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  • Minnesota Wild Rice Soup

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    Holly Rumph
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    This recipe provides instructions for making a Minnesota Wild Rice Soup. It contains chicken broth, wild rice, green onions, butter, flour, seasonings, half-and-half cream, cooked chicken, bacon, and sherry. The wild rice is simmered in broth until tender then combined with a cream sauce. The soup also includes chicken, bacon, and sherry and serves 6-8 people with about 348 calories per 1 cup serving.

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    This recipe provides instructions for making a Minnesota Wild Rice Soup. It contains chicken broth, wild rice, green onions, butter, flour, seasonings, half-and-half cream, cooked chicken, bacon, and sherry. The wild rice is simmered in broth until tender then combined with a cream sauce. The soup also includes chicken, bacon, and sherry and serves 6-8 people with about 348 calories per 1 cup serving.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    9 views1 page

    Minnesota Wild Rice Soup

    Uploaded by

    Holly Rumph
    This recipe provides instructions for making a Minnesota Wild Rice Soup. It contains chicken broth, wild rice, green onions, butter, flour, seasonings, half-and-half cream, cooked chicken, bacon, and sherry. The wild rice is simmered in broth until tender then combined with a cream sauce. The soup also includes chicken, bacon, and sherry and serves 6-8 people with about 348 calories per 1 cup serving.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Minnesota Wild Rice Soup

    Ingredients
    5 cups chicken broth 1/2 cup uncooked wild rice (or 1 cup wild rice mix) 1/2 cup sliced green onions (or any onion) 6 T. butter 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon poultry seasoning 1/4 teaspoon pepper 2 cups half-and-half cream (I use 1 cup milk with 1 cup half and half) 2 cups cubed cooked chicken 6 slices bacon, cubed and cooked crisp 3 T. dry sherry

    Directions
    In a large saucepan combine the broth and rice; bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender. In a small saucepan, saute onions in butter over low heat. Stir in the flour, salt, poultry seasoning and pepper until blended. Stir in cream. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir into rice mixture. Add chicken and bacon; heat through. Yield: 6-8 servings (about 2 quarts).

    Nutrition Facts: 1 serving (1 cup) equals 348 calories, 21 g fat (12 g saturated fat), 92 mg cholesterol, 632 mg sodium, 21 g carbohydrate, 1 g fiber, 17 g protein.

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