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The Chocolate Moose Chicken Wild Rice Soup

1 large leek, chopped
3 stalks celery, chopped
2 large carrots, minced
3 T. olive oil
1 C. wild rice
1/2 t. ground black pepper
2 quarts chicken stock
3 cooked chicken breasts, cubed
2 large red potatoes, cubed
1 C. white wine or nonbitter beer

1/2 C. butter
1 C. flour
1 quart heavy cream

1 red bell pepper, minced
3 T. fresh parsley, chopped

To make soup:
In large soup pot, saute leeks, celery and carrots in olive oil until leeks are tender. Add wild rice, ground pepper and chicken stock. Bring to a boil. Reduce heat. Simmer for 40 minutes. Add chicken breasts, potatoes and white wine or beer to chicken stock mixture. Simmer for 10 minutes.

To make roux:
Meanwhile, melt butter in small saucepan. Gradually add flour, stirring so it doesn't lump. Cook over low heat, stirring occasionally, for 5 to 10 minutes. Remove from heat. Gradually pour in cream, stirring with wire whisk. Stir until smooth.

To finish soup:
Remove soup from heat. Add roux to soup pot, stirring vigorously. Return soup to heat. Bring just to a boil, stirring often. Remove from heat. Stir in minced red pepper and fresh parsley.

Makes 10 servings.

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