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DEL.ICIO.USCurry Chicken Soup With Mushrooms
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Cuisine: Soup
IN THE KITCHEN WITH . . . REGGIE WHITE, SUWANEE
Curry Chicken Soup With Mushrooms
Nominated by Kim White:
"My husband, Reggie, is an incredible cook. We have been married for almost a year now, and he never ceases to amaze me with his skills in the kitchen. Reggie is a former college football player (William and Mary) and just your typical big jock kind of guy. Yet his kitchen skills make me think that someone's grandmother is in the kitchen. The first time he cooked for me, I couldn't believe that he put the dinner together. I kept looking for takeout bags. It was probably the best salmon I have ever had, and the presentation looked like something out of a restaurant."
Reggie White has a secret. He knows the power of food. It can bring people together and make them happy. As a youngster, White learned that the dinner table was at the center of all family celebrations and gatherings.
It's a lesson he's never forgotten and still uses to his advantage.
Hands on time: 30 minutes Total time: 3 hours Serves: 8
Ingredients:
-
2 pounds chicken thighs
Salt and pepper, to taste
10 cloves garlic, crushed
4 tablespoons curry powder, divided
1 large onion, diced
1 large bell pepper, diced
2 sprigs or 1 tablespoon fresh rosemary
1 (14-ounce) can low-sodium chicken broth
2 chicken bouillon cubes
8 ounces fresh sliced mushrooms
1 cup wild rice
Tabasco, to taste
1/2 cup heavy cream
Instructions:
In a bowl, sprinkle chicken with salt and pepper. Add garlic and 2 tablespoons curry powder and rub mixture into chicken. Refrigerate for at least 1 hour.
In a large stockpot, bring chicken and 8 cups water to a boil. Reduce to a simmer and add onion and bell pepper and cook for 30 minutes. Remove pot from heat. Remove chicken and set aside to cool. Skim soup to remove any film. Add remaining 2 tablespoons curry powder, rosemary, broth, bouillon, mushrooms and rice to the soup.
When chicken is cool enough to handle, remove meat and return chicken to pot. Return soup to a boil, reduce to a simmer, cover and cook for 45 minutes or until rice is just cooked through. Add several dashes of Tabasco and season with salt and pepper. Stir cream into soup.
In a large stockpot, bring chicken and 8 cups water to a boil. Reduce to a simmer and add onion and bell pepper and cook for 30 minutes. Remove pot from heat. Remove chicken and set aside to cool. Skim soup to remove any film. Add remaining 2 tablespoons curry powder, rosemary, broth, bouillon, mushrooms and rice to the soup.
When chicken is cool enough to handle, remove meat and return chicken to pot. Return soup to a boil, reduce to a simmer, cover and cook for 45 minutes or until rice is just cooked through. Add several dashes of Tabasco and season with salt and pepper. Stir cream into soup.
Notes:
"Reggie made this soup for my sister from California. It had her plotting ways that she could freeze it and take it back on the plane ride home, " says Kim White. Reggie adds 1/2 stick of butter into the soup, but it is just as good without it. For those wanting more spice, add additional curry powder or Tabasco. Serve with crusty French bread.
Nutrition:
Per serving: 275 calories (percent of calories from fat, 39), 19 grams protein, 25 grams carbohydrates, 4 grams fiber, 12 grams fat, 68 milligrams cholesterol, 367 milligrams sodium.
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