Chicken & wild rice soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Wild rice |
| 4¼ | cup | Chicken broth |
| 1 | dash | Black pepper |
| 1½ | cup | Shiitake mushrooms; sliced or regular fresh mushrooms |
| ½ | cup | Shallots; or onions, chopped |
| 2 | tablespoons | Butter or margarine |
| 1½ | cup | Cooked chicken; or turkey |
| ½ | cup | Fresh parsley; snipped |
Directions
Recipe by: Midwest Living, December 1995 Run cold water over the wild rice in a strainer for about 1 minute, lifting the rice to rinse it thoroughly. In a large saucepan, mix the wild rice, broth and pepper.
Bring to a boil; reduce the heat. Cover and simmer for 40 to 45 minutes, or until the rice is tender. Meanwhile, in a skillet, cook the mushrooms and shallots in butter until tender, but not brown. Add the mushroom mixture, chicken and parsley to the soup. Heat through.
Recipe From: The Redstone Inn in Dubuque, Iowa. Penny Halsey (ATBN65B).