Tidewater Kitchen - January 2007

Winter Soups and Bread

by

Pamela Meredith Doyle

   Winter is a season of many enjoyable activities. Relaxing by a fire and watching the snow fall, I enjoy having the neighbors over for an easy dinner party of soups and bread. No food augments that warm feeling of winter better than hearty soup andits quintessential companion, bread. The inviting aroma of a simmering pot of homemade soup on the stove is hard to beat. Add a loaf of fresh-baking bread to the mix and you have a sure-fire culinary hit for family and friends.
    We will first explore the many facets of baking your own bread. There is a special satisfaction that comes from creating your own loaves of bread. On your journey to the perfect loaf, you will have some successes and failures. Perseverance and patience will get you that glorious moment of pulling that honey-colored fragrant, crackling loaf from your oven. Our first bread will be a simply satisfying white loaf, followed by my favorite rosemary foccacia.
    Then, on to soups. Almost all soups get their greatness from good stock. Stock is the foundation for homemade soups. We will begin soups with an in-depth look at making your own stock. Then we will put those stocks to work in a variety of delicious soups and chowders, including Minestrone, Roasted Corn Soup and New England Clam Chowder just to name a few.
    Winter is definitely a unique time of year. Let’s make it even more special with soups and breads to match the occasion.

Equipment
1. A Large Clay, Wood, or Ceramic Bowl- This will be essential to make and let the dough rise in. If you use the same bowl again and again for bread, it will be well seasoned. Just scrape it out, wipe it clean with a damp towel and avoid using soap.
2. Dough Knife or Scraper- It is great for lifting and working doughs that are sticky.
3. Thermometers- You will need to know the temperature of the flour, the room, and the water.
4. An Assortment of Bread Pans- Made of heavy gauge aluminum (1/2 to 3/4 inches thick) in large (9 by 5 inches) and medium (8 by 5 inches) sizes.
5. A Baking Stone- Gives home bakers the surface that professionals use. This allows for chewy crusts. Use it on the lower shelf of the oven. Also great for homemade pizzas.
6. A Serrated Bread Knife- For proper slicing.
7. Timer- So you will be reminded to check on your loaves.
8. A Kitchen Scale- It will be essential for you to weigh out the ingredients for the dough and to weigh out the size of each loaf.

Ingredients
1. Flour- The cornerstone of all bread making. Bread flour is best to use for both taste and texture. It is 99.8% hard wheat; therefore, it can withstand the punishment of all the kneading it will receive. Wheat flour is mainly used in yeast breads. It contains the proteins that can be converted to gluten. Rye flour makes heavier bread. The entire wheat grain will give the loaf a coarse nutty texture.
2. Yeast- Yeast is a living plant that digests sugar to form carbon dioxide and alcohol. The alcohol evaporates during baking. Yeast needs the perfect conditions in order to survive. The dough temperature should never fall lower than 75° F, and yeast will die if it goes over 138° F.
Use regular yeast (not rapid rise). Regular rise yeast will give you the ideal texture for your bread. Fresh yeast has always been the standard for professional bakers, but the dried varieties produce great results. Fresh yeast will last up to two weeks in the refrigerator. Dried yeast can store well for up to six months in an airtight container.
Generally, it is best to follow the conversion tables for the yeast in your bread with the manufacturer’s instructions on the yeast.
Active dry yeast should be “reactivated” in twice the amount of water that you have yeast. The water temperature should be 105 F. Allow this to rest for 1 minute before adding the flour.
3. Fat- This impacts richness and tenderness. Fat is not an essential part of the dough. Fat softens the gluten and makes for a closer texture and a more tender, moist loaf. Because of its texture, flavor, and aroma, butter is usually used. Sweet unsalted butter is preferred because it tastes fresher and sweeter. Bread with fat in it will stay fresher.
4. Liquids- When the protein in the flour is mixed with liquid, gluten is formed. In bread making, the gluten stretches and the carbon dioxide is released by the yeast. When the loaf is baked, the gluten sets into an airy texture that forms bread. Water makes a plain crusty loaf. A bread made with milk will have a wonderful consistency and texture. The crust will be softer and more golden in color. It also will stay that way longer than bread made without it. Many recipes call for nonfat dry milk because it is easy to work with.
5. Salt- Sea salt should be used because of its better flavor. Salt controls the yeast in doughs and strengthens the gluten in the flour. Dough made without salt rises faster. But too much salt will kill the yeast.
6. Sugar- Sugar gives the crust its rich brown color. Moderate amounts increase the yeast fermentation. High amounts result in sweet bread. Sugar will also give the loaf a browner crust.
7. Eggs- Eggs add flavor and color to bread, and help in the leavening process. An egg glaze over the top of the loaf will promote a tender, varnished crust.
8. Other Ingredients- Spices, fruits, nuts, herbs, and vegetables will not impact the structure of the bread. They do add an enormous amount of flavor, though. Add them at the end of the mixing process so that they won’t break apart.

