"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

Cream of Chicken and Wild Rice Soup Recipe

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

Regina Miller
Added: Friday, September 26, 2008


2 Tbsp olive oil
2 Tbsp butter
2 cloves garlic, finely chopped
1 cup carrots, chopped
1 cup onions, chopped
2 (14 1/2 oz) cans of chicken stock
2 cups cooked wild rice
1/2 teaspoon thyme leaves
pinch of cayenne pepper or red pepper flakes
1/2 tsp black pepper
1 1/2 cups cooked chicken (you can use rotisserie chicken), chopped
1 cup half and half
2 Tbsp parsley, finely chopped

In a saucepan, at moderate heat, add olive oil and butter. Add the garlic, carrots, and onion. Saute until onion is clear and carrots are soft. Add chicken stock, wild rice, thyme, black and cayenne or red pepper. Add chicken and cook for 10 minutes. Add half and half. If you prefer a thicker soup, at this time you can add a roux that is made of 1/2 cup butter and 1/2 cup flour. Cook roux till bubbly and blond, do not allow to brown. After soup has cooked for 10 minutes add a little of the roux at a time until desired thickness is achieved. Stir in parsley and serve.

Personal Notes:
Personal Notes:
From the kitchen of Helen Sharp Miller.

This is a very thick and hearty soup. It is great the day after it is cooked.




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