"The belly rules the mind."--Spanish Proverb

Grandma Marge's Wild Rice Soup Recipe

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This recipe for Grandma Marge's Wild Rice Soup, by , is from The Lelwica Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marge Lelwica


1 cup wild rice (equals 2 to 3 cups of cooked rice)
1/3 cup butter
8 oz. sliced mushrooms (skip if Mark is eating it though)
2 cups diced celery
1 1/4 cup flour 1/2 cup shredded carrots
5 1/2 teaspoon chicken base
1/1/2 teaspoon Natures' Seasoning
1/4 poultry seasoning
1/4 teaspoon Kitchen Bouquet
1/2 teaspoon black pepper
1/2 cup diced onion
2 cups diced chicken
2 1/4 cup half and half cream

1. Soak 1 cup of rice in cold water for about an hour before cooking it.
2. Drain rice.
3.Then add 2 cups of water with a little salt
4. Bring to a boil---then cover and reduce heat to a simmer until done (looks puffy). This takes about 45 minutes.
5. Drain off any excess water---set aside for a while.
6. In a large saucepan melt butter and saute celery, carrots, onions, spices seasonings and chicken base.
7 When veggies are almost done---add mushrooms (if you are using them.)
8. Add 5 cups of of cold water to this mixture.
9. Now I add the measured flour to 1 cup of cold water and stir until it is all dissolved and not lumpy.
10. Add this flour mixture to the above.
11. I now add the diced chicken and the cooked rice and heat until the soup reaches 180 degrees on a kitchen thermometer.
12. Add the cream and return the soup to 180 degrees---stirring gently continuously to avoid sticking to pan.
13. If people are not opposed to it---I add 1/2 cup slivered almonds at this time.
14. Serve and garnish with chopped parsley---or cook parsley in the soup.




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