ความเห็นเพิ่มเติมที่ 2 6 มี.ค. 2545 (01:47)
Chicken And Wild Rice Soup
1 box (6 ounces) long-grain and wild rice mix, prepared according to package directions
1 tbsp vegetable oil
2 (about 8 ounces total) boneless skinless chicken breast halves, chopped
2 cups (8 ounces) sliced fresh mushrooms
1 1/4 cups (1 medium) chopped onion
2 cloves garlic, finely chopped
3 3/4 cups (two 14 1/2-ounce cans) chicken broth
1/2 tsp dried tarragon, crushed
1/4 tsp dried thyme, crushed
1/4 tsp salt
1/8 teaspoon ground black pepper
1 1/2 cups (12 fluid-ounce can) NESTLษฎ CARNATIONฎ Evaporated Milk
2 tbsp cornstarch
2 tbsp dry white wine
Sliced green onions and toasted slivered almonds (optional)
1 HEAT vegetable oil in large saucepan over medium-high heat.
2 Add chicken, mushrooms, onion and garlic; cook, stirring occasionally, for 5 to 8 minutes or until vegetables are tender and chicken is no longer pink.
3 ADD rice, broth, tarragon, thyme, salt and pepper; bring to a boil over medium-high heat.
4 Combine small amount of evaporated milk and cornstarch in small bowl; stir until smooth.
5 Add to saucepan with remaining evaporated milk and wine.
6 Cook, stirring occasionally, for 3 to 5 minutes or until soup is thickened.
7 Garnish with green onions and almonds.
8 Skill Level: Average
9 Preparation Time: 10 minutes