Taylor Yorgason

Chicken Wild Rice Soup

Homemade Rolls

Ice Cream

Chicken Wild Rice Soup

Serves 8

Ingredients

-  1 cup wild rice

-  1/4 cup vegetable oil

-  1 onion, chopped

-  2 medium sized carrots, peeled and chopped

-  2 stalks of celery, chopped

-  1 tsp dried thyme

-  3/4 cup all-purpose flour

-  8 cups chicken stalk

-  3-4 cubes bouillon

-  Salt and Pepper

-  2 cups cooked chicken, chopped or shredded

-  1 cup half and half

-  1/2 cup chopped parsley (optional)

Instructions

-  Cook wild rice in 4 cups of water for 45 minutes or until it fluffs up. Drain any remaining liquid left in the pot. Set aside.

- In a large pot, make chicken stock. Warm.

-  In a large saucepan, add vegetable oil. Sauté onions, carrots, and celery until soften, about 3 minutes. Add dried thyme and all-purpose flour. Cook and stir for another 2 to 3 minutes.

- Add sautéd vegetables to chicken stock and bring to boil.

-  Add cooked chicken, salt, and pepper. Reduce heat and allow soup to simmer for 10 minutes.

-  Add cooked wild rice and pour in half and half. Bring soup back to a oil and allow it to heat through, about 5 minutes. Soup will thicken.

-  Turn off heat. Stir in parsley or other spices if desired.

Home-made rolls

Makes 32 rolls

Ingredients

- 5 1/4 cups of white bread flour

- 1/4 cup of sugar

- 1/2 tbsp. salt

- 1 1/2 rounded tbsp. saf-instant yeast

-  1 1/2 tbsp. liquid lecithin (squeeze it in...do NOT use a measuring spoon. You’ll never get it cleaned off.)

-  4 cups of hot water

Instructions

- Pre-heat oven to 350 degrees

-  Mix dry ingredients in a Bosch

-  Add lecithin and water

-  Mix for 1 minute and check consistency (If dough is too dry, add water. If dough is too moist, add flour)

-  Mix for 5 more minutes (Do not add water or flour to the dough after it has finished mixing)

-  Spray counter and cooking sheets with Pam

-  Shape rolls and place on cooking sheets

-  Cover with dish towel, let raise 20 minutes

-  Bake at 350 degrees for 20 minutes