Hubby and I loved this soup. He ended up eating three bowls in a row. I was hoping to freeze some, but by tomorrow, it might all be gone! The flavor was complex and altogether awesome. I used leftover “Forbidden Rice with Lime” (black rice), and two chicken breasts that I had cooked Sous Vide, and then frozen. Otherwise I followed the recipe pretty closely (except cut the butter to ¾ stick, and cut the flour to ½ cup). I sautéed the veggies in the butter in a saucepan, stirred in the flour, then the chicken broth. Added the spices, chicken and rice, brought to a simmer, and put it all in my crockpot on low for about 4 hours, then added about ½ cup of half & half. Served with slices of Asiago Parmesan bread, which we tore into pieces and dropped into the soup. I feel the Sherry, the mustard powder, and especially the curry, are key to the flavor of this soup. Next time, I think I will add the chicken and the rice later, during the last hour of cooking. I think this will keep the chicken from drying out a bit, and the rice from getting a bit mushy. Overall, this was great. It is definitely a keeper for us.
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Hubby and I loved this soup. He ended up eating three bowls in a row. I was hoping to freeze...