Here is one of Leslie’s delicious soup recipes which she delivers to our trail building sessions for lunch.
1 cup jasmine rice
¼ cup wild rice
4 T butter
2 chicken breasts diced ½ inch
½ tsp dried thyme
2 cloves garlic
scant ½ tsp coriander
1 medium onion chopped small
¼ c flour
3 cups chicken bouillon
3 c milk
2-3T lemon juice
salt and pepper to taste
3T fresh finely chopped parsley
Cook jasmine rice (an method). Set aside.
Boil wild rice in 2 cups water for 25 minutes, drain and set aside.
Saute chicken in 1 T butter, add thyme, garlic and coriander and cook until fragrant. Set aside.
In soup pot, melt 3 T butter, add onion and sauté until translucent. Add flour, stir and cook one minute. Add bouillon and gently boil until thickened. Stir in rice, wild rice, chicken mixture and milk. Salt and pepper to taste. Gently reheat and allow to simmer 15 minutes. Add fresh lemon juice and parsley and serve.
The rice continues to absorb water over time, so if you make ahead, be prepared to add more liquid in the form of chicken bouillon and/or milk to maintain soup consistency.