Cook's Country (Nov. 2011 issue) magazine for Honey-Wheat Dinner Rolls. They seemed to be the perfect accompaniment to the wild rice soup. I can't believe that just a few years ago I was afraid of making yeast breads! The only yeast bread I made was using the bread machine. Well, I made these rolls by hand (except I let my KitchenAid mixer do all of the kneading) and they came out exceptionally delicious and beautiful. I was really proud of myself! I highly recommend this recipe if you get Cook's Country magazine. This recipe is only available for viewing to paid members, so I can't share it with you, but here is a link to a very comparable recipe: Honey Wheat Rolls.
We had our first major snowfall on Saturday, so this was the perfect warm and comforting dinner to enjoy this weekend. I served this with a nice Pinot Noir. Enjoy!
Creamy Wild Rice Soup
adapted from Coborn's
1/2 cup wild rice
2 cups water
4 slices bacon, chopped
1 lb. boneless, skinless chicken breasts, diced
1/2 cup onion, finely chopped
1 cup carrots, chopped
1 cup celery, chopped
1/4 cup flour
1/2 tsp. fresh ground black pepper
4 cups chicken broth
4 oz. chive & onion flavored cream cheese
1. Thoroughly rinse wild rice. Bring 2 cups water to a boil in a small sauce pan, stir in wild rice. Reduce heat, cover and simmer, about 45 minutes (or until rice pops open). Drain off any extra water.
2. Meanwhile, in a large Dutch oven, cook bacon over medium heat until crisp. Remove bacon and set aside on paper towels, leaving 1 Tbsp. drippings in pot.
3. Add diced chicken, onion, carrots and celery to pot and cook and stir over medium-high heat for 5 minutes, until chicken is cooked through. Add flour and pepper and stir and cook 1 minute. Add broth, while stirring, and then bring to a boil. Simmer for 10 minutes, stirring occasionally, until vegetables are tender.
4. Stir in the wild rice, cream cheese and bacon. Cook and stir 3 minutes, or until cream cheese is melted and soup is thickened. Serve. Garnish with chives, if desired.