December Soup Recipe

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Chicken Soup with Wild Rice & Veg’s *
Gluten Free!
Serves 3-4
{Note: I tripled this recipe for the December meeting. Enjoy! ~Susan Stefanec}

½ cup wild rice (I use a mixture of wild and brown or white)
1 c. water
1 T. yogurt
2-3 T. coconut oil, schmaltz, butter or other fat
1 large onion, chopped, or 1 large leek, cut into rounds
3-4 stalks celery including leaves, diced
2-3 carrots, sliced
1 quart chicken stock (or more for thinner soup; I add more)

Spices – add to taste in a removable bundle, aka “bouquet garni” :
Bay leaf

½ teaspoon sea salt
1 cup(or more) cooked chicken (or Turkey) cut into bite-sized pieces

for stronger flavors, any of Garlic, oregano, marjoram, or rosemary

to thicken the broth & add nutrition, I finely chop & add ¼ of a zucchini.

1. Put the wild grain rice in a jar and add the water & yogurt. Put in a warm place and let it sit for at least 7 hours.
2. In a heavy-bottomed pot, heat the oil or fat over medium heat. When the fat is hot, add the onion/leek and sauté until it begins to turn translucent.
3. Add the celery and sauté for a minute or two, then add the carrots and continue sautéing for a few minutes. Add some water to keep moist while sautéing.
4. Strain the rice and rinse thoroughly. Add to the sauté along with the broth, bouquet garni and the salt.
5. Turn the heat to high, bring to a boil, then reduce to a simmer.
6. Simmer – covered, over low heat until the rice is tender.
7. Add the chicken, and simmer a few minutes more, until heated.
8. Remove the bouquet garni, if used, and add salt & pepper to taste.

* Adapted from the FULL MOON FEAST Cookbook by the famous California chef, Jessica Prentice.

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