Yahoo - it's finally soup weather in Tucson. It was a might nippy yesterday (nippy for us) and topped out at a mere 70 - that's fleece weather here.
I love making soup and although this one is rather quick to put together, it still managed to make itself known through the deliciously fine aroma throughout the house. I love it when the big guy walks in the door at 6:00 PM and says "boy, it smells good in here" - always makes my day! I mean what's better than being greeted at home with the awesome aroma of something wonderful on the stove. That is other than a kiss from the wiff and barks from the woof of course - (better than the other way around wouldn't you say?)
This particular pot of warmth would be another great apres ski dinner. It combines wild rice with onion, garlic, potato and cooked chicken in a rich creamy broth. Course the addition of processed cheese helps in the creamy department. A Cooking Light recipe, it's pretty fair in the calorie quotient, though high in cholesterol now that I'm looking at the values (darn); however, thinking ahead to the week after Thanksgiving, it would be a great solution for some of that leftover bird we're all looking forward to. The only addition I made to the recipe was to add a good handful of fresh herbs (thyme, rosemary, and parsley) along with a couple of dashes of hot sauce and a lot of pepper. Without all of that I found it rather bland, but you can certainly adjust the taste to suit your personal preferences. It has a very thick consistency so if you'd rather have a thinner soup, up the wild rice a tad and forget about the flour though by leaving out the flour you'll have to watch that your pot doesn't boil or your soup will separate and not look as good.
Along with some scratch made buttermilk biscuits fresh from the oven, dinner met all the requirements of a cool desert night.