Chicken & Wild Rice Soup
Ingredients
  • 4 tablespoons unsalted butter

  • 3 celery ribs, cut into 1/2-inch pieces

  • 2 carrots, cut into 1/2-inch pieces

  • 1 medium onion, chopped 

  • 2 garlic cloves, minced

  • 1 1/2 teaspoons finely chopped thyme

  • Salt

  • Pepper

  • 1/4 cup all-purpose flour 

  • 1 cup wild rice (5 ounces)

  • 2 quarts chicken stock or low-sodium broth 

  • 2 cups water

  • 4 cups bite-size pieces of roasted chicken or turkey

  • 1 cup heavy cream 

    Directions

  • Step 1

  • In a large saucepan, melt the butter. Add the celery, carrots, onion, garlic, thyme and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 10 minutes. Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.

  • Step 2

  • Add the wild rice to the saucepan and gradually stir in the stock and water. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes. Add the chicken and simmer, stirring occasionally, until the wild rice is tender, 10 to 15 minutes longer. Stir in the cream and season with salt and pepper. Ladle the soup into bowls and serve.


    Rockfish Chowder
    INGREDIENTS

  • 1 large onion (chopped)

  • 2 stalk celery (chopped)

  • 2 medium potatoes (peeled and cubed)

  • 1⁄2 cup white wine

  • 4 cups vegetable stock

  • bay leaf

  • 1 cup red pepper (1 large cored seeded and chopped)

  • 1 cup frozen corn or 1 cup fresh corn

  • 2 lbs rockfish, filets (cubed 3/4 inch)

  • 1⁄2 teaspoon chipotle chile

  • salt, to taste

  • fresh ground pepper, to taste

  • parmesan cheese, to taste

  • 1⁄3 cup chopped fresh parsley

  • 1⁄4 cup olive oil (or enough to cover the bottom of your pot)

    DIRECTIONS

  • in a large soup pot add olive oil just enough to cover the bottom of the pan. Sauté onions and celery until soft.

  • Add all liquid ingredients, garlic and potatoes.

  • Simmer for about 20 minutes or until potatoes are soft.

  • Add all remaining ingredients and bring to a simmer for about 5 additional minutes carful not to over cook fish.

  • Add parsley last and sprinkle with fresh grated parmesan cheese when serving.