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Kathie Jenkins Wild Rice Soup

Make Kathie Jenkins Wild Rice Soup at home with Butter, Celery Stalks, Carrots Peeled And Diced, Sm Onion, and Sm Red Onion. Serves 12. Scale it up or down for the number of people at the table.

Ingredients

• 1/4 cup
• 4
• 2
• 1
• 1
• 1/2 cup
• 1/3 cup
• 1 tbsp
• 2 tsp
• 2 tsp
• 2
• 1/2 tsp
• 4 qt
• 1 1/2 cup
• 1/2 cup
• 1/2 tsp
• 4
• 4 cup
• 3 cup

Method (preview)

1. 1

   Melt butter in skillet over medium heat, add celery, carrots, all onions and almonds and saute until slightly tender, stirring occasionally, about 5 minutes.

2. 2

   Add dill weed, pepper, garlic salt, bay leaves and turmeric.

3. 3

   In separate large pot, bring chicken stock, wild rice, white rice and salt to boil.

4. 4

   Reduce heat, add celery mixture, cover and simmer 30 minutes, Add more stock if too thick.

5. 5

   Whisk 1 C hot soup into yolks, then whisk back into soup.

6. 6

   Add chicken and mushrooms, discard bay leaves, Heat gently, Do not boil.

7. 7

   Serve immediately.