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Tuesday, March 12, 2013

Chicken and Wild Rice Soup

 Makes 10-12 servings
1 1/2 pounds cooked and shredded Chicken breasts
4 cups cooked wild rice
2 tablespoons butter
1 cup finely chopped celery
1 cup finely chopped carrots
1 cup finely chopped onions
1/3 cup finely chopped green pepper
1/3 cup finely chopped red pepper
2 cups frozen corn, thawed
2 cups chopped mushrooms
1/2 cup butter
1 cup flour
16 cups chicken broth
1 tablespoon finely chopped fresh parsley
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne
12oz can evaporated milk


Heat 2 tablespoons butter in large saute pan, set over medium heat until hot.  Increase heat to medium-high and add celery, carrot, onion, green pepper, and red pepper.  Cook until onion is tender. 

Stir in corn and mushrooms.  Cook until mushrooms begin to turn golden brown and shiny wet, stirring frequently.  Remove from heat.  Bring broth to boil in large stock pot.
While broth is heating up, heat 1/2 cup butter in skillet, set over medium heat until hot; stir in flour.  Cook over low heat 2 minutes stirring constantly-do not brown.  Stir butter and flour mixture into broth.  Simmer until thickened, whisking to prevent lumps. Stir in cooked vegetables, parsley, salt, black pepper, white pepper, nutmeg, and cayenne.  Bring to a simmer, stirring occasionally.  Add chicken, rice, and evaporated milk.  Cooked until heated through.

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