Title: Kathie Jenkins Wild Rice Soup
Categories: Soup
Yield: 12 Servings
| 1/4 | c | Butter |
| 4 | | Celery stalks, chopped |
| 2 | | Carrots peeled and diced |
| 1 | sm | Onion, diced |
| 1 | sm | Red onion, diced |
| 1/2 | c | Green onions, sliced |
| 1/3 | c | Slivered almonds |
| 1 | tb | Dill weed |
| 2 | ts | Black pepper |
| 2 | ts | Garlic salt |
| 2 | | Bay leaves |
| 1/2 | ts | Turmeric |
| 4 | qt | Chicken stock |
| 1 1/2 | c | Wild rice, well washed |
| 1/2 | c | White rice, well washed |
| 1/2 | ts | Salt |
| 4 | | Egg yolks |
| 4 | c | Cooked chicken diced |
| 3 | c | Mushrooms, sliced |
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.
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.