We live in Minnesota…
It is inevitable that chicken, wild rice soup gets experimented with. I’m going to give you my mindset here, but not exact science. Many recipes I can break down into measurements, but because I learned to cook to taste and proportion at a young age under 3 chefs – I often just don’t use them.
This soup is one of those creations, much life a chili, a gumbo or chicken paella. You can manipulate it and enhance it along the way. But I’ll give you the foundation as I see it.
- Boneless Chicken Breasts (I use 4 or 5 large breasts)
- Wild Rice, MN dry bagged
- Mushrooms (I used plain button but love Cremini or Porcini in this)
- Leeks, fresh
- Onion, white or shallot
- Garlic, fresh
- Parsley, fresh
- Sherry, dry
- Olive Oil
- Peppers, white and ground black
- Sea Salt
- Chicken Stock
- Heavy Cream or Half n Half
Pre-Step 1 – Add one to one and a half cups of Wild Rice to 5 cups of boiling water. Set a timer for 55 minutes and turn the burner down to low. It should be perfectly opened and nutty upon the buzzer.
STEP 1 – Rub your Chix breasts with white pepper, ground black pepper and sea salts. Place them one rack down (or the upper middle of your oven) on broil – 500 degrees. Cooking time will depend on thickness and number of chicken breasts. You really don’t have to turn them. A nice golden roast on one side is perfect for this soup.
STEP 2 – Round up all of your fresh veggies and aromatics. This includes onions, garlic, leeks, mushrooms and whatever else you like in this soup. I don’t use celery in my chicken wild rice like many do. I substitute the Leeks for it. I also don’t use carrot; another common ingredient. Personal preference. If you’re cooking for a group the carrot adds a bit of color.
STEP 4 – Fire up a good size stock pot on medium high. Add a fortified clarified butter. You can do this melting the butter down before hand in a smaller pan and removing the separation from the top. Pour the butter into the stock pot with olive oil and heat. This creates your fortified butter.
Layer the mushrooms down on the bottom first on fairly high heat and let them brown on one side, then add the rest of your veggies on top. Then to taste, add your cracked black pepper, white pepper, sea salts and thyme. Stir until heated through.
STEP 5 – Quickly, add enough chicken stock to fill half the stock pot. Add extra water if desired based on the amount of veggies you’ve used for this soup. While you’re dong this, you need to make a rue. There’s many ways to thicken a cream soup but I do mine using butter and flour. Just sift flour into melted butter until you get a thick, creamy consistency. You may add Vermouth to if you like for flavor.
STEP 6 – Mix the rue into your broth based soup. Just go by taste and consistency; you’ll get it just right.
BAM! Now you’re finished. Just let it simmer on low for a little bit to blend those flavors together. I would find a nice Port or deep red wine to compliment!