Ingredient: Instant Potato Flakes

Cream of Chicken and Wild Rice Soup

Cream of Chicken and Wild Rice Soup
Print Recipe
A classic comfort soup. Forget about getting it at a restaurant..A little time and a few ingredients and you've got rich and creamy love in a bowl.
Servings
6
Servings
6
Cream of Chicken and Wild Rice Soup
Print Recipe
A classic comfort soup. Forget about getting it at a restaurant..A little time and a few ingredients and you've got rich and creamy love in a bowl.
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Heat the olive oil in a large soup pot. Add the carrots, celery, onions, and garlic and sweat until the vegetables begin to soften about 5 minutes or so.
  2. Add the stock, water and the rice part of the rice mix to the pot. Bring to a full boil. Cover, remove from heat and let sit while you prepare the rest of the soup
  3. In a medium saucepan, melt the butter. Add the seasoning packet of the rice mix and stir to blend completely. Slowly add the flour (about 1/4 cup at a time), stirring to blend each addition. Once all the flour is blended in, cook the roux over medium heat for 1-2 minutes stirring frequently.
  4. Slowly add the milk/cream mixture to the roux. Continue to stir so that the mixture remains smooth. Cook and stir the cream mixture for 5 minutes or so. It should be very thick. Remove from the heat and keep warm.
  5. Return the pot with the stock and rice to the heat and add the chicken. Heat to just below boiling. Add the cream mixture in three parts, stirring well after each addition. Continue to cook, stirring frequently until the mixture is thickened. This may take 10 minutes or so.
  6. Check the soup for needing salt and/or pepper. If it seems too thick, add a little more milk. If it seems a little thin, add some instant mashed potato flakes.
  7. Ladle into soup bowls and enjoy.
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Mama D’s Minestrone

Mama D's Minestrone
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Mama D's take on an Italian classic..
Servings
6
Servings
6
Mama D's Minestrone
Print Recipe
Mama D's take on an Italian classic..
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Heat a large soup pot over medium heat. Add the olive oil. Add the onions, carrots, and potatoes. Cook 5 minutes until the onion begins to soften. Add the garlic and cook stirring often until the garlic becomes fragrant, 2 minutes or so.
  2. Add the tomatoes and stir to combine everything. Cook over medium high heat for 5 minutes stirring often. Add the garbanzo water, vegetable stock, and cheese rind. Bring to a boil. Reduce the heat and simmer, uncovered 30 minutes.
  3. Add the garbanzo beans and the herbs. Cook for 5 minutes or so. if you like a thicker soup add the instant potato flakes and stir to combine. Cook for 3 minutes or until you notice things beginning to thicken. Add the green beans and heat for another 5 minutes.
  4. Lower the heat and add the pesto. Sir to combine. Taste at this point and add salt and pepper to your preference. Continue to heat until everything is beautifully steamy.
  5. Divide the cooked pasta into 6 soup bowls. Ladle the soup on top of the pasta. Top with the Parmesan shavings and garnish with more pesto if desired.
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