CHICKEN STOCK WITH VEGETABLE BROTH

CHICKEN STOCK WITH VEGETABLE BROTH

Ingredients:
3 tablespoons butter
1 small leek, well washed and chopped
½ pound mushrooms, preferably cremini, sliced
¼ cup all-purpose flour
4 cups Basic Chicken Stock or low-sodium store-bought
1 cup heavy (whipping) cream
2 tablespoons dry sherry
3 Roma (plum) tomatoes, diced
6 tablespoons chopped fresh cilantro or parsley

Directions:
RINSE the wild rice in hot tap water three times. In a medium saucepan, combine the
rice and water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is
tender, 35 to 45 minutes.
Melt the butter in a medium saucepan over medium heat. Add the leek and mushrooms
and cook until the leek is soft, 3 to 5 minutes. Add the flour and cook, stirring, for 2
minutes. Stir in the stock, increase the heat, and bring to a boil, stirring until thickened.
Add the cooked wild rice, cream, and sherry, stirring until heated through. Serve hot,
topped with the tomatoes and cilantro or parsley.
Wild Rice and Mushroom Soup & No-Knead Whole Wheat Bread
bread
NO-KNEAD WHOLE WHEAT BREAD
HONEY BRINGS OUT THE GRAINY FLAVOR OF WHOLE WHEAT FLOUR. TO SERVE, CUT THE
LOAF INTO WEDGES AND SPLIT THE WEDGES HORIZONTALLY. THIS MAKES GREAT
SANDWICHES, TOO.
Makes 1 loaf
1 package (¼ ounce) or 1 scant tablespoon active dry yeast
1¼ cups warm water (105° to 115°F)