Monday, January 18, 2010

Creamy Chicken-and-Wild Rice Soup

Andy and I both really liked this thick soup (it's almost a stew). The fat-free evaporated milk and splash of sherry gave it a very rich taste, with much less fat than a cream-based soup. It's based on a Cooking Light recipe and while it isn't as low in points as I prefer, it's very filling. A serving is supposed to be 1 1/2 cups, which is 8 points. However, 1 cup would be a good meal and then the points value is about 6. Enjoy!

Creamy Chicken-and-Wild Rice Soup
2 small packages long grain-and-wild rice mix (I used Mahatma.)
2 tsp. olive oil
1 onion, chopped
3 celery ribs, thinly sliced
4 carrots, thinly sliced
2 garlic cloves, minced
1 (8-oz.) package sliced mushrooms
1/4 cup all-purpose flour
1/2 tsp. dried tarragon
1 sprig fresh thyme, chopped
2 Tbsp. dry sherry
6 cups chicken stock
1 (12-oz.) can fat-free evaporated milk
3 cups chopped cooked chicken
Salt and pepper to taste

1. Cook wild rice mix according to package directions.
2. Sauté onion, celery, and carrots in hot oil until vegetables begin to soften. Stir in garlic and mushrooms, and sauté until vegetables are tender. Stir in flour and next 2 ingredients, and cook 1 minutes. Stir in sherry. Gradually stir in chicken stock and evaporated milk, stirring often; bring mixture to a boil. Reduce heat to low, and stir in chicken and wild rice. Stir in salt and pepper to taste.

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