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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Cream of Minnesota Wild Rice and Chicken Soup Recipe

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This recipe for Cream of Minnesota Wild Rice and Chicken Soup is from The Thrasher Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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.

 

 

 

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