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Chicken and wild rice soup
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6-cups chicken broth/stock | |
1/2 cup | uncooked wild rice, rinsed |
1/2 cup | finely chopped green onions |
1/2 cup | butter |
3/4 cup | flour |
1/2 tsp | salt |
1/4 tsp | poultry seasoning |
1/8 tsp | pepper |
2 cups | half-and-half, (I use fat free half-and-half) |
1 1/2 cups | cubed, cooked, turkey or chicken |
8 slices | bacon, crisply cooked, crumbled |
1 tbs. | chopped pimento |
2 to 3 Tbs. | dry sherry, if desired |
I large saucepan, combine chicken broth and water. Add wild rice and green onions; cover. Bring to a boil. Reduce heat; cover simmer 35-40 minutes or until rice is tender.
Lightly spoon flour into measuring cup; level off. In medium saucepan, melt butter: stir in flour, salt, poultry seasoning and pepper. Cook 1 minute, stirring constantly; until smooth and bubbly.
Gradually stir in half-and-half; cook until slightly thickened; stirring constantly.
Slowly add half-and-half mixture into rice mixture; stirring constantly.
Add remaining ingredients
Heat gently, stirring frequently; do not boil. Garnish each serving with additional green onion and bacon.
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