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Chicken and Wild Rice Soup Print Email


2/3 Wild rice
4 1/4 cup Chicken broth
1 ds Black pepper
1 1/2 c Shiitake mushrooms; sliced
- or fresh mushrooms
1/2 cup Shallots; or onions, chopped
2 TBS Butter or margarine
1 1/2 cup Cooked chicken or turkey
1/2 cup Fresh Italian parsley; snipped

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. - 8 servings The Redstone Inn in Dubuque, Iowa
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