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Categories:
chicken broth water wild rice celery carrot yellow onion mushroom garlic chicken cream almonds white pepper butter flour ground pepper
Viewed: 13 - Published at: 8 years agoIngredients
- 40 ounces chicken broth
- 1 cup water
- 13 cup raw wild rice
- 13 cup diced celery
- 13 cup diced carrot
- 13 cup diced yellow onion
- 13 cup diced mushroom
- 18 teaspoon fresh minced garlic (dash)
- 1 cup diced cooked chicken
- 14 cup hot half-and-half cream
- 1 14 ounces sliced almonds
- white pepper (to taste)
- 5 tablespoons butter
- 14 cup flour
- 1 dash ground pepper
Method
- Cream Sauce:.
- Melt Butter.
- Add flour and cook for 5 minutes.
- (It is important for the consistency in the end that this is completely cooked).
- Add pepper.
- Stir 2-3 times and then let cool.
- Store in fridge.
- Soup:.
- In large soup kettle combine the chicken broth, water & rice.
- Bring to boil.
- Simmer for 45 minutes.
- Add celery, carrots, mushrooms, onions, garlic & white pepper.
- Simmer until veggies are tender.
- Stir in the cream sauce that has been chilling until this point.
- Stir frequently.
- Stir in hot half & half and chicken.
- Simmer, don't boil!
- Add sliced almonds as garnish when serving.
