Northwoods Wild Rice Soup |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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My sister served this to me for the first time and it was so scrumptious I just had to have the recipe. The cream cheese gives the soup an ultra smooth texture.—Kim Caputo, Cannon Falls, Minnesota Ingredients:
1 pound sliced fresh mushrooms |
1 cup chopped onion |
2 medium carrots, chopped |
1/2 cup butter, cubed |
1/2 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon pepper |
4 cups reduced-sodium chicken broth |
2 cans (12 ounces each) evaporated milk |
2 cups cooked wild rice |
2 cups cubed cooked chicken |
1 package (8 ounces) cream cheese, cubed |
Directions:
1. In a Dutch oven, saute the mushrooms, onion and carrots in butter until tender. Stir in the flour, salt and pepper until blended.
2. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the milk, rice, chicken and cream cheese; heat through (do not boil). Yield: 12 servings (about 3 quarts).
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