Wild Rice Soup III

Here’s a fairly quick soup that includes chicken and wild rice. It’s a big hit during hunting season or on a cold, wintry day. A meal in itself!

Step: 1

Prepare rice according to package directions.

Step: 2

Melt the butter or margarine in a large pot over medium heat. Add the onion and celery and saute for 5 to 10 minutes, or until almost tender.

Step: 3

Stir in the four and salt and pepper to taste. Add the broth and milk and stir until soup thickens.

Step: 4

Add the rice and the chicken and allow to heat through, about 10 minutes.

Per Serving: 348 calories; protein 26g; carbohydrates 23.4g; fat 16.4g; cholesterol 72.6mg; sodium 531.2mg.

The word “stew” can refer to 2 time a food and a cooking method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a flavorful water based . It’s similar to braising, but it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being processing menu all of it , and the water based material completely covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.