CHICKEN AND RICE WITH FRENCH ONION SOUP RECIPES

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CHICKEN WILD RICE SOUP RECIPE: HOW TO MAKE IT



Chicken Wild Rice Soup Recipe: How to Make It image

I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This creamy chicken and wild rice soup has been part of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the day before. —Virginia Montmarquet, Riverside, California

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 15

2 quarts chicken broth
1/2 pound fresh mushrooms, chopped
1 cup finely chopped celery
1 cup shredded carrots
1/2 cup finely chopped onion
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup dry white wine or additional chicken broth
3 cups cooked wild rice
2 cups cubed cooked chicken

Steps:

  • In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.

Nutrition Facts : Calories 154 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 807mg sodium, CarbohydrateContent 14g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 10g protein.

FRENCH ONION SOUP RECIPE - NYT COOKING



French Onion Soup Recipe - NYT Cooking image

In 1954, what was then called the Food News Department of The New York Times released a pamphlet simply called “Soups,” which had 20 recipes for soups “thick and thin, hot and cold,” including those for minestrone, shrimp bisque and this French onion soup. We’ve updated the recipe adding sherry and wine to layer in more flavors. The bulk of the time is spent on caramelizing the onions, a process that always takes longer than it seems it should. But it’s worth the wait.

Provided by Sara Bonisteel

Total Time 1 hours 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

3 tablespoons unsalted butter
3 to 4 large red or yellow onions (about 3 pounds), peeled and thinly sliced
3/4 teaspoon kosher salt, more to taste
2 quarts (8 cups) beef stock
1 cup dry white wine
1 tablespoon dry sherry
1 tablespoon all-purpose flour
1/2 teaspoon black pepper, more to taste
French bread cut into 8 to 12 1/2-inch slices
1 1/2 cups grated Gruyère cheese

Steps:

  • Melt butter in a heavy Dutch oven over medium heat. Add onions and 1/2 teaspoon salt, stir and cover, letting onions soften for 5 minutes. Remove lid and let onions caramelize until golden brown over medium heat, stirring occasionally. Adjust heat if onions are browning too quickly. The caramelization process may take 45 to 60 minutes.
  • Meanwhile, warm broth in a saucepan over low heat.
  • Once onions are caramelized, add wine and sherry to the pot and allow mixture to come to boil. Stir in flour and let thicken for a minute or two.
  • Slowly add warm broth, 1/4 teaspoon salt and the pepper to the onion mixture and boil uncovered for 10 minutes. Add more salt and pepper to taste.
  • Heat the broiler, and arrange individual ovenproof casseroles on a baking sheet. Ladle soup into casseroles, and cover top with bread slices. Sprinkle each casserole generously with Gruyère. Broil for a minute or two, watching carefully, until cheese melts and browns. Serve immediately.

Nutrition Facts : @context http//schema.org, Calories 181, UnsaturatedFatContent 2 grams, CarbohydrateContent 17 grams, FatContent 6 grams, FiberContent 2 grams, ProteinContent 8 grams, SaturatedFatContent 4 grams, SodiumContent 942 milligrams, SugarContent 7 grams, TransFatContent 0 grams

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