Kneading and Rising
1. Kneading- Dough is kneaded to help the gluten form an elasticity that traps the carbon dioxide produced by the yeast. Kneading by hand should be done at a comfortable height that allows the arms to be fully extended. The dough should be turned out onto the work surface that has been sprinkled with flour. If dough is sticky, use a dough scraper. Add sprinkles of flour as you need it. Fold the dough in half, push down hard against it, and give the dough a quarter turn as you pull your hands away.
Fold it, push and repeat. Push, fold, then turn. Frequently fold the dough into a ball and throw it against the surface. Don’t be gentle. Vigorous kneading gives the dough its body. If the dough is too firm, water may be needed. If it is too soft, add flour.
2. Rising- Dough comes into its own when it rises. It has been kneaded and beaten up and the rising provides it with the chance to rest and mature.
A heavy stoneware bowl is ideal for rising. For first rises, cover the dough bowl with plastic wrap. Pull it tight so that the moisture will be contained. Now is the time for the yeast cells to give off carbon dioxide to expand and puff the dough.
There are two ways to determine if dough has risen enough. One is to determine if it is two to three times its volume. The other is to press one or two fingers into the dough near the edge. If the finger marks remain, the dough has risen enough.
Form into shapes as called for and allow it to rise again, until doubled in size. If a rise goes on too long the bread will collapse in the oven. If this happens (it rarely does) turn the dough out, knead briefly and reshape. Allow rising again, then bake.
You can slow or stop a rise by placing the dough in the refrigerator. If you are going to be gone, allow the bread to rise in the refrigerator, take it out, and finish the rise. It should be room temperature before you bake it.

Hints for Successful Bread Baking:

1. Don’t over-flour the dough at any stage. Use rice flour to flour the baskets and couches after the final shaping.
2. Don’t ever tear the dough. Use your dough scraper or a knife to cut the dough along the gluten strands.
3. Handle the dough as little as possible.
4. Air in the dough is good. Do not punch down the dough or handle it harshly. Take care to gently remove the dough from the bowls.
5. Add flavorings to the doughs late in the dough-making process. Mix them in at a low speed so that they won’t get over mixed.
6. Add the salt late in the dough-making process, five minutes before the dough is finished mixing
7. The dough should always be 75F. when it goes to rise, never higher.
8. The dough should rise or proof at 75° F, this will allow it to rise properly.
9. Be patient in your bread making process. Your dough will tell you when its ready, you cannot determine this.

A Simple White Loaf
5 to 6 cups of flour
3 T. of sugar
2 t. sea salt
1 package active dry yeast
¼ cup nonfat dry milk
2 cups warm water (105° F.)
3 T. shortening, room temperature

   By hand or mixer- In a large mixing bowl measure 2 cups flour, sugar, salt, yeast, and dry milk. Pour hot water into dry ingredients and beat by hand or flat mixer beater. Add shortening. Add 1 cup flour and beat with wooden spoon vigorously for 100 strokes or for 3 minutes at medium speed in the mixer.
    If by hand, add flour 1/4 cup at a time, stirring until it forms a shaggy mass. If by mixer, switch to dough hook and add flour 1/4 cup at a time until soft elastic ball forms around the revolving hook.
    Kneading- Knead by hand or dough hook, adding sprinkles of flour, for 10 minutes.
First Rising (1 hour)- Place dough in a lightly greased bowl, cover tightly with plastic wrap to retain the moisture and leave at room temperature for one hour or until doubled in bulk.
    Shaping (10 minutes)- Punch down dough in the bowl. Turn it out and knead out bubbles for a moment or so. Divide the dough into 2 pieces with a sharp knife. Shape each piece into a ball and let it rest, covered with a towel, for 2 to 3 minutes. Form the loaf by pressing the ball of dough into a flat oval roughly the length of the pan. Fold the oval in half, pinch the seam, tuck under the ends, and place seam side down in the pan.
    Second Rising (45 minutes)- Cover pans with wax or parchment paper, leave at room temperature until doubled in volume, about 45 minutes.
    Preheat oven to 400° F.
    Baking- Place loaves in oven for 10 minutes, then lower heat to 350° F for 25 to 30 minutes. Turn the pans halfway through and at the end so they heat uniformly.
    When loaves are done they will sound hollow when thumped and are golden brown.
    Finally- Turn out onto wire racks; if you want them to be tender brush melted butter over the top while still hot. This loaf can be frozen for up to six months. Add your favorite herbs for a creative twist.

