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6 servings
Ingredients:
2 tablespoons margarine1 onion, chopped2 stalks celery, chopped2 carrots, chopped1 1/2 cups uncooked wild rice8 cups chicken stock1 bay leaves1/2 cup heavy cream1 cup boneless chicken breast half, cooked and diced salt and pepper to taste
Instructions:
Melt the butter or margarine in a large pot over medium heat.Add the onion, celery and carrots and saute for 5 to 10 minutes, or until onion is translucent and carrots start to get tender.Add the rice and stir to coat.Then add the chicken stock and the bay leaf.Reduce heat to low and simmer for 1 hour, or until rice is tender, stirring occasionally.Add the heavy cream and puree 2 cups of the soup in a blender or food processor.Return this to the pot and add the chicken.Stir well and allow to heat through.Season with salt and pepper to taste.
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