*  Exported from  MasterCook  *
                       SOUR CREAM AND WILD RICE SOUP
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups                            Low-fat
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----POACHING INGREDIENTS-----
    2                    Chicken Breasts -- excess fat
                         -and skin removed
    1       qt           Water
    1                    Onion -- quartered
    1                    Carrot -- cut in large chunks
    1                    Celery Rib -- cut in half
    1                    Bay Leaf
   10                    Black Peppercorns -- whole
                         Salt to taste
                         -----SOUP INGREDIENTS-----
    1       t            Olive Oil
    1       lg           Red Onion -- thinly sliced
    2       md           Celery Ribs -- thinly sliced
    3       lg           Carrots -- peeled and shredded
    4                    Garlic Cloves -- chopped
    2       c            Mushrooms -- sliced
      1/4   c            Flour
                         Black Pepper -- freshly ground
    1       c            Evaporated Skim Milk
    1       c            Sour Cream Substitute
    1       tb           Corn Starch
    2       c            Wild Rice -- Cooked
                         -according to package dir
                         -without fat or salt
    3       tb           Thyme -- fresh chopped
    In a heavy saucepan, combine the chicken and water, bring to a boil,
   reduce the heat to low and carefully skim off any scum. Add onion,
   carrot, celery, bay leaf, peppercorns, and salt. Cover and simmer the
   chicken for 45 minutes to one hour. Remove the chicken from the broth
   and set aside to cool. Strain the remaining broth, discarding the
   solids, and place in the refrigerator to chill, or use fat separator
   to remove all fat from broth. When the chicken is cool enough to
   handle, remove the meat from the bone and tear or shred into bite
   sized pieces. Cover and refrigerate until needed.
    Meanwhile, in a large saucepan, heat the olive oil until sizzling,
   add the onions, celery, carrots and garlic and cook over medium high
   heat for about 5 minutes. Lower the heat to medium, add the mushrooms
   and cook for 5 minutes more. Add the flour, salt and pepper and stir
   to combine, cooking for 2 minutes. Add the chicken stock (remove the
   fat that has accumulated at the top of the stock) and the evaporated
   skim milk. In a small bowl, whisk together the sour cream and the
   cornstarch. Add to the soup, stirring until thickened and heated
   through. Add the cooked rice, shredded chicken and thyme, stirring
   until thick and bubbly. Serve at once.
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