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Nancy2[_2_] Nancy2[_2_] is offline
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Default Byerly's Wild Rice Soup

On Thursday, December 18, 2014 7:54:35 AM UTC-6, Nancy2 wrote:
> My wild rice soup, posted in 1995: http//tinyurl.com/orydkop. It's Mimi Hiller's
> reposting, along with her comments.
>
> N.


Sorry the link didn't work. Here it is, without Mimi's comments. You can find the original post by searching Google Groups for "Nancy Wild Rice Soup.."

Cream of Chicken Soup with Wild Rice Nancy Dooley

(8 servings according to recipe, but more like 18
it makes A LOT!)

8 oz. uncooked wild rice (1 1/3 C.)
1 3 ½ pound fryer chicken, cut up (I used 4 ½ lbs. of "Pick of the Chick."
7 C. water
8 oz. sliced mushrooms
2 T. cooking oil
1 C. chopped onion
1 C. chopped celery
2 T. instant chicken bouillon granules
3/4 tsp. white pepper (I put in a tad more than that)
½ tsp. salt (I didn't add any extra because of the bouillon)
½ C. butter
3/4 C. all-purpose flour
4 C. milk
3/4 C. dry white wine

Rinse and drain wild rice 3 or 4 times and then cook according to pkg. directions for 40 minutes; drain off liquid and rinse thoroughly. Set aside.

In a large saucepan, combine the chicken and water. Bring to boiling, reduce heat and simmer for 40 minutes or until the chicken is tender. Remove chicken from broth and let stand until cook enough to handle. Skim fat from broth. Strain and reserve broth. Remove chicken meat from bones. Cut into bite-size pieces. In the same saucepan, cook celery and onion in hot oil for 4-5 minutes; add mushrooms and cover and cook for 5 to 10 minutes or until everything is tender, stirring now and then. Remove from heat. Return the broth to the saucepan.

Add the partially cooked wild rice to the chicken broth mixture. Stir in the bouillon granules, white pepper and salt. Bring to boiling. Reduce heat and simmer, uncovered, for 15 minutes.


In a large separate saucepan, melt the butter. Stir in flour until it all clings together and is smooth. Add the milk all at once and stir and cook until it's bubbly and thick. Add some hot broth mixture to the white sauce mixture and stir until smooth; return all to the broth mixture. Stir in the chicken pieces and the white wine. Heat through. Makes 8 servings.