| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soