There are things in this world that I just don’t understand. From right wing politics, to social injustice – to the lack of Law and Order on cable stations.*
The world is a mystery.
And one of those mysteries is, why do people put massive amounts of cream in “cream” soups?
If you take the time to create a flavorful broth, I just don’t understand burying it in heavy cream.
That said, this soup has a titch of cream.
But it’s loaded with blackening spice, wild rice, chicken and vegetables.
It’s a most excellent little soup for using up leftover chicken on a cold day, when you want a really simple meal to warm you from your head to your toes.
Blackened Chicken and Wild Rice Soup
Serves 4.
Ingredients:
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 4 celery stalks, diced
- 2 carrots, diced
- 1 medium onion, diced
- 1 tablespoon flour
- 6 cups regular or low-sodium chicken broth
- 1 cooked chicken breast, shredded
- 1 cup wild rice
- 2 teaspoons blackening spice
- 1 tablespoon heavy cream
- A dash of worcestershire sauce
- A dash of Tabasco
Instructions:
In a medium sauce pan, melt the butter and olive oil together over medium heat. Add the vegetables and stir occasionally until softened, about 5 minutes.
Add the flour, and stir for one minute.
Pour in the chicken stock, and add the chicken, wild rice, and blackening spice to the pan.
Stir well.
Bring to a simmer, and cover.
Cook until the rice is soft, about 30-40 minutes.
Gently stir in the cream and worcestershire and tabasco.
Serve with bread, and call that a pretty simple Sunday supper.
*Seriously. There used to be full days of Law and Order marathons. Granted, they have been running three or four on the weekend, but c’mon. What gives, TNT? Can’t we have a full day of Jack McCoy?
Sheesh.
(Photo by Launie K.)
