Wild Rice Soup by Shirley Kindem

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Wild Rice Soup
Shirley Kindem, Apple Valley, MN

1/4 C butter
1 medium onion, thinly sliced
4 oz. sliced or chopped mushrooms (can sub. canned & add later with juice to other liquids)

1/4 C flour, stirring and browning, keep from sticking

Stir in:             
4 C chicken stock  (can use canned, bullion cubes, or prepare stock ahead of time--use a package of chicken wings, or a breast.
Cook until smooth.

1-1/2 C cooked wild rice (I like to also add pieces of chicken used in making stock for a "meatier" soup).
Small can sliced water chestnuts (optional)
1 C 1/2 & 1/2 (substitute canned milk, if necessary)
1/4 C cooking sherry

Only until piping hot, not boiling.
Sprinkle with dry or fresh parsley and serve.

Serves: 6 - 8


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