Sep 17, 2014

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Recipe Corner

Soup’s On!

By Arianna Johnson
December 1, 2010

Soup has a notorious reputation for being the go-to food when you’re sick. Chicken noodle is the cure-all for colds, the flu, etc…. However, the steaming bowl of deliciousness goes far beyond the Campbell’s soup can.

It wasn’t until last winter that I started experimenting with soups of my own, taking Rachael Ray’s recipes and putting my own twist to them. I made roasted vegetable soup, black bean soup, tortilla soup, French onion soup, butternut squash soup…. I made a lot of soups, and I’ll probably be doing the same for the next few months.

Most recently, I put a twist on regular chicken soup by adding wild rice and mushrooms. It came out amazing, if I do say so myself. My mom even brought the leftovers into work and her coworkers devoured it. Here’s the recipe:

Chicken, Mushroom, and Wild Rice Soup with Ciabatta “Croutons”

Serves 4–6

Ingredients:
•Extra virgin olive oil •1 pint portabella (portobello) mushrooms, sliced •3 carrots, halved and chopped •3 celery stalks, chopped •4–5 cups chicken or vegetable stock •1 tsp Herbs de Provence •½ cup grated Pecorino-Romano cheese •2 chicken breasts •1 cup wild rice •1 large onion, chopped •3 cloves garlic, minced •Salt and pepper •1 loaf ciabatta

Directions Preheat oven to 400 degrees. Season chicken with salt and pepper and place in a broiler pan. Place in oven and cook for 20 minutes or until juices run clear. Remove chicken and let rest until cool enough to handle and then shred into bit-sized pieces. Switch oven to broil. Heat olive oil in a large pot over medium-high heat. Add mushrooms and cook until browned (about 5 minutes). Add carrots and celery and cook for about 5–8 minutes. Add onions and cook until translucent (about 5 minutes). Add garlic and Herbs de Provence and cook for about 3 minutes or until aromatic. Season with salt and pepper and then stir in rice. Add stock, bring to a boil, and then let simmer until rice is cooked all the way through (about 15–20 minutes). Stir in shredded chicken, season to taste, and let simmer. Slice ciabatta and drizzle with olive oil. Place slices on a baking sheet and place under broiler until lightly browned (about 3–5 minutes). Sprinkle Pecorino-Romano cheese on top and serve next to a steaming bowl of soup!

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