Wild Rice Soup
Ingredients:
1 box Uncle Ben's Wild Rice (5 min.)
1 cans (16 oz.) chicken broth
1 pint heavy cream
2 stalks celery, sliced
2 carrots, sliced
1 med. onion, chopped
1 small green pepper, chopped
4 Tbs. butter
5 Tbs. flour
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 c. slivered almonds
1/4 c. snipped parsley
6 slices bacon, crisp and crumbled
1 boneless chicken breast, cooked and cubed
Instructions:
Cook rice as directed, put aside. Cook celery, carrots and onions in butter in a Dutch oven until tender (4-5 min.).
Stir in flour and salt and pepper. Add chicken broth slowly stirring constantly until blended.
Add wild rice, heat to boiling. Add chicken. Cover and simmer, stirring occasionally, about 15 min.
Stir in cream, almonds, parsley and bacon. Heat through, but don't boil. If soup thickens too much add more chicken broth.
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1 box Uncle Ben's Wild Rice (5 min.)
1 cans (16 oz.) chicken broth
1 pint heavy cream
2 stalks celery, sliced
2 carrots, sliced
1 med. onion, chopped
1 small green pepper, chopped
4 Tbs. butter
5 Tbs. flour
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 c. slivered almonds
1/4 c. snipped parsley
6 slices bacon, crisp and crumbled
1 boneless chicken breast, cooked and cubed
Instructions:
Cook rice as directed, put aside. Cook celery, carrots and onions in butter in a Dutch oven until tender (4-5 min.).
Stir in flour and salt and pepper. Add chicken broth slowly stirring constantly until blended.
Add wild rice, heat to boiling. Add chicken. Cover and simmer, stirring occasionally, about 15 min.
Stir in cream, almonds, parsley and bacon. Heat through, but don't boil. If soup thickens too much add more chicken broth.
Print Recipe Only