Dinner: Cream of Wild Rice Soup

Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset

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Last Sunday on Mother's day I made a yummy Cream of Wild Rice Soup.

Ever since then I've been craving this soup.

So, I made it again tonight.

In fact, I made a DOUBLE batch.

Here's whatcha need:

1 box Uncle Ben's Wild Rice

1 Chopped Onion

4 1/2 tablespoons butter

4 1/2 tablespoons flour

 2 cups of half and half

3 cans of chicken broth

The original recipe can be found in this cookbook, I've altered it a bit:  

 First, cook the rice according to the box directions.

 In a large saucepan, saute onion in butter until tender.

Stir in the flour until blended. 

(the original recipe also calls for Mace and white pepper)

Gradually stir in the broth, cream and cooked rice.

Bring to a boil while stirring continually.

I served mine with some yummy french bread.  

SOOO good!

 Enjoy!

The Feedback: 10 out of 10.

Even KidMo ate it!  And, he never eats soup.  YES!

PS- I highly recommend the Taste of Home cookbooks! 

I have FOUR of them. 

They are awesome and easy to follow.

Linking up:
Todays Creative Blog
Whipper Berry
TidyMom

Pressure Cooker Meal Adventure: Chicken Noodle Soup

Tonight's dinner adventure is Pressure Cooker Chicken Noodle Soup featuring yesterday's chicken (see post below).

Here are the steps I took to make it...

Step 1. Set pressure cooker to BROWN and brown 2 tablespoons oil with about half of a chopped onion

Step 2: Add some cut carrots.
I used the last 1/4 package of baby carrots I had left over from last night's meal. It was about 24 baby carrots.

Step 3. Add your broth. About 5 cups should do the trick

This is a photo of my chicken bones cooking in a pot of water. I saved all the bones, skins and leftover meat from the "chicken carcas" the night before. I threw them all in a pot, covered with water (about 10 cups of water). Cook on high until a rapid boil and then simmer for 1-2 hours. Then pour through a strainer. Discard chicken carcas miscelaneous and keep the yummy broth.



Step 4: Add Pasta (about half a box)

*Special Note: While taking self portrait of the famous "pouring of the pasta" I poured in TOO MUCH pasta. I actually used the whole box. Oops. To avoid my blunder, please pay attention and only add half this amount. Thank you *


Step 5: Add Chicken (about 2 cups), 1 can cream of chicken Campbells Soup and 2 tablespoons lemon juice. Stir together.


Step 6: Close pressure cooker and put on 15 high PSI for 12 minutes.

The result: Chicken Noodle Soup!

Or, in my case, DOUBLE CHICKEN NOODLE SOUP!



I actually made up a second batch of chicken broth and added it into the soup. The result was pretty yummy!

Add salt and pepper to taste. Serve with Crackers.


THE FEEDBACK: 7 stars out of 10!

KID FEEDBACK: 0 out of 10. "Kid-MO" did not like the "mushy" noodles. He did however really like the soup broth!

APPROXIMATE COST: $2.50
$0 - Chicken
$1 - Campbell's soup
$1 - Noodles
$.25 - Onion
$.25 - Carrots

NOTES: Be cautious of your broth to noodle ratio. I clearly put in way too many noodles and had to add broth after the fact just to even it out.

Also, I'd experiement by adding in some extra veggies such as celery and peas.

TIPS: Cook your broth in advance. You can even freeze extra broth and store it for later. One easy way to store the broth is to freeze it in ice cube trays then store the broth-cubes in freezer bags. When the time comes to use them just take out what you need.

Did I mention that we love this pressure cooker?

Up Tomorrow: Chicken Pot Pies for Lunch! (Featuring chicken from our roast chicken yesterday!!)