| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups &, Stews |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Wild rice; washed and drained |
| 5 |
c |
Chicken broth |
| 2 |
tb |
Butter |
| 2 |
md |
Carrots; shredded |
| 1 |
md |
Onion; chopped |
| 2 |
|
Stalks celery; chopped |
| 1 |
c |
Mushrooms; sliced |
| 1/4 |
c |
Flour |
| 1 1/4 |
cn |
Evaporated milk |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
ts |
Savory |
| 1 |
c |
Cooked chicken; chopped |
| 3 |
tb |
Lemon juice; chopped |
|
|
Dill, for garnish |
INSTRUCTIONS
In large saucepan bring 2 cups broth and rice to boil. Simmer one hour.
Saute vegetables in butter until tender. Stir flour into vegetables. Add
remainder of broth to vegetables and cook until thickened. Add this to the
cooked rice.
Add remaining ingredients, except lemon.
Add lemon juice just before serving & sprinkle with dill.
Recipe By : Joan Schutter
Posted to MC-Recipe Digest V1 #247
Date: Wed, 16 Oct 1996 14:12:54 -0700
From: Rooby <rooby@shell.masterpiece.com>
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