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Name
By
Erin Carter
Patricia Griffin
Shirley Ann Carter
Martha Tedrow
Sara Villat
Clara Dean
Other
Ethel Lancaster
Ethel Heider
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Incredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
0.75 Cups of wild rice rinsed
2.0 of stripes thick sliced bacon diced
8.0 Ounces of button mushrooms sliced
0.5 Cups of diced onion
0.25 Cups of diced carrot
0.25 Cups of diced celery
0.25 Cups of flour
2.0 Tablespoons of dry sherry
4.0 Cups of chicken broth
2.0 Cups of cooked wild rice
2.0 Cups of cooked shredded chicken
2.0 Teaspoons of minced thyme
0.5 Cups of whole milk
0.5 Cups of heavy cream
0.25 Cups of sour cream
Instructions
Prepare wild rice as directed. Saute bacon in a large pot over medium high heat until crisp; 8-10 minutes. Drain on paper towels. Add mushrooms to drippings and saute over medium high heat until soft about 5 minutes. reduce heat to low and add onion, carrot, and celery; cover and sweat until onion is translucent, about 5 minutes. Remove lid and increase heat to medium. Stir in flour and cook 1 minute. Deglaze with sherry, scrapping up bits from the bottom of the pot, then add broth, cooked rice, chicken, and thyme. Bring to a boil and reduce heat to medium low and simmer 10 minutes. Finish soup with milk, cream, sour cream, bacon, salt and pepper; gently simmer 1 minute to heat through. Garnish each serving with scallions and toasted almonds.