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The ingredients needed to make Creamy Chicken Wild Rice Soup:
- Prepare 2 cup Cooked Wild Rice
- Use 1 medium Onion
- Get 1 cup Chopped Carrots
- You need 1 cup Chopped Celery
- Provide 1 cup Mushrooms
- Take 1 1/2 stick Butter
- Provide 8 cup Water
- Prepare 12 Chicken Bullion Cubes
- Use 1 cup Flour
- Prepare 1 cup Whipping Cream
- You need 2 large Chicken Breasts
Steps to make Creamy Chicken Wild Rice Soup:
- Cut chicken in small pieces and cook tell no longer pink.
- Saute onions, carrots, celery, mushrooms, chicken and butter until veggies are soft.
- Sprinkle flour over chicken and veggies. Mix until well coated (mixture will be very pasty).
- In large saucepan combine cooked rice, water and bullion cubes. While heating add cooked veggie mixture stir continually while adding veggies. Add whipping cream. Continue to simmer for 30-45 minutes (do not boil).
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare food safely to help stop harmful bacteria from spreading and growing. You can take some steps to help protect your own family from the spread of harmful germs.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food.
Before starting to prepare food After touching raw foods like meat, poultry and veggies After visiting the bathroom After touching the bin after touching pets
Don’t forget to wash your hands thoroughly too, because wet hands disperse bacteria more easily. Keep worktops clean
Before you begin preparing meals, it is important worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw meat, poultry, eggs or vegetables you’ll need to wash them completely.
You ought to change dish cloths and tea towels frequently to prevent any bacteria growing on the material.
Raw foods such as fish, poultry and veggies may contain dangerous bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat food, like salad, fruit and bread. That is because these types of food won’t be cooked before you eat them, so any germs that get onto the meals won’t be killed.
To help stop bacteria from spreading:
Don’t let raw food like meat, fish or vegetables touch other foods Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare raw meals, unless they have been washed completely
Buy raw meat or fish and store at the bottom shelf of the fridge where they can’t touch or drip onto other foods Do not wash raw meat before cooking Wash, cook or peel veggies unless these are described as’ready-to-eat' on the packaging
Check the tag
It’s important to read food labels to make sure everything you’re likely to use was saved correctly (according to any storage directions ) and that none of the food is past its’use by' date.
Food that goes off fast usually has storage directions on the label that state just how long you can keep the food and if it must go in the fridge.
This sort of food frequently has particular packaging to help keep it fresh for more. But it is going to go off immediately once you’ve opened it. That is the reason the storage instructions also tell you how long the food will keep once the packaging has been opened. By way of example, you might see’eat within two days of launching' on the tag. Use by dates
You’ll also see’use by' dates on food that goes off quickly. You shouldn’t use any food after the’use by' date even when the food looks and smells fine, because it may contain harmful bacteria. Best before dates
When this date runs out, it does not indicate that the food will be detrimental, but its flavour, colour or texture may begin to deteriorate.
An exception to this can be eggs, that have a best before date of no longer than 28 days after they are laid. After this date the caliber of the egg will deteriorate if any salmonella bacteria are found, they could multiply to high levels and could make you sick.
If you plan to use a egg after its best before date, be certain that you only use it in dishes at which it will be fully cooked, so that both white and yolk are solid, like in a cake or even as a walnut.
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