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Soup - A La Morgan House Soup Recipe

4.7 stars - based on 3 votes
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This recipe for Soup - A La Morgan House Soup, by , is from The Dublin McClure Clan Cookbook, 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!

Contributor:  
Contributor:  
Judy Hale

Category:
Category:

Ingredients:  
Ingredients:  
One pk Uncle Ben's Long grain and Wild Rice Mix, 26 ounces Swanson chicken stock, one 13 oz. can Carnation milk, one 6.5 ounce can sliced mushrooms, 1/4 cup sherry or chardonay, one cup finely chopped onion, 1/2 cup thinly sliced celery, 1 tsp salt, 1 tsp dried chevril, 1 tsp curry powder, 1/2 tsp dried mustard, 1/2 tsp pepper, 1/2 cup flour, 1/4 cup butter or margarine.

Directions:
Directions:
Cook wild rice according to package directions, adding seasoning packet. Meanwhile cook onion, salt, chevril, curry powder, dry mustard and pepper in butter in large Dutch oven over medium high heat, stirring constantly, until onion is tender.Add mushrooms and celery. Cook until tender. Reduce heat to low, add flour, cook one minute, stirring constantly.Gradually add chicken stock, stirring constantly until thickened. Stir in cooked rice, Carnation milk and sherry or chardonay. Cook until heated through.

Number Of Servings:
Number Of Servings:
12 cups
Personal Notes:
Personal Notes:
This is very similar to the Morgan House soup.

 

 

 

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