"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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