Soup, Soup, Soup

Soup, Soup, Soup…
It’s a favorite of mine, I guess because when it’s cold, soup is so warming. I love to cook it; I love to eat it; I love to smell it…I actually miss having soup in the summer because it’s too hot to prepare it and eat it…I never really liked cold soup that much…So, when winter rolls around, I make soup and lots of it!

Soup has a healing and satisfying quality to it. Sometimes it’s all I can eat if I have a cold or I’m not very hungry. In a pinch, even Campbell’s will do…but I usually make my own.
So here’s one of my favorite soup recipes:

Wild Rice and Mushroom Soup

My mom, Jeanette, gave me this recipe. Wild rice gives it an excellent flavor and texture. LKL

2 Tbs. butter
2 cloves garlic, minced
½ cup onion, chopped
8 oz. mushrooms, sliced
1 cup milk
½ cup heavy cream
1 cup chicken broth
1 tsp. thyme
2 cups cooked wild rice
2 cups cooked chopped chicken
3 Tbs. sherry
Salt and pepper

In a soup pot over medium high heat, sauté garlic, onion, and mushrooms in butter in a soup pot. Cook until the onion starts to brown; this makes a flavorful broth for soup.

Add milk, cream, and chicken broth and reduce to medium low heat.

Add thyme, wild rice, chicken and sherry. Simmer until soup starts to thicken.

Adjust flavor with salt and pepper. Add more broth if needed

Enjoy on a cold day with warm (“Mimmi’s” LaFontaine) bread.

Serves 3-4.

A little interesting history of SOUP from http://www.foodtimeline.org:

Food historians tell us the history of soup is probably as old as the history of cooking. The act of combining various ingredients in a large pot to create a nutritious, filling, easily digested, simple to make/serve food was inevitable. This made it the perfect choice for both sedentary and travelling cultures, rich and poor, healthy people and invalids. Soup (and stews, pottages, porridges, gruels, etc.) evolved according to local ingredients and tastes. New England chowder, Spanish gazpacho, Russian borscht, Italian minestrone, French onion, Chinese won ton and Campbell’s tomato…are all variations on the same theme.

Soups were easily digested and were prescribed for invalids since ancient times. The modern restaurant industry is said to be based on soup. Restoratifs (wheron the word “restaurant” comes) were the first items served in public restaurants in 18th century Paris. Broth [Pot-au-feu], bouillion, and consomme entered here. Classic French cuisine generated many of the soups we know today.

Next time: one of my favorite salads…

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2 Responses to Soup, Soup, Soup

  1. longslowrise says:

    sounds delicious. i’m wondering if it would work to add the rice uncooked with the broth and extra water before you add the milk and cream. (so it could be done in one pan.) but maybe the onions and mushrooms would get too mushy.

    • whitegrasscafe says:

      no, wild rice needs to be drained as it has a bit of a bitter taste in the water it’s cooked in. i have used leftover rice in it though, which makes it quick to prepare.

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