Rosemary Foccacia
This Italian flat bread is crusty, thick, chewy and moist, almost like we associate with pizza. In Italy, it has lots of different toppings, is brushed with olive oil, and is sprinkled with coarse salt. This version does not need a starter (like sourdough), so you can make it in few hours. It freezes beautifully.

¼ cup lukewarm water (105° F.)
1 package (1 Tbs) active dry yeast
1½ cups cool water
2½ T. extra virgin olive oil
1½ t. salt, plus sea salt for top
2½ T. finely chopped fresh rosemary
4 to 4½ cups unbleached all-purpose flour
    Pour warm water into heavy bowl or mixing bowl with paddle attachment. Sprinkle yeast over water, stir until dissolved and let stand for five minutes or until creamy. Add the cool water, 1½ tablespoons olive oil, 1½ teaspoon salt, rosemary, and 3 cups of the flour. Beat with wooden spoon vigorously or 2 minutes with mixer. If making by hand add 1 cup to 1¼ cups flour until dough is workable. By mixer, change paddle for dough hook and add flour. Knead for about 20 minutes by hand or 10 minutes by dough hook. Gather dough into a ball.
    Place the dough into an oiled bowl and turn the dough to coat with oil on all sides. Cover the bowl with plastic wrap and set in a warm place to rise for about 1 to 1½ hours or until doubled in bulk.
    When doubled, punch down the dough and turn out onto a lightly floured board. Knead briefly, cut in half (if using 2 pans), and let rest 2 to 3 minutes.
    Oil two 9- or 10-inch pie pans or a 17¼ by 11½ inch pan. Using a floured rolling pin, roll out each dough. Place the rounds in each pan or in prepared pan, cover with clean towels and let rise for 30 minutes.
    Using fingertips, make a few indentations about 1/2 inch deep in the pan. Cover with lightly dampened towels and let rise for another 2 hours or until doubled.
    Thirty minutes before dough has risen fully, preheat oven to 400° F. three minutes before you place the rounds in the oven, add an empty 9 by 13 baking dish. Just before baking, brush surface of bread with olive oil and sprinkle lightly with salt.
    Pour one cup of water into baking dish, being careful not to get burned. Bake loaves 25 to 30 minutes or until golden brown.
Immediately invert the breads onto cooling racks.

Dijon Foccacia Butter
2 T. Italian parsley, finely minced
2 T. fresh herbs
1 cup unsalted butter, room temperature
2 t. lemon juice
2 t. Dijon mustard
Sea salt to taste

   In a small bowl, combine parsley, herbs and butter. Add lemon juice, mustard and salt and stir thoroughly. Refrigerate for 5 minutes to firm up slightly, and then shape into a log approximately 1 inch in diameter for easy slicing into disks. Store well wrapped and refrigerate for 1 to 2 weeks or freeze up to 3 months.

Soups
The Equipment
Colander or Strainer Basket- For straining off solids. A basket may be used as a way to cook something then pull it out of stock.
Stockpots- Tall, deep, large pots with tight fitting lids. They should be good heavy-bottomed pots that transfer heat well.
Cheesecloth- used to line strainers and filter out fine particles from stock or broth.
Fine Mesh Wire Skimmer and Strainer- for straining pureed soups.

Stocks
Most soups rely on stocks; the advantages to “stocking up” are many. They are the most important component to rich and flavorful soups.

Chicken Stock- the finished stock is what’s important. You will be left with meat and vegetables, but after all that simmering, they will be tasteless and should be discarded.

