The Lowdown

~Restaurant Size Recipes~ Minnesota Wild Rice Soup & Dill Chicken and Mushroom Soup

Minnesota Wild Rice Soup

  • 6 pounds chopped grilled chicken
  • 3 1/2-4 cups dry wild rice
  • 1 stalk chopped celery
  • 6 carrots diced & peeled
  • 4 white or yellow onion diced
  • 4 liters hardy chicken stock
  • 1 gallon heavy cream
  • 1 gallon chopped mushrooms
  • 1 tablespoon kosher salt
  • 2 tablespoons black pepper
  • 1 pound butter
  • 1 pound euro butter blend
  • 2 pounds flour

soup4

Prepare your fresh ingredients beforehand and set aside. Saute chopped celery, mushrooms, onion, and carrot in a pot with your butter & butter blend until semi soft (salt and pepper veggies). Add flour to your pot and mix until you have a slurry. Add grilled chicken, chicken stock, and your heavy cream. Cook soup till 165 degrees on low heat with a diffuser if eating right away otherwise just simmer for a bit and cool in an ice bath for future use. Yields roughly 4 1/2 gallons.

Dill Chicken and Mushroom Soup

  • 6 pounds chopped grilled chicken
  • 4 diced white or yellow onion
  • 6 carrots diced & peeled
  • 1 stalk celery chopped
  • 1 gallon quartered mushrooms
  • 5  liters chicken stock
  • 1/2 gallon heavy cream
  • 2 pounds flour
  • 1 pound butter
  • 1 pound euro butter blend
  • 3 lemons juiced
  • 1/4 cup soy sauce
  • handful fresh dill cleaned
  • 1/2 cup paprika
  • 1/4 cup garlic powder
  • 2 tablespoon fresh garlic chopped
  • 3/4 cup fresh chopped parsley
  • 1 tablespoon black pepper
  • sugar

Prepare your fresh ingredients beforehand and set aside. Saute chopped celery, mushrooms, onion, and carrot in a pot with butter & butter blend until semi soft (saute with black pepper and fresh garlic). Add flour to your pot and mix until you have a slurry. Add grilled chicken, chicken stock, seasonings, lemon juice, soy sauce, and heavy cream. Add so me sugar if needed. Cook soup till 165 degrees on low heat with a diffuser if eating right away otherwise just simmer for a bit and cool in an ice bath for future use. Yields roughly 4 1/2 gallons.

“If you are killing a chicken and cooking a chicken, it has to taste like chicken. Veal has to taste like veal. You have to be able to identify what you’re eating. One of my worst experiences is when I can’t tell what I’m eating. It is a waste.”

-Joel Robuchon

 

 

About Kinetic Lowdown (33 Articles)
A Blog of All-Inclusive Interests & Oddities: Sharing Unique Information & Taboo Discussion

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