I “Heart” Chicken and Wild Rice Soup

One afternoon, while on a family vacation in Switzerland, Bob and I found ourselves in the courtyard of the most romantic restaurant, eating soup out of adorable bowls topped with crunchy pastries that were cut into charming hearts. (If you’re curious, the kids were out on a paragliding expedition, and back then, I didn’t do heights.) Ever since that trip, a shaped pastry graces the top of my "go to" winter soup, “Chicken and Wild Rice.” Whenever I make it, it brings Bob and I right back to the Alps.

2 sticks butter

1 cup shredded carrots

3⁄4 cup chopped celery

3⁄4 cup chopped onion

6 cups shredded (cooked) chicken

8 cups chicken broth

2 chicken bouillon cubes

1 (6 oz.) package long grain and wild rice mix with herbs 8 oz. fresh mushrooms, sliced

1⁄2 cup flour

4 cups milk

frozen puff pastry

Step 1: Melt 1 stick of butter in a large Dutch oven.

Step 2: Add the celery, onions, and carrots and cook for approximately 5 minutes until vegetables are tender.

Step 3: Stir in the broth and bouillon cubes.

Step 4: Add the rice, seasoning mix, and chicken.

Step 5: Simmer for 40 minutes.

Step 6: In a separate skillet, melt the remaining stick of butter and then add the mushrooms.

Step 7: Mix in the flour and then the milk with the mushrooms. Cook until mixture is bubbly, stirring constantly.

Step 8: Add the mushroom mixture to the soup. Cook until thickened. 

Step 9: Unfold thawed puff pastry (according to the instructions on pastry package) and cut into hearts using a cookie cutter. Bake according to instructions until golden. Place the hearts on top of your bowls of steaming soup. 

RUTH’S PRO-TIP

Brush pastries with an egg- white wash (a couple of whisked egg whites and a teaspoon of water) for extra shine before baking.