Kathie Jenkins Wild Rice Soup Recipe

Kathie Jenkins Wild Rice Soup Recipe

Yield: 12 Servings
Recipe by luhu.jp

Ingredients:
1/4 cup: Butter,
4: Celery stalks, chopped
2: Carrots peeled and diced,
1 small: Onion, diced
1 small: Red onion, diced
1/2 cup: Green onions, sliced
1/3 cup: Slivered almonds,
1 tbsp: Dill weed,
2 tsp: Black pepper,
2 tsp: Garlic salt,
2: Bay leaves,
1/2 tsp: Turmeric,
4 quart: Chicken stock,
1 1/2 cup: Wild rice, well washed
1/2 cup: White rice, well washed
1/2 tsp: Salt,
4: Egg yolks,
4 cup: Cooked chicken diced,
3 cup: Mushrooms, sliced
Melt butter in skillet over medium heat, add

Directions:

celery, carrots, all onions and almonds and saute
until slightly tender, stirring occasionally, about 5
minutes. Add dill weed, pepper, garlic salt, bay
leaves and turmeric.
In separate large pot, bring chicken stock, wild
rice, white rice and salt to boil. Reduce heat, add
celery mixture, cover and simmer 30 minutes, Add more
stock if too thick. Whisk 1 C hot soup into yolks,
then whisk back into soup. Add chicken and mushrooms,
discard bay leaves, Heat gently, Do not boil. Serve
immediately.
Each serving contains about 282 calories; 1,444
mg sodium; 111 mg cholesterol; 12 grams fat; 28 grams
carbohydrates; 16 grams protein; .84 grams fiber.

(To order Wild Rice write: Ray Leinbach, Box 202,
Blackduck, MN, 56630)


Source from luhu.jp