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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Cream of Wild Rice Soup Recipe

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This recipe for Cream of Wild Rice Soup, by , is from The Schefers 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!

Contributor:  
Contributor:  
Bonnie Schefers

Category:
Category:

Ingredients:  
Ingredients:  
4 to 6 Chicken Breast or left over chicken can be used.
4 diced Celery stalks
2 diced Onions
2 diced Carrots
4 Tbsp.Chicken soup bouillon
1 Lbs. Butter
1 cup Wild rice
4 tsp. Beau Monde
4 tsp. Garlic salt
2 Tsp. Thyme
Dash of Sweet Basil
Dash of Marjoram
2 cups flour
Dash of Parsley
2 cans Mushrooms
2-Boxes of Uncle Ben's Long grain rice
1-gallon of whole Milk


Directions:
Directions:
Cook chicken add water and bring to a boil until done, save the water, cut the chicken into chunks. Add onions,celery,carrots,spices,Uncle Ben's wild rice, wild rice,mushrooms, and chicken. add water from cooking chicken and add more water. cook for a couple hours until wild rice is done. Melt butter and add 2-cups flour mix well ( this is known as a Rue) then add broth from soup and mix well. Make sure soup is not boiling and mix in Rue if soup it to hot it will curdle. Stir often and mix really well then add milk you will not need the whole gallon, but a lot of of it you will need. If soup is a little bland add more spices. Like Beau Monde, Garlic, and bullion. This make 18 quarts or 4 Ice cream buckets full and you can freeze. You might have to add the whole jar of bouillon it just depends on the chicken. You may also use left over chicken or turkey works good too. This soup takes a it to make, but it is well worth it. Great for pot lucks .

Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
When Jim worked at Lehman Farms we tired to can this recipe, for Marketing it. The Boss really liked it.

 

 

 

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