"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

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.

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.




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




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!