Wild Rice Soup
5 cups chicken broth (separate into 2 parts)
4 Tbsp butter
1/2 cup wild rice
1 onion (med - chopped)
2 stalks celery, chopped
1 carrot (lg. sliced)
2 Tbsp flour
1/4 tsp. each salt and pepper
1 1/2 cups chicken (cooked and chopped up)
1/4 pound mushrooms (fresh and sliced up)
4 Tbsp butter
1/2 cup wild rice
1 onion (med - chopped)
2 stalks celery, chopped
1 carrot (lg. sliced)
2 Tbsp flour
1/4 tsp. each salt and pepper
1 1/2 cups chicken (cooked and chopped up)
1/4 pound mushrooms (fresh and sliced up)
Rinse the rice good under cold water (use a strainer)
Mix broth and rice in a saucepan (2 quart). Bring to a boil. Reduce heat and simmer (cover) until rice is tender, approx. 1 hour).
Using a large kettle, add butter and carrots and cook over for approx 3 minutes. Add celery, mushrooms and onion, cook until tender (stir often) about 4 minutes. Using a wire whisk, add the salt, pepper and flour. Slowly add the rest of the chicken broth, bringing it to a boil, stir often until thickened. Add chicken. Simmer uncovered on low till heated through.
Add rice at last minute, stirring over heat for a minute or 2.
Enjoy
Published by Mary Wensing Dvorachek
I'm glad to be back sharing recipes and articles. View profile
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22 Comments
Post a CommentIt is really good Kassidy, enjoy
Enjoy Kassidy, it is delicious
I've never had soup like this, but it sounds delish. Thanks!
Looks yummy- wild rice is so hard to cook right for me
It definitely is great on those gloomy days, but also good for any other day too.
♥ excellent recipe and great for gloomy cold days like today :)
Mmmm, this sounds yummy!!
This looks easy to make.
Thanks for your help with dinner! Hope you're doing well. Merry Christmas.
BTW, I'm making your recipe with my yam version tonight! Thanks for the inspiration!