- It drives traffic to this site.
- It makes it helps me organize which recipes are on deck.
We’re going to focus on the latter here for now. I have six Pinterest boards and five of them are food related. One is a catch-all of miscellaneous food things. One collects all of the recipes from here. Another collects all of the desserts. A third features my restaurant reviews. And, finally, there is the Things I Want To Cook board. It’s where I toss recipes for later use. It replaces the little slips of paper that would pile up next to the stove, collected from skimming food magazines at Barnes & Noble. Now, I save the recipe for later, use it for meal planning and open up Pinterest for recipes each night.
Most of the things I post to Things I Want To Cook are dealt with quickly. Some of them, like Whole Foods’ chicken and wild rice soup with mushrooms, sit for a while. Given that I found it about 2/3 of the way down the page, I would guess that I’ve been sitting on this one for about a year. You know how it goes…things end up in the pile and they fall to the bottom of it unintentionally. Given the cold that has settled in around Syracuse last week, this seemed like as good a time as any to make a hearty soup.
WHAT WORKED: This was really easy. Like The Wife could make it easy. Seriously, there are about five steps and as long as you don’t chop off a finger while cutting vegetables, you are in good shape.
WHAT DIDN’T: I followed the directions to the letter and found it to be really liquidy. The magic of corn starch and warm water helped me thicken it and it only took an extra 7 or 8 minutes.
WHAT DID THE WIFE SAY: She approved in between work-related grumbles from either side of the table.
WILL IT MAKE ANOTHER APPEARANCE: Yes! Luckily this made enough for a quartful of leftovers. I might want to incorporate some carrots or celery next time, just for a more souplike flavor.
Chicken and Wild Rice Soup
Adapted from Whole Foods’ original
- 1 tbsp. extra-virgin olive oil
- 8 oz. cremini mushrooms, sliced
- 1 cup onion, chopped
- 48 oz. chicken broth
- 1 lb. boneless skinless chicken breasts or thighs, trimmed and cubed (NOTE: I used thigh meat.)
- 3/4 cup long grain wild rice
- 2 tbsp. chopped garlic
- Salt and pepper to taste
- Heaping soup-spoonful of corn starch
Heat oil in a large pot over medium high heat. When it shimmers, add the mushrooms and onions. Cook, stirring occasionally, for 5 to 7 minutes, or until the veggies have softened.
Add the broth, chicken, rice and garlic. Cover, bring to a simmer, then reduce the heat to medium-low. Cook approximately 45 minutes, or until the rice and chicken are cooked through and the meat is fork-tender.
Whisk together cornstarch and about 2 tbsp. of warm water. Add to the soup and cook an additional 5 to 7 minutes. Adjust flavor with salt and pepper, and serve.