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    Wild Rice Soup


    Source of Recipe


    newspaper

    List of Ingredients




    1/2 cup uncooked wild rice, rinsed and drained
    3 14-ounce cans chicken broth or 5 1/4 cups homemade chicken stock
    1 cup chopped carrot
    1/2 cup chopped celery
    1/2 cup chopped onion
    2 cups sliced fresh mushrooms
    2 T butter
    1/4 cup all-purpose flour
    1/4 tsp salt
    1/4 tsp black pepper
    1 cup whipping cream (I used half and half)
    2 cups chopped cooked chicken (I used turkey)
    Snipped fresh chives (optional)

    Recipe




    In 4 qt. Dutch oven, combine uncooked wild rice, 2 cans broth, carrot, celery and onion. Bring to boiling; reduce heat, simmer 35 to 40 minutes or until the rice is tender but still chewy, adding mushrooms the last 5 minutes of cooking.
    In medium saucepan, melt butter, stir in flour, salt and pepper. Add the remaining 1 can of broth. Cook and stir until bubbly for 1 minute more; stir in the cream. Add cream mixture to rice mixture, stirring constantly. Stir in chicken, heat through. Garnish each serving with chives.
    It was suggested it needed garlic and thyme, I am inclined to agree having had it both ways



 

 

 


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