Continuing with my Clipped Recipes Project, this week’s recipe comes from the grocery store that I work for, Coborn’s. They printed this in the weekly ad flyer that comes in the paper. I was immediately drawn to it, mostly because it had bacon and cream cheese as ingredients. Of course, I had my own additions and modifications to make, but it came out wonderful. I added more veggies, some diced chicken and cream cheese flavored with chive and onion (instead of plain). I will share the final recipe with you below.
I’ve also been wanting to make a recipe I found in my Cook’s Country (Nov. 2011 issue) magazine for Honey-Wheat Dinner Rolls. They seemed to be the perfect accompaniment to the wild rice soup. I can’t believe that just a few years ago I was afraid of making yeast breads! The only yeast bread I made was using the bread machine. Well, I made these rolls by hand (except I let my KitchenAid mixer do all of the kneading) and they came out exceptionally delicious and beautiful. I was really proud of myself! I highly recommend this recipe if you get Cook’s Country magazine. This recipe is only available for viewing to paid members, so I can’t share it with you, but here is a link to a very comparable recipe: Honey Wheat Rolls.
We had our first major snowfall on Saturday, so this was the perfect warm and comforting dinner to enjoy this weekend. I served this with a nice Pinot Noir. Enjoy!
Creamy Wild Rice Soup
(This is not a low-FODMAP recipe)
adapted from Coborn’s
1/2 cup wild rice
2 cups water
4 slices bacon, chopped
1 lb. boneless, skinless chicken breasts, diced
1/2 cup onion, finely chopped
1 cup carrots, chopped
1 cup celery, chopped
1/4 cup flour
1/2 tsp. fresh ground black pepper
4 cups chicken broth
4 oz. chive & onion flavored cream cheese
