"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Wild Rice Soup Recipe

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This recipe for Wild Rice Soup, by , is from The Mary Peternell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pam Petron
Added: Monday, November 19, 2007


2 c. cooked wild rice
2 large carrots, chopped (1 c. raw)
1 large onion, chopped
1 1/2 stalks celery, chopped
2 large mushrooms, sliced
1 c. half and half
2 c. cooked chicken, chopped
Salt and pepper to taste
1/4 c. flour
8 c. chicken broth, plus 2 cubes
1/4 c. butter

To cook wild rice, wash wild rice in hot water. In saucepan, add rice and 3 times amount of water (1 cup rice and 3 cups water). Bring to a boil, cover and reduce heat to low. Simmer 30 - 45 minutes, until rice is tender and water is absorbed. Saute all vegetables in butter; add flour to vegetables. Slowly add broth, then rice and chicken. Add salt and pepper to taste. Heat, then add half and half; DO NOT BOIL.




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