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Ruth's Chicken, Wild Rice and Mushroom Soup Recipe

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This recipe for Ruth's Chicken, Wild Rice and Mushroom Soup, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth May
Added: Tuesday, January 22, 2008


1/2 Cup Butter
1 Lg. Onion
1 Tsp. Garlic, crushed
16 Oz. Mushrooms
1 Tsp. Salt
1 Tsp. Pepper
1/2 Cup Flour
8 Cups Half and Half
2 (5-6oz.) Boxes Long Grain and Wild Rice Mix
2 Carrots, grated
1 Roasted Chicken, boned and shredded

Combine carrots with long grain and wild rice mix and cook according to package directions. Melt butter in saucepan. Put onions and mushrooms in food processor and process until finely chopped. Add onion/mushroom mixture to butter and saute until well cooked and most of the liquid has boiled away. Add flour to mixture and stir well. Add salt and pepper and half and half and cook over medium heat to boiling stirring contantly. Add cooked rice mixture and chicken and stir. Add milk to thin to desired consistancy and heat through.




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