"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw


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This recipe for NORTH WOODS WILD RICE SOUP, by , is from Kristin's Kookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristin Brunsting
Added: Monday, November 5, 2007


1/4 cup butter
8 oz fresh mushrooms, sliced
1 medium carrot
1/4 cup flour
1/4 tsp salt
1/4 tsp pepper
2 cups chicken broth
12oz evaporated milk
1 cup cooked wild rice
1 cup chicken
4 oz cream cheese

1. In 4 quart Dutch oven, melt butter over medium heat. Add mushrooms and carrot; cook and stir over medium heat till carrot is tender. Stir in flour, salt, and pepper. Add broth all at once; cook and stir until bubbly.

2. Stir in evaporated milk, wild rice, chicken and cream cheese. Cook and stir over medium heat till cream cheese is melted.




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