Kathie Jenkins Wild Rice Soup Recipe

Step 1

Melt butter in skillet over medium heat, add celery, carrots, all onions and almonds and saute until slightly tender, stirring occasionally, about 5 minutes. Add dill weed, pepper, garlic salt, bay leaves and turmeric.

Step 2

In separate large pot, bring chicken stock, wild rice, white rice and salt to boil. Reduce heat, add celery mixture, cover and simmer 30 minutes, Add more stock if too thick. Whisk 1 C hot soup into yolks, then whisk back into soup. Add chicken and mushrooms, discard bay leaves, Heat gently, Do not boil. Serve immediately.

Each serving contains about 282 calories; 1,444 mg sodium; 111 mg cholesterol; 12 grams fat; 28 grams carbohydrates; 16 grams protein; .84 grams fiber.

(To order Wild Rice write: Ray Leinbach, Box 202, Blackduck, MN, 56630)

Things You'll Need

  • 1/4c Butter
  • 4 Celery stalks, chopped
  • 2 Carrots peeled and diced
  • 1sm Onion, diced
  • 1sm Red onion, diced
  • 1/2c Green onions, sliced
  • 1/3c Slivered almonds
  • 1tb Dill weed
  • 2ts Black pepper
  • 2ts Garlic salt
  • 2 Bay leaves
  • 1/2ts Turmeric
  • 4qt Chicken stock
  • 1 1/2c Wild rice, well washed
  • 1/2c White rice, well washed
  • 1/2ts Salt
  • 4 Egg yolks
  • 4c Cooked chicken diced
  • 3c Mushrooms, sliced

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