I live in Minnesota and right now we’re having one of the coldest spells in about five years so I decided to make some comfort food! Wild rice soup and corn bread muffins! Are you craving them yet?
I used one bag of Fantastic brand Creamy Potato Soup mix. I purchased it months ago and never got around to making it. It was confirmed gluten-free on my bag, but as I looked online today for a picture, it looks like the packaging has changed with no ingredient list available online. So please confirm its gluten-free status before you use it.
I make the soup up according to the instructions and then start adding in the extras.
Wild Rice Soup
Fantastic’s Creamy Potato Soup Mix*
1 cup chicken bouillon/broth
2 stalks of celery cut up
2 carrots cut up
2 chicken breasts
1/3 cup brown rice
1/3 cup wild rice
Put together the potato soup mix as instructed on the package (which includes simmering for 20 minutes). While soup is simmering, clean then pre-cook rice. Wild Rice in particular should be rinsed thoroughly before adding it to any dish. Then put both kinds of rice into boiling water to “pre-cook” a bit so they don’t suck up all the water in the soup.
Boil the chicken breasts in a pan with water covering the bottom. When finished, cut them up and put them in the soup.
Tonight, I eventually transferred the entire soup into a crock pot so I could cook all the ingredients together without a burner on. I added the broth, and veggies first and when the rice was about ½ to ¾ cooked then I put it in the rice. Then I added the chicken. All of these, however, can be done at the same time.
I left it on 250 degrees in the crock pot for about 2 hours and then we had dinner.
It was very good. It was a little extra “potato-y” so I’m not sure if I should have added a bit more water, but it was good.
Then I made corn bread muffins right before dinner! Yummy!
1 ¼ c. gf flour mix
¾ c. corn meal
¼ c. sugar
½ tsp xanthan gum
2 tsp. baking powder
1 c. skim milk
¼ c. vegetable oil
2 egg whites or 1 egg, beaten
option: cut vegetable oil in half and compensate the rest with honey for a sweeter taste.
Preheat oven to 400 degrees. Pour muffin mix into greased or paper muffin cups and bake for 15 to 20 minutes until golden brown.
* As mentioned earlier in the post, please ensure the Fantastic Creamy Potato Soup Mix is still gluten-free for reasons mentioned above. There probably are many other potato bases which should work with this recipe as well. Find one that works for you.