|Cream of Chicken and Wild Rice Soup, photo by whitneyinchicago|
A delicious velouté-based soup. Serves 6.
1 stick unsalted butter (1/2 cup)
1 yellow onion, chopped
2 ribs celery, chopped
3 carrots, chopped
1/2 cup plus 1 Tbsp. flour
7 cups chicken broth (low-sodium)
3 sprigs flat-leaf Italian parsley
3 sprigs fresh thyme
1 bay leaf
2 1/2 cups cooked, diced chicken
1/2 cup wild rice, cooked separately
1/2 cup heavy cream
1 Tbsp. kosher salt
Freshly ground black pepper
2 Tbsp. chopped flat leaf parsley
Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots, and sweat ingredients, stirring occasionally, until soft, about 10 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more. (This creates a roux in the pot.)
Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, theme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes. (This is now a velouté base.)
Stir in the chicken and cooked wild rice and bring to a boil. Remove from the heat.
Whisk the heavy cream and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve.
From my Cooking with Style: Soups and Sauces class.