Famous Daves Wild Rice Soup Food

FAMOUS DAVE'S WILD RICE SOUP

Steps:

• Heat 2 tbsp chicken fat or butter in a large sauté pan set over medium heat until hot.
• Increase heat to medium-high and add celery, carrot, onion, green pepper and red pepper.
• Cook until onion is tender.
• Stir in corn, mushrooms and jalapeno.
• Cook until mushrooms begin to turn golden brown and shiny wet, stirring frequently.
• Remove from heat.
• Bring broth to boil in an 8-quart stock pot.
• While broth is heating up, heat 1/2 cup plus 2 tbsp butter in a skillet set over medium heat until hot; stir in flour.
• Cook over low heat 2 minutes stirring constantly - do not brown.
• Stir butter and flour mixture into broth. Simmer until slightly thickened, whisking to prevent lumps.
• Stir in cooked vegetables, parsley, salt, black pepper, white pepper, nutmeg and cayenne.
• Bring to a simmer, stirring occasionally.
• Add chicken, rice and whipping cream.
• Cook just until heated through.
• Serve topped with toasted almonds.

COPY-CAT PANERA CREAM OF CHICKEN AND WILD RICE SOUP

Steps:

• Open rice, pull out seasoning packet and set aside.
• In a small bowl, combine pepper and flour. Set aside.
• In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.
• In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and saute for 5 minutes. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 5 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 minutes to cook out raw flour taste.
• Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
• Stir cream mixture into broth and rice. Cook over medium heat until heated through and rice is done,15-20 minutes.
• Alternatively, for those who cannot get the quick-cooking version of the rice, I have put the broth on to boil and cooked the 25-minute version of long grain and wild rice blend according to the directions, while sauteeing the veggies in the butter. I tend to cook the veggies longer this way, and I like them quite soft. I then follow the rest of the directions above, adding the rice/broth to the cream mixture. I've also used fat-free half and half with no appreciable difference in flavor. Enjoy!