You may also like
Categories:Viewed: 9 - Published at: 4 years ago
Ingredients
- 3 Tbsp. margarine or butter
- 1 c. each: chopped onion, chopped celery and diced carrot
- 1/3 c. flour
- 4 c. milk
- 2 c. canned chicken broth
- 8 oz. (2 c.) shredded Cheddar cheese
- 4 c. cooked wild rice
- 1 box pecan rice, cooked
- 4 tsp. chopped dried parsley
- 1/4 tsp. each: white pepper and salt
Method
- In a large Dutch oven (or other stock pot), heat margarine over medium-high heat until bubbly and hot; add onion, celery and carrot and saute until onion is softened, 2 to 3 minutes.
- Sprinkle flour over vegetables and stir quickly to combine.
- Continuing to stir, gradually add milk; add broth and stirring, bring just to a boil. Reduce heat to low; cover and let simmer, stirring frequently, for 20 minutes.
- Add remaining ingredients and cook, stirring constantly, until cheese melts (5 to 10 minutes).
- Do not boil. Makes about 8 to 10 servings, 1 cup each.
- This is a wonderful hearty soup to serve with cornbread or corn muffins.
