"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken and Wild Rice Soup Recipe

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This recipe for Chicken and Wild Rice Soup, by , is from The Madden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melissa Gross
Added: Saturday, August 29, 2009


1 c. cooked chicken cubes
1/2 c. and 2 T. Uncle Ben's Wild Rice Mix, Uncooked
6 c. water
3/4 tsp. pepper
1/2 tsp. salt
4 T. Chicken soup base
1 1/2 c. shredded fresh carrots
1 c. chopped onions
2 1/2 c. sliced fresh mushrooms
1/4 c. butter
1-2 bay leaves, ground
1 1/2 tsp. basal
1 2/3 c. skim milk
2 1/4 c. cream
3/4 c. flour

In a large kettle, add butter, chicken base, wild rice mix, onions, carrots, bay leaves and basal.
Saute for about 10 minutes.
Add water. Simmer until rice is 3/4 done (about 15-20 minutes).
Mix flour with milk and cream. Add to kettle; bring soup up to 180.
Add pepper, salt, mushrooms and chicken to kettle. Reheat to 180 or until thoroughly heated.

Personal Notes:
Personal Notes:
Makes approximately 13 - 3/4 cup servings.




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