Chicken and wild rice soup

8 Servings

Ingredients

Quantity Ingredient
⅔ cup Wild rice
4¼ cup Chicken broth
1 dash Black pepper
1½ cup Shiitake mushrooms; sliced, or regular fresh mushrooms
½ cup Shallots; or onions, chopped
2 tablespoons Butter or margarine
1½ cup Cooked chicken; or turkey
½ cup Fresh parsley; snipped

Directions

Run cold water over the wild rice in a strainer for about 1 minute, lifting the rice to rinse it thoroughly. In a large saucepan, mix the wild rice, broth and pepper. Bring to a boil; reduce the heat. Cover and simmer for 40 to 45 minutes, or until the rice is tender. Meanwhile, in a skillet, cook the mushrooms and shallots in butter until tender, but not brown. Add the mushroom mixture, chicken and parsley to the soup. Heat through.

Recipe From: The Redstone Inn in Dubuque, Iowa. Penny Halsey (ATBN65B).

Recipe By : Midwest Living, December 1995 Posted to MC-Recipe Digest V1 #294 Date: Mon, 11 Nov 1996 10:16:00 -0500 From: Martha Sheppard <MARTHAHS@...>

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