Cream of Chicken Rice Soup and my Orchid

Folks, this post has been hijacked, meaning copied and pasted, including my picture and it now available on a commercial cooking site in Eqypt.

It's been rainy, cold and windy...generally just a creepy, yucky day. And I thought a nice hearty soup for dinner would hit the spot. I did not want my soup to be a thick cream soup, so did not make a rue but just added the ingredients to the broth.

Cream of Chicken Rice Soup
Recipe developed in the kitchen of Big-Black-Dog

16 oz of chicken stock (I used my homemade stock but canned is fine)
1 chicken breast, cooked and shredded
1 c. of wild rice
1 c. green onions, chopped (save some of the chopped stems for garnish)
1 c. celery, chopped
4-5 mushrooms, chunky chopped
4-5 cloves of garlic, crushed
1/4 c. dry white wine
1/2 tsp tarragon
1/2 tsp marjoram
2 tsp basil
1 c. heavy cream
salt and pepper to taste

In a heavy bottomed soup pot over medium heat add the chicken stock. Mix in the rice, garlic, tarragon, marjoram, basil, mushrooms and salt and pepper and heat for about 15-20 minutes. Add cream and wine and just heat through. Garnish with a few sprinkles of the chopped green onion stem.


All Rights Reserved 2008 © Big Black Dog



And for the finale to this post........... my orchid is blooming!!

I've had many orchids over the years and all were blooming when I bought them but were doomed to never bloom again. So imagine my surprise when an orchid I bought at Home Depot for $5.99 in July '07 and lived through the dust of our construction is now in bloom. I am thrilled!!

All Rights Reserved 2008 © Big Black Dog