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Cream of Wild Rice Soup
Ingredients:
1 large onion, chopped
1 large carrot, shredded
1 celery rib, chopped
1/4 c. margarine
1/2 c. flour
8 c. chicken broth
3 c. cooked wild rice
1 c. cubed cooked chicken breast
1/4 tsp. salt
1/4 tsp. pepper
1 c. fat-free evaporated milk
1/4 c. snipped chives
1 large onion, chopped
1 large carrot, shredded
1 celery rib, chopped
1/4 c. margarine
1/2 c. flour
8 c. chicken broth
3 c. cooked wild rice
1 c. cubed cooked chicken breast
1/4 tsp. salt
1/4 tsp. pepper
1 c. fat-free evaporated milk
1/4 c. snipped chives
Directions:
In a large saucepan, saute the onion, carrot and celery in margarine until tender. Stir in flour until blended. Gradually add broth. Stir in rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in milk; cook 3-5 minutes longer. Garnish with chives.
Makes 10 Servings
In a large saucepan, saute the onion, carrot and celery in margarine until tender. Stir in flour until blended. Gradually add broth. Stir in rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in milk; cook 3-5 minutes longer. Garnish with chives.
Makes 10 Servings
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