Recipe Description

Uncle Tom’s Chicken Wild Rice Soup

Ingredients & Instructions

Ingredients:

• 1 lb. Uncooked Wild Rice, washed thoroughly
• 3 lb. Cooked Chicken Meat, 1” cubes
• 2 Large Onions, ¼” diced
• 2 Celery Stalks, washed ¼” diced
• 2 lbs. Butter
• 2 lbs. Flour
• 8 oz. Karlsburger Chicken Base
• 2 Gal. Hot Water
• ½ Gal. Heavy Whipping Cream

DO NOT ATTEMPT TO USE “BROKEN” WILD RICE FOR THIS SOUP

Cooking Instructions:
To prepare wild rice: Wash rice in running cold water for several minutes; agitate often during this process to remove sediment and foreign organic materials. Place rice on stovetop with 4 times the volume water to rice. Bring to a boil with a pinch of salt and simmer until rice is plump and fully tender. If you need to add more water during this process, do so to keep rice covered adequately. When the rice is fully cooked (and tender) drain excess water and set aside.

In a large heavy bottom pot, place butter and vegetables and cook until the onions are translucent. Add flour and stir well to make the roux. The consistency should be that of peanut butter. Lower heat and stir for two minutes. Do not allow the roux to brown or begin to scorch on the bottom of the pot. Quickly add the hot water and whisk until fully incorporated. Return the heat to medium – high and whisk until the mixture begins to simmer. Lower heat and simmer for 5 minutes, whisking occasionally. Add Karlsburger Chicken Base and cream. Stir until fully incorporated. Taste and adjust flavor profile by adding a little more base if you feel it is necessary. Add chicken and cooked wild rice and return the soup to a simmer for 5 minutes. Hold for service.

Karlsburger Corporate Chef and Owner of American Gourmet Catering; Thomas D. Johnson