Grandma Marge's Wild Rice Soup Recipe
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Ingredients: |
Ingredients: 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
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Directions: |
Directions: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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