Kathie's Wild Rice Soup
Yield
12 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| 4 | each |
celery stalks
chopped |
|
| 2 | each |
carrots
peeled and diced |
|
| 1 | small |
onions
diced |
|
| 1 | small |
red onion
diced |
|
| ½ | cup |
scallions, spring or green onions
sliced |
|
| ⅓ | cup |
almonds
slivered |
*
|
| 1 | tablespoon |
dill weed
|
|
| 2 | teaspoons |
black pepper
|
|
| 2 | teaspoons |
garlic salt
|
|
| 2 | each |
bay leaves
|
*
|
| ½ | teaspoon |
turmeric
|
|
| 4 | quarts |
chicken broth
|
*
|
| 1 ½ | cups |
wild rice
well washed |
|
| ½ | cup |
rice
white, well washed |
|
| ½ | teaspoon |
salt
|
|
| 4 | each |
egg yolks
|
*
|
| 4 | cups |
chicken
cooked, diced |
|
| 3 | cups |
mushrooms
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 4 | each |
celery stalks
chopped |
|
| 2 | each |
carrots
peeled and diced |
|
| 1 | small |
onions
diced |
|
| 1 | small |
red onion
diced |
|
| 118 | ml |
scallions, spring or green onions
sliced |
|
| 79 | ml |
almonds
slivered |
*
|
| 15 | ml |
dill weed
|
|
| 1E+1 | ml |
black pepper
|
|
| 1E+1 | ml |
garlic salt
|
|
| 2 | each |
bay leaves
|
*
|
| 2.5 | ml |
turmeric
|
|
| 4 | quarts |
chicken broth
|
*
|
| 355 | ml |
wild rice
well washed |
|
| 118 | ml |
rice
white, well washed |
|
| 2.5 | ml |
salt
|
|
| 4 | each |
egg yolks
|
*
|
| 946 | ml |
chicken
cooked, diced |
|
| 7.1E+2 | ml |
mushrooms
sliced |
|
Directions
Melt butter in skillet over medium heat, add celery, carrots, all onions and almonds and sauté 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 cup hot soup into yolks, then whisk back into soup.
Add chicken and mushrooms, discard bay leaves, Heat gently, Do not boil.
Serve immediately.