2 whole or cut-up young broiler-fryers
2 medium onions, unpeeled, quartered
8 whole cloves
3 ribs celery with leaves, each broken in 2 or 3 big pieces
1 medium leek
1 medium parsnip, scrubbed and cut in a couple of pieces
2 medium carrots, scrubbed and cut into large chunks
2 bay leaves
3 cloves garlic, unpeeled
1½ t. salt
6-8 black peppercorns
Large pinch each of dried rosemary, thyme, basil, sage, and savory
Large pinch of celery seeds
3½ quarts spring water or stock
1-2 T. cider vinegar

   Rinse the chicken parts and pat dry. Place them in a heavy soup pot. Stud each onion quarter with a clove. Surround the chicken with studded onions and all the other vegetables and seasonings. Pour over all the cold spring water and vinegar.
    Bring the liquids gradually to a boil over medium heat, then immediately turn down the heat and let simmer uncovered, skimming any surface foam, for three hours. Stir occasionally and replenish the spring water as it cooks down.
    Remove the stock from the heat and strain into a clean container. Discard the solids. Let cool uncovered for 30 minutes. Refrigerate or freeze the cooled stock immediately. Stock can be frozen for up to 6 months.

Golden Vegetable Stock- This stock can be used in place of chicken stock. Getting two ingredients, miso and nutritional yeast, will require a trip to a natural food store. But this fat-free stock will be worth it.

1 large onion, unpeeled, quartered
1 large carrot, scrubbed, quartered
1 large sweet potato, scrubbed and quartered
1 large white potato, scrubbed and quartered
1 whole head of garlic
3 ribs celery with leaves, each broken in half
6 cups spring water
2 t. salt
Small pinches of dried oregano, basil, sage, and rosemary to taste.
1/2 cup ‘Good Tasting’ or ‘Red Star’ nutritional yeast
1 T. light miso

   In a soup pot, combine all the ingredients except the yeast and the miso. Bring to a boil, then turn down the heat to medium low and let simmer gently until all the vegetable are soft, about one hour. Let cool, then strain, and discard the solids. Whisk the nutritional yeast and miso into the lukewarm stock, taste for seasonings. Use immediately, or cool to room temperature and then refrigerate or freeze. Makes about five cups.

Fish Stock
2 leeks trimmed and carefully washed
4 pounds of fish with bones and trimmings
2 yellow onions, sliced
2 carrots, sliced
2 celery stocks with leaves, sliced
6 fresh parsley sprigs
3 fresh thyme sprigs
1 bay leaf
4 quarts spring water
Salt

   Slice the white portion of the leeks and place in a large stockpot, reserve the green tops. Add fish, onions, carrots, and celery. Sandwich together the reserved leek tops, parsley, thyme and bay leaf and tie with a kitchen string. Add to the pot along with the water. Over low heat, slowly bring liquid to a simmer, regularly skimming off the scum that rises to the surface. Cover partially and continue simmering for 30-40 minutes, skimming occasionally. Line a strainer with a double layer of dampened cheesecloth and set inside a large bowl. Pour contents of the pot into the strainer.      Discard solids. Season with salt and let cool to room temperature. Cover tightly and refrigerate. Use within a few days or freeze up to 6 months. Yields 3 quarts.

Beef Stock
2 leeks, washed and trimmed
4 pounds meaty beef bones such as short ribs
2 pounds chicken pieces, fat and skin removed
6 cloves garlic, unpeeled
4 large carrots cut into 1-inch pieces
2 celery stalks with leaves, cut into 1-inch chunks
2 large yellow onions
3 whole cloves
6 fresh parsley sprigs
3 fresh thyme sprigs
5 quarts spring water
1 t. peppercorns
Salt

   Cut white portions of leeks into 1-inch chunks and place in a large stockpot; reserve the tops. Add the beef, chicken, garlic, carrots and celery. Stick the cloves in one of the onions and add the onions to the pot. Sandwich the parsley, thyme and bay leaf between the reserved leek tops and securely tie with a kitchen string. Add to the pot along with the water.
    Over low to medium heat, slowly bring the liquid to a simmer, regularly skimming off of the scum that forms. Add the peppercorns and simmer gently for 3¼ to 4 hours, skimming occasionally.
    Line a strainer with a double layer of dampened cheesecloth. Set inside a large bowl. Pour contents through strainer and discard the solids. Season with salt and pepper, cool to room temperature, then refrigerate. Skim fat off the top with a spoon and discard. Stock may be stored in refrigerator for 3 days or frozen for up to 6 months.

