Wild Rice Soup from the kitchen of Dona
2 Stalks Celery, sliced
1 Carrot, Coarsely shredded
1 Medium Onion, Chopped (1/2 cup)
1 Small Green Pepper, Chopped
2 Tablespoon Butter
3 Tablespoon Flour
1 Teaspoon Salt
¼ Teaspoon Pepper
1 ½ Cups wild Rice, Cooked
1 can Chicken Broth
¼ Cup Parsley, Minced
1 Can Cream of Chicken Soup
2-3 Chicken breasts
1 can Evaporated Milk
½ Cup Mashed Potato Buds
To cook wild rice:
1. Wash ¾ cup of wild rice in strainer. Add rice and ½ tsp. salt to 1 ¾ cups
water. Bring to boil, stirring occasionally: Reduce heat, cover and simmer until
tender (40 to 50 min.) After 30 min. check to make sure rice is not sticking to
the pot (add more water if necessary). Cover breasts in a pan with water and
cook until breasts are done. Chop chicken up in small pieces. Save water (1-2
cups) from cooking breast to add to soup in step 2.
To make soup:
1. Sauté celery, carrot, onion and green pepper in the butter in a large (3
quart) saucepan until the celery is tender (about 5 min.).
2. Stir in flour, salt, and pepper. Stir in the water, broth, chicken, soup,
milk, parsley, and rice. I add dash of celery salt and a dash of dill weed. I
then simmer for at least an hour. Add potato buds for thickening, if needed.