Cream Soup
how do u make chicken soup and cream of rice using Roux?
I want to make a chicken soup and cream of rice. I tknow if u eat bread Panera, but they have a chicken and wild rice soup thats real good. I want to make a similar soup. can someone give me a good recipe for an AA? im not on sour soups and be detailed so I can break soup. thank you.
If you really want to start from scratch, take away usable meat eaten some left over chicken. Then simmer the carcass (skeleton) in water with onions, celery and carrots. (Bring to a boil, then reduce heat so it bubbles gently for say 2 hours). relieve the solids - the cast and keep the stock (liquid). To make a roux you need a equal weight of butter, melted in a pan, and flour, stirred in and cooked for 2 to 3 minutes to get rid of the taste of raw flour. I find cornmeal (corn starch in the U.S.) is less likely to form clots. Gradually add the reserved stock (cold is best) and stir like crazy on a small flame til it thickens. It must be lump free. If it is lumpy you must add an additional step. Tip the whole lot in one liqidiser (or better yet use one of these liquidisers stick to the pan). Give it a quick blast to get rid of lumps. Add pieces of the pretty little minced chicken, all freshly cooked (in a different pot) of rice as you want. I think loads of chopped parsley is all the difference. Naturally, I liked the seasoning you. Stir a little cream before serving - Ladle it and go!
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