New England Clam Chowder
¼ cup butter
2 potatoes, chopped
1 medium onion, chopped
4 celery stalks, sliced
1½ cups clam juice or fish stock
1 bay leaf
1/3 cup butter
1/3 cup flour
1¼ cups D milk
2 cups half and half
1½ cups clams, chopped
2 T. sherry
½ t. salt
¼ t. pepper
¼ t. celery salt
Fresh chives, chopped

   In a large saucepan, sauté potatoes, onions, and celery in butter until just tender. Add clam juice and bay leaf and simmer for 30 minutes. Melt butter and blend in flour, cook for 5 minutes. Slowly whisk in milk and half and half, stirring to thicken. Add vegetable mixture to the cream base, and then add seasonings, clams and sherry. Heat through, and serve garnished with chives. Serves eight.

Roasted Corn Chowder
with Potatoes and Bacon

7 ears corn, husked
1 large red bell pepper
3 bacon slices, diced
1¾ cup finely chopped onion
2 T. butter
3 T. all purpose flour
4½ cups chicken or vegetable stock
2 large russet potatoes, peeled and diced
1½ cups half and half
2 T. chopped fresh chives or green onions

   Prepare barbecue on medium heat. Grill corn until slightly charred, crisp, and tender, turning frequently, about 15 minutes. Grill pepper until blackened on all sides. Place a damp towel over them and allow the peppers to rest ten minutes. Peel, seed, and chop pepper. Cut kernels from corncobs.
    Sauté bacon in heavy large Dutch oven over medium heat until just crisp, about 4 minutes. Add onion and butter and sauté until onion is soft and pale golden, about 10 minutes. Sprinkle with flour and stir for 2 minutes. Gradually mix in 4½ cups stock. Add potatoes and simmer until potatoes are tender, about 10 minutes. Stir in corn, chopped pepper, and half and half. Simmer until thickened, about 20 minutes.
    Makes eight servings. This can be refrigerated up to 2 days ahead at this point. Cover and refrigerate.
    Bring soup to simmer, thinning with more stock if desired. Season with salt and pepper. Ladle soup into bowls or hollowed-out squash halves. Garnish with chives.

All-American Chili
    This is a wonderful chili that can be made low fat by using turkey or chicken instead of beef.

1 pound smoked bacon, cut into 3/8-inch pieces
4 pounds round steak, cut into ¼-inch cubes
2- 28-ounce cans of tomatoes
1- 15-ounce can tomato paste
1- 15-ounce can tomato sauce
1- 7-ounce can diced green chilies
2 cups chopped onions
2 cups chopped bell pepper
1 cup minced parsley
2 t. coriander
3 cloves garlic, minced
8 t. ground cumin
1 t. cayenne pepper
¼ t. dried oregano
¼ t. paprika
2 t. salt
1 t. freshly ground black pepper
1 T. lemon juice
2 T. mild chili powder
½ cup corn flour
Plain yogurt or sour cream for garnishes
Shredded cheese for garnish, cheddar or Monterey Jack

   In a large skillet, brown bacon, drain and set aside. In same skillet, brown round steak. Put bacon and steak in a large stockpot. Stir in tomatoes, sauce, paste and green chilies. Heat to simmering. Sauté onions in 2 tablespoons olive oil until transparent. Add to stockpot. Repeat with green peppers. Stir in parsley, coriander, garlic, cumin, cayenne pepper, oregano, paprika, salt, pepper, lemon juice and chili powder. Cook over low heat about 45 minutes, stirring occasionally. Sprinkle with corn flour to thicken. Stir and simmer 1 hour but up to 4 hours if you like. Garnish with sour cream or plain yogurt and shredded cheese.
Serves 10

Basil Minestrone
    This is a wonderful soup that can be made ahead. The key is to place the pasta or rice into the bowl, then ladle the soup over it. By using dry beans and whatever vegetables are available, you can make this anytime.

