randomsome1 (![[info]](http://www.insanejournal.com/img/userinfo.gif){kind=small} randomsome1) wrote,@ 2008-01-22 14:37:00 |
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Vacation continues with soup-making!
Really Simple Creamy Chicken Rice Soup
7 cups chicken bullion stock
about a cup and a half of chicken, diced
a 4oz box of whole-grain wild rice (I wanted to use barley but couldn't find it)
2/3 of a 1 lb bag of sliced carrots
4 or 5 stalks of celery, sliced
1 small onion (about the size of a chicken egg), diced
about 2/3 cup milk, about 2-3 tbsp butter, about 2 heaping tbsp flour, a little more than a tbsp of sake (not really necessary if you don't have it), and a pinch each of basil and thyme.
Mix (the flour does best mixed into the milk separately, lest it make lumps), boil for 45 minutes (stirring occasionally) or until the rice has cooked, serve.
The results wasn't very liquidy, so if you like your soup to be more soupy you'll probably want to add more stock, milk, so forth.
Now to get to work on my dreads. :P
Really Simple Creamy Chicken Rice Soup
Mix (the flour does best mixed into the milk separately, lest it make lumps), boil for 45 minutes (stirring occasionally) or until the rice has cooked, serve.
The results wasn't very liquidy, so if you like your soup to be more soupy you'll probably want to add more stock, milk, so forth.
Now to get to work on my dreads. :P