"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Share

Cream of Minnesota Wild Rice and Chicken Soup Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Cream of Minnesota Wild Rice and Chicken Soup, by , is from The Thrasher Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Virginia Thrasher-Pelham
Added: Saturday, February 14, 2009
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. package of wild rice
1 c finely chopped carrots
1 1/2 c finely chopped onion
1 quart half & Half
1/2 pint whipping cream
1/2 tsp. dried thyme
4 14-ounce cans chicken broth
1 1/2 c finely chopped celery
1 8oz. package sliced mushrooms
1 c diced cooked chicken
Salt and pepper to taste
Directions:
Directions:
1. Rinse the rice and cook with 2 cans chicken broth for about 45 minutes.
2. Saute the carrots, onion, celery, mushrooms in butter about 4 or 5 minutes.
3. In this pan make roux with flour and butter adding hot chicken broth until thick.
4. Add cooked rice, chicken, half & half, and cream. Simmer over low heat for about 20 minutes. Don't let the mixture boil.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

168W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!