Archives from December 16, 2011

Weekend: Soup + Moving

Photo: Sheri Berger
Friday, December 16th, 2011 in Sheri's Recipes, Shop News

the-loopy-ewe-space-fort-collinsThat title pretty much sums up what I’ll be doing this weekend. Our new space is done!! (Well, ok – they still have a few ladders, tubs and tables to take out from the construction.)┬áHere’s what the long part of the U-shape looks like, empty. (Compare that to this one, before they had started the finish work.) So we’ll have the same group of movers back to wheel things from one side of the hall to the other on Saturday morning. Then we’ll spend the rest of Saturday and more time next week, fine tuning everything over there.)

So many of you asked about having the webcam going for the moving in process, so we’ll be sure to connect that first thing. Not that I don’t think you have better things to do a week before Christmas. But if you’re sitting and knitting those last minute gifts and want to pop in to view the chaos once in awhile, we’ll be there!

Since this will be a busy weekend, there’s nothing better to have for dinner than a hearty soup that you can toss in the crockpot in the morning. This has turned into my favorite soup recipe this fall, and it’s easy!

Wild-Rice-and-Chicken-SoupWild Rice and Chicken Soup

4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice
1/2 tsp. salt (plus more to taste)
1/2 tsp. pepper
3/4 cup all purpose flour
1/2 cup butter
2 cups half and half (can use fat free, or a mix of both, or be brave and go full fat….)
1 cup sliced carrots (or a pack of frozen, sliced carrots)
1 cup diced celery

Combine broth, water, carrots, celery, chicken and rice (including the seasoning packets from the rice mix) in a large slow cooker. Cook on low for 6-8 hours (or on high for 4 hours).

Take chicken out and shred it. Add it back into the slow cooker.

In a small bowl, combine salt, pepper, and flour. In a medium saucepan over medium heat, melt the butter. Stir in the flour mixture slowly, whisking to form a roux. Whisk in the cream a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and let cook on low for 15 more minutes.

(I usually double this recipe so that we have lunch leftovers for the next couple of days as well. It reheats well.)

Enjoy your weekend and we’ll be back on Monday to let you know about the new things going up Monday night. A new line, a new base from a favorite company, and some gorgeous re-stocks!

Sheri heatedbirdbathonthedeckwasfrozenthismorning.
Thatcan’tbegood.Brrrrrr.

 

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