Mn Wild Rice Soup
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 1133.98 g chicken broth
- 236.59 ml water
- 78.78 ml raw wild rice
- 78.78 ml diced celery
- 78.78 ml diced carrot
- 78.78 ml diced yellow onion
- 78.78 ml diced mushroom
- 0.61 ml fresh minced garlic (dash)
- 236.59 ml diced cooked chicken
- 59.14 ml hot half-and-half cream
- 35.43 g sliced almonds
- white pepper (to taste)
- 73.94 ml butter
- 59.14 ml flour
- 0.25 ml ground pepper
directions
-
Cream Sauce:
- Melt Butter. Add flour and cook for 5 minutes. (It is important for the consistency in the end that this is completely cooked).
- Add pepper. Stir 2-3 times and then let cool. Store in fridge.
-
Soup:
- In large soup kettle combine the chicken broth, water & rice. Bring to boil. Simmer for 45 minutes.
- Add celery, carrots, mushrooms, onions, garlic & white pepper. Simmer until veggies are tender.
- Stir in the cream sauce that has been chilling until this point. Stir frequently.
- Stir in hot half & half and chicken. Simmer, don't boil!
- Add sliced almonds as garnish when serving.
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Reviews
-
The weather turned cool here and I drove home from work thinking about a nice French onion soup... but no beef stock. I did a quick search and found this recipe for which I had the ingredients. What a great choice! With the left-over chicken breast from a deli chicken and everything else specified in the recipe, I put together one of the best soups to come out of my meager kitchen, ever. I particularly like the roux as a thickener. This is a very creamy soup! Yummy! I'll test the reheat properties tomorrow as I plan to make the leftovers my lunch!
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