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Cream of Minnesota Wild Rice and Chicken Soup Recipe

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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.

Virginia Thrasher-Pelham
Added: Saturday, February 14, 2009


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

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.




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