Cream of Wild Rice Soup and Peppered Focaccia!

Fall is here! My menu's need some spicing up! SOUP is calling my name! Haha, I planned to make a cream of cauliflower soup today but bought the ingredients for Cream of Wild Rice...lol! Go figure! It was great! The Focaccia bread was an excellent choice to compliment this tasty soup!

Cream of Wild Rice Soup!

Yield: 10 servings (2 1/2 quarts).

Ingredients:

1 large onion, chopped
1 large carrot, shredded
1 celery rib, chopped
1/4c butter or stick margarine
1/2c all purpose flour
8c chicken broth
3c cooked wild rice
1c cubed cooked chicken breast
1/4 tsp salt
1/4 tsp pepper
1c fa free evaporated milk
1/4c snipped chives

Directions:

In a large saucepan, saute the onion, carrot and celery in butter until tender. Stir in flour until blended. Gradually add broth. Stir in the rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minute or until thickened. Stir in milk; cook 3-5 minutes longer. Garnish with chives.

Peppered Focaccia

Yield: 2 Focaccias (8 slices each). Freeze left overs!

Ingredients:

2 3/4c all purpose flour
tbsp sugar
1 package (1/4 ounce) quick rise yeast
1 1/2 tsp salt, divided
1c water
4 tbsp olive or canola oil, divided
1/2 medium green pepper, thinly sliced
1/2 medium sweet red pepper, thinly sliced
1/2c shredded part-skim mozzarella cheese
1 tsp crushed red pepper flakes, optional
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp pepper

Directions:

In a mixing bowl, combine 1 1/2c flour, sugar, yeast and 1/2 tsp salt. In a saucepan heat water and 2 tbsp oil to 120 degrees- 130 degrees. Add to dry ingredients; beat on low speed just until moistened. Beat on medium until batter is elastic and pulls away from sides of bowl. Stir in enough remaining flour to form a soft dough (do not knead). Cover and let rest for 10 minutes.

Divide dough in half. Press each portion into a 12 inch pizza pan coated with nonstick cooking spray. Brush with remaining oil;top with peppers and cheese. Sprinkle with pepper flakes if desired, basil, oregano, garlic powder, pepper and remaining salt. Let rest for 10 minutes. Bake at 425 degrees for 12-15 minutes or until golden brown.