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Mn Wild Rice Soup

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“I love this soup!! I cut some calories too by using fat free half & half and reduced fat margarine! Great for camping--can just throw it on the fire and it reheats great! I like to throw some cayenne pepper in mine to give it a little heat too!”
READY IN:
1hr 30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream Sauce:
  2. Melt Butter. Add flour and cook for 5 minutes. (It is important for the consistency in the end that this is completely cooked).
  3. Add pepper. Stir 2-3 times and then let cool. Store in fridge.
  4. Soup:
  5. In large soup kettle combine the chicken broth, water & rice. Bring to boil. Simmer for 45 minutes.
  6. Add celery, carrots, mushrooms, onions, garlic & white pepper. Simmer until veggies are tender.
  7. Stir in the cream sauce that has been chilling until this point. Stir frequently.
  8. Stir in hot half & half and chicken. Simmer, don't boil!
  9. Add sliced almonds as garnish when serving.

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