Soups to comfort the soul
I join many of you in mourning the tragic loss of David Heiller, former owner and editor of the Askov American. It seems like just yesterday Ardis Jensen came into the Askov American offices step down as their recipe columnist. As David and Ardis discussed how to best go about getting a new columnist, I jumped in and asked if I could do it. I had writing experience, but I had never written recipes or anything about food, but David was kind enough to give me a chance. I learned a lot from David over the years, and I will miss him—as a mentor and a friend.
Whether you are looking for a something to warm you from a winter chill or sooth you in a time of sadness, soup often fits the bill. It also was a favorite lunch choice when I worked at the American, so it seemed appropriate to include these comforting recipes this week.
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Chicken and Wild Rice Soup
1/2 cup uncooked wild rice
3 tablespoons butter or margarine
1 onion, chopped
1 cup chopped celery
3 tablespoons all-purpose flour
1/8 teaspoon ground pepper
1 10.75-ounce can chicken broth
2 cups milk
2 cups diced cooked chicken
Prepare rice according to package directions. In a large pot over medium heat, melt the butter. Add the onion and celery and sauté until almost tender, about 5 to 10 minutes. Stir in the flour and pepper. Add the broth and milk and stir until soup thickens.
Add the rice and the chicken and cook until heated through, about 10 minutes. Makes 4 to 6 servings.
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Ham and Potato Soup
3-1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3-1/4 cups water
1 tablespoon chicken bouillon granules
1/2 teaspoon ground black pepper
5 tablespoons butter or margarine
5 tablespoons all-purpose flour
2 cups milk
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil; cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thickened, about 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook until heated through. Serve immediately. Makes 8 servings.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
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