I have an upcoming Christmas Dinner piece in the Compass Magazine ( of the Mille Lacs Messenger) about Paella - recipe, photos, etc... .
Leftover Pealla makes a rich and savory soup - simply add water/chicken broth and red pepper to taste and dunk w/ a rustic, crusty bread. Artisinal breads from Abbey Bakery or the New French Bakery are available locally - usually frozen if you are not in a bigger city - and are an excellent bake and serve product. Get some for the season - great for an appetizer base, too, sliced into rounds and toasted on a tray in the oven.
The ubiquitous cream of chicken wild rice soup is a bit more interesting w/ the addition of curry powder. Chef Glenn D'Amour of Izaty's a few yrs ago would do that. Best Chef they ever had there. Too bad Izaty's has gone the way it has.
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