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Wild Rice Soup
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Jean Porrett
¼ cup | butter |
½ lb | sliced mushrooms |
½ cup | sliced celery |
½ cup | grated carrots |
2/3 cup | slivered almonds |
1 can | chopped water chestnuts |
½ cup | flour |
6 cups | chicken broth |
1 | bay leaf |
1 cup | chopped ham |
2 cups | cooked wild rice |
½ tsp | salt |
½ tsp | curry |
½ tsp | dry mustard |
½ tsp | parsley |
1/3 tsp | white pepper |
2/3 cup | sherry |
2 cups | Half & Half |
Directions:
Add butter to Dutch oven.
Sauté celery, mushrooms, carrots.
Add all other ingredients except Half & Half.
Simmer 2 hours.
Add Half & Half.
Bring to a boil, stirring constantly.
Serve.
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