Simmering Soup is Finally Here - Day 1

*Giveaway now closed.*

A week of Simmering Soup begins today! I'm so glad you stopped by. Be sure to come back each day this week to get new recipes and join the fun!

The term "soup" seems to have come from an English term "sop" which referred to bread soaked in a liquid. However it started, we enjoy coming up with new ways of preparing it and we enjoy eating it!

From The Tale of Despereaux: "LONG LIVE SOUP!"

Perhaps you would like to hear about the giveaways first and then today's soup recipe. Here are the giveaway pics:

#1 - 2 soup bowls, 2 older soup cookbooks, bag of soup crackers


#2 - tortellini, homemade tortellini soup mix, recipes from soup week

And I decided to have a consolation prize :)

#3 - soup coupons

There will be 3 winners drawn randomly on Sunday night 1/18/09 and announced on Monday 1/19/09. To get entries:

~ Leave a comment on this post.
~ Earn an extra entry for each daily comment the rest of this week.
~ Earn an extra entry for promoting Simmering Soup Week (blog post, button on sidebar, twitter, facebook, e-mail, etc.), but you must come back here and let me know about it.
~ Earn an extra entry for linking up a soup post on Wednesday or leaving a comment with your favorite soup recipe if you don't have a blog.
~ Earn an extra entry for subscribing to my blog (or letting me know if you already do!).

On to today's soup! Today I give you:

Chicken and Wild Rice Soup
It's a nice, comfort-food soup - perfect for cold winter weather. I think I've had the recipe for 10 years, from a magazine. I would say it's my go-to soup.

Chicken and Wild Rice Soup

1 box (6 oz) long-grain and wild rice mix, prepared according to pkg directions
1 tablespoon vegetable oil
8 oz (about 2 total) boneless, skinless chicken breast halves, chopped
2 cups (8 oz) sliced fresh mushrooms
1 1/4 cups (1 med.) chopped onion
2 cloves garlic, finely chopped
3 3/4 cups (two 14 1/2 oz cans) fat-free, reduced sodium chicken broth
1/2 teaspoon dried tarragon, crushed
1/4 teaspoon dried thyme, crushed
1/8 teaspoon ground black pepper
1 1/2 cups (12 oz can) evaporated fat-free milk
2 tablespoons cornstarch
2 tablespoons dry white wine (optional)

1. Heat veg. oil in large saucepan over med.-high heat. Add chicken, mushrooms, onion and garlic; cook, stirring occasionally, for 5-8 minutes or until vegetables are tender and chicken is no longer pink.

2. Add rice, broth, tarragon, thyme and pepper; bring to a boil over med.-high heat. Combine small amount of evaporated milk and cornstarch in small bowl; stir until smooth. Add to saucepan with remaining evaporated milk and wine. Cook, stirring occasionally, for 3-5 minutes or until soup is thickened. Makes 6 servings.

per serving: 270 cal., 4 g fat, 3 g fiber

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When I make this soup, I always double the recipe at a minimum. I want a BIG pot of soup!

I hope you've enjoyed the first day of Simmering Soup! Don't forget to enter the giveaways. Come back tomorrow for another soup recipe!