1 pound cranberry or small red beans
1 t. olive oil
4 quarts vegetable stock or spring water
6 cloves
3 onions, unpeeled and halved
12 garlic cloves- 9 left whole, 3 minced
2 bay leaves
½ - 1 teaspoon dried red pepper flakes
¼ cup olive oil
1 large onion, chopped
1- 28-ounce can tomatoes, pureed or coarsely chopped
1 t. honey
1/8 t. allspice
1 t. dried savory
1 t. dried oregano
½ t. dried rosemary
½ t. dried thyme
½ t. dried basil
Salt and fresh ground pepper to taste
¼ Savoy cabbage, thinly sliced
2 cups cut green beans
3 medium carrots, sliced
5 T. chopped parsley
1 cup tightly packed fresh basil
3 to 4 cups cooked pasta, rice, or garlic croutons
Chopped fresh parsley, for garnish
Freshly grated Parmesan cheese, for serving

   If using dried beans, soak them in refrigerator overnight. The next day, add 1 tablespoon olive oil to a large soup pot, add your stock or water to the pot and bring it to a boil. Add the canned beans or soaked beans with the soaking liquid to the pan. Stick a clove in each onion half and add to the pot along with 3 whole cloves garlic, bay leaves, and red pepper flakes. Bring to a simmer, turn down heat and simmer until beans are tender. Stirring occasionally, this will take about 2 hours for dried beans and 1 hour for canned.
    Drain the beans and return stock to pot. Remove onions, bay leaves, and cloves from beans. Puree the beans in blender or food processor with cooked garlic. Stir this puree into the stock.
    In a large skillet, heat 1/4 cup olive oil over medium heat. Add onions and sauté until softened. Add the tomatoes and cook about 5 minutes. Stir in pressed garlic cloves, honey, allspice and herbs. Continue to cook until tomato liquid has evaporated. Add the tomato mixture to the stock and season with salt and pepper.
    Bring soup to a boil, then turn down to low, simmer, covered 15 minutes. Then add the vegetables and the 5 tablespoons parsley and simmer, covered, until tender, about 15 minutes
    Meanwhile, puree the remaining 6 garlic cloves and basil in a food processor or blender. Stir this into the soup and simmer 3 minutes more. Place pasta, rice, or croutons in a bowl and ladle soup on top. Garnish with fresh parsley and serve with Parmesan cheese.

Garlic Bread Croutons
1 loaf sourdough bread
8 T. butter, softened
5 cloves garlic, minced
¾ cup Parmesan cheese, grated
3 T. fresh, chopped parsley

   Preheat broiler. Slice bread into 16 fat slices and lay out on a baking sheet. Combine the butter, garlic, and parsley. Spread on each slice of bread and sprinkle with Parmesan. Place the baking sheet under the broiler until slices are slightly browned, 3 to 5 minutes.

Spicy Seven Bean Soup
¼ cup each of dried beans- dried baby limas, black-eyed peas, chickpeas (garbanzo), kidney beans, small white (navy) beans, pinto beans and red beans.
¼ cup olive oil
2 cloves garlic, minced
1 red bell pepper, seeded, deveined, and chopped
1 yellow onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 t. dried red pepper flakes
4 cups chicken or vegetable stock or spring water
1 can crushed tomatoes
2 T. tomato paste
1 T. sugar
1 T. dried basil
1 T. dried oregano
1 T. balsamic or red wine vinegar
½ T. dried thyme
2 bay leaves
Salt and fresh ground pepper
½ cup fresh parsley or cilantro, chopped

   Sort through beans, discarding discolored ones. Put beans in a bowl, add cold water to cover and soak in refrigerator overnight.
    In a large pot, warm oil over medium heat. Add the garlic, bell pepper, onion, celery, carrot and pepper flakes. Sauté until onion is translucent, 2-3 minutes. Drain beans and stir them into pot along with stock, tomatoes, tomato paste, sugar, basil, oregano, vinegar, thyme and bay leaves. Bring to a boil, reduce the heat to low, cover partially and simmer until the beans are tender, 2-2½ hours.
    Just before serving, discard bay leaves. Season to taste with salt and pepper and stir in parsley or cilantro. Ladle into bowls. Serves 6-8 and freezes well.

Chicken and Wild Rice Soup
2 T. unsalted, sweet cream butter
2 cloves garlic, minced
¾ cup green onions, chopped
¾ cup mushrooms, sliced
2 roma (plum) tomatoes, chopped
5 cups chicken stock
¾ pound chicken breast cooked and chopped
2 cups wild rice, cooked
¼ cup dry white wine
1 T. lemon juice
1 T. fresh chives, chopped
1 T. fresh parsley, chopped
1 t. poultry seasoning
Salt and pepper to taste

   In a large saucepan, sauté garlic and green onions until tender. Add the mushrooms and tomatoes, and then sauté two more minutes.
    Add the chicken stock, chicken, wild rice, white wine, lemon juice, chives, parsley and poultry seasoning. Simmer for 15 minutes. Adjust seasoning and serve.