Monday, December 12, 2011

Wild Rice Soup

Wild Rice Soup
Heather Olsen O’Brien


1 large onion
2 Carrots
3 Celery Stalks
½ cup Butter
2/3 cup Flour
6 cups Water
2 Tbsp McCormick Chicken Base (or 4 Bullion Cubes)
2 pkgs Rice-A-Roni Long Grain and Wild Rice
5 Chicken breasts (cooked and cubed)
2 cups Half and Half
½ tsp. Salt
½ tsp. Pepper

Prepare Rice-A-Roni as directed on box.

Chop vegetables and place in large soup pot.   (Sometimes I cook these in the microwave to save time.)Melt butter and sauté vegetables until tender.

 Add flour and stir until vegetables are coated. Slowly add water and stir vigorously until flour dissolves.  Add Rice-A-Roni to the soup.
Add the remaining ingredients and simmer on low until well blended, usually about 1 hour.

 (Last thing- to make it healthier you can use fat free half and half and it still tastes great.)

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