Kathie jenkins wild rice soup Recipe

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Kathie jenkins wild rice soup

Artist:	_	Yield:	12
Categories:	Cereals, Exotic, Soups & Stews	Rating:	0
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Ingredients:

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

Procedures:

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.
2	Add dill weed, pepper, garlic salt, bay leaves and turmeric.
3	In separate large pot, bring chicken stock, wild rice, white rice and salt to boil.
4	Reduce heat, add celery mixture, cover and simmer 30 minutes, add more stock if too thick.
5	Whisk 1 c hot soup into yolks, then whisk back into soup.
6	Add chicken and mushrooms, discard bay leaves, heat gently, do not boil.
7	Serve immediately.
8	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.