Bridget's Recipe Corner

Given our recent cold snap, I was in the mood for soup. I love making a variety of soups and find them perfect for a hearty evening meal and for the most part, they come together quickly. This is a creamy, but low-fat soup made with vegetables and a roasted chicken. It was hearty enough for my "growing weeds" and made great leftovers as well. Hope you enjoy it too.

Roast Chicken & Cream of Vegetable Soup
1 large roasted chicken, cut into pieces (You can purchase these at any grocery store I prefer to use just the breast meat).
3/4 lb. sliced Cremini mushrooms
3/4 lb. sliced Button mushrooms
1 large yellow onion, chopped
2-3 Better Than Bouillon chicken stock/soup base
2 shallots, finely chopped
1 t. minced garlic
4 large carrots, peeled and cut into pieces
2-3 c. chicken broth, divided
1 c. wild rice (cooked in chicken broth & set aside to add later)
olive oil
salt & pepper, to taste
2 c. low-fat/skim milk
1 1/2 c. non-fat 1/2 & 1/2

Heat olive oil in large stock pot. When hot, add onion and garlic. Stir well and cook approximately 3-5 minutes. Add another teaspoon olive oil, then add mushrooms and carrots. Cook, stirring well, approximately 5 more minutes. Add approximately 1 cup of chicken broth. Cook until vegetables begin to soften. At this point, I take about 1/2 the soup/vegetable mixture and puree in the food processor. Add more broth, if necessary. Return the pureed vegetables to the stock pot, blending well. Add remaining chicken broth, stock, chicken, cooked rice and salt & pepper to taste. Then add milk and 1/2 & 1/2. Let the soup cook approximately 20-25 minutes.
If you have time, serve with homemade croutons. Add a tossed green salad and you have a wonderful meal. 

Homemade croutons
1 loaf French/Italian bread, cut into cubes (I like the bread with sesame seeds).
1 stick butter
Reese Cheesoning (yes, it's back)
freshly ground pepper

Preheat oven to 325°. In large saucepan, melt butter and seasonings. Add cubed bread, coating well. Spread evenly on baking sheet and place in oven. Bake approximately 15-20 minutes or until brown and crunchy. Remove from oven. Let cool slightly. Great for soups/salads.