cream of wild rice soup with chicken 1 large onion, chopped 1 large carrot, shredded 1 celery rib, chopped 1/4 cup butter 1/2 cup all-purpose flour 8 cups chicken broth 3 cups cooked wild rice 1 cup cubed cooked chicken breast 1/4 teaspoon salt 1/4 teaspoon pepper 1 cup evaporated milk 1/4 cup minced chives In a large saucepan, saute the onion, carrot and celery in butter until tender. Stir in flour until blended. Gradually add broth. Stir in the rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. stir in milk; cook 3-5 minutes longer. Garnish with chives. Yield: 10 servings (2-1/2 quarts)
Posted on: Thu, 26 Sep 2013 20:42:39 +0000
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