I know it may seem weird, but I have still eaten quite a bit of soup here in Hawaii. I love making soups and stews because I feel like it gives me room to be creative. I can throw whatever I want into a soup/stew and whip it up pretty quickly. Because of that, soups are a great way to use up leftover ingredients in your kitchen. Also, they are great if you don’t have time to stand over your stove while making dinner. You can be getting ready, taking care of the kids or just kicking back watching Top Chef while your soup works its magic.
I would really call this a stoup but for the sake of not being too cheesy I will just stick with stew. This stew is packed full of ingredients, but is still really healthy. I used skim milk for the creamy flavor. We all know that heavy cream makes anything taste better, but skim milk can still be a tasty substitute. I just add a little flour or a slurry (water and cornstarch mixture) to the recipe to thicken it up a bit, like heavy cream would. I added some leftover chicken to this soup the next day which was also delicious. Be sure to cook your wild rice prior to (or while) making this stew because it is added at the end. This is a great base for a soup that you can take out or add whatever you like.
One Year Ago: Pork Involtini w/ Apples & White Bean Spread