Wild Rice Soup
Recipe type: Soups and Stews
Serves: 12
  • 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 Tablespoon dill weed
  • 2 teaspoons black pepper
  • 2 teaspoons garlic salt
  • 2 bay leaves
  • 1/2 teaspoon turmeric
  • 4 Quarts chicken stock
  • 1 1/2 Cups wild rice, well washed
  • 1/2 Cup white rice, well washed
  • 1/2 teaspoon salt
  • 4 egg yolks
  • 4 Cups cooked chicken diced
  • 3 Cups mushrooms, sliced
  1. Melt butter in skillet over medium heat, add 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 cup 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.
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