Today is cold in Florida - so time to make soup! Here is what went into the crockpot:
Chicken Wild Rice Soup
4 cups defatted chicken broth (reserved from day one)
1 cup brown/wild rice mix (if you don't have the mix, use half cup of each)
1/2 cup diced red pepper
1 cup chopped skinless chicken (from day one)
2 cups sliced fresh mushrooms
seasonings to taste: black pepper, garlic/parsley mix, thyme, Italian seasoning
Place all ingredients into a crock pot and cover. Cook on high power until the rice is tender, about 2 hours. Adjust consistencey with more water or broth as needed. We like ours thick.
Serve with a large tossed salad.
If you don't have a crockpot, simmer on the stove, covered, until the rice is tender, about 45-60 minutes. Add more liquid as needed, stir occasionally.
Note: Since it is Monday, we made salad, cut up fruit, cooked brown rice and soaked Shitake mushrooms for our stir fry tomorrow. Always make good use of kitchen time and think ahead for tomorrow! More good recipes to come!!
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.