As the weather grows cooler and the trees turn color my tastes turn to heartier fare. This dish with some toasty garlic bread, and perhaps a green salad on the side, is just what the doctor ordered.
We are still preparing dishes that are not too spicy or acidic in our house. That does not mean, however, that food must taste bland or uninteresting. Here is a fabulous recipe for a Cream of Chicken with Wild Rice Soup that you can make in less than two hours that is savory, filling and company worthy. The only problem with serving this dish to company is they may want to fill up on soup and pass on the rest of your carefully prepared meal.
There is actually no cream in this version – just milk and a couple of tablespoons of flour to thicken it. Wild rice is expensive so I usually use a mixture of white and wild rice (a box or two of Near East brand Long Grain & Wild Rice, minus the seasoning packet, works fine). I like to use a mixture of mushrooms for the interesting flavor and texture they lend but inexpensive white mushrooms work just fine. The secret ingredient in this recipe is a bit of dry sherry or brandy added just before serving; it calls for 3/4 cup of sherry but I find that is too much – try adding a tablespoon of sherry at a time, tasting as you go. This makes quite a lot of soup, I usually cut the recipe in half for the two of us.