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Creamy Wild Rice Soup Recipe

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This recipe for Creamy 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.

Pauline Ristow
Added: Tuesday, November 13, 2007


1/2 cup uncooked wild rice (1-1/2 cups cooked)
1/4 cup chopped onion
6 tablespoons butter or margarine
2 chicken breasts, cubed
2 (14-ounce) can chicken broth
1 carrot shredded
1/4 teaspoon salt
1/8 teaspoon pepper
6 tablespoon all-purpose flour
1 cup half and half
1/4 cup white wine (optional)
1/2 cup slivered almonds

Cook wild rice according to package directions. In a soup pot cook butter, onions and chicken until onions have softened and chicken is cooked through. Add chicken broth, carrots, salt and pepper, simmer for 5-10 minutes. Mix flour and half and half together until all flour clumps are out. Bring soup to boil, add half and half mixture. Just before serving add wine and almonds.




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