully skim off any scum. Add onion,
  carrot, celery, bay leaf, peppercorns, and salt. Cover and simmer the
  chicken for 45 minutes to one hour. Remove the chicken from the broth
  and set aside to cool. Strain the remaining broth, discarding the
  solids, and place in the refrigerator to chill, or use fat separator
  to remove all fat from broth. When the chicken is cool enough to
  handle, remove the meat from the bone and tear or shred into bite
  sized pieces. Cover and refrigerate until needed.
   Meanwhile, in a large saucepan, heat the olive oil until sizzling,
  add the onions, celery, carrots and garlic and cook over medium high
  heat for about 5 minutes. Lower the heat to medium, add the mushrooms
  and cook for 5 minutes more. Add the flour, salt and pepper and stir
  to combine, cooking for 2 minutes. Add the chicken stock (remove the
  fat that has accumulated at the top of the stock) and the evaporated
  skim milk. In a small bowl, whisk together the sour cream and the
  cornstarch. Add to the soup, stirring until thickened and heated
  through. Add the cooked rice, shredded chicken and thyme, stirring
  until thick and bubbly. Serve at once.
 




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Recipe ID 56769 (Apr 03, 2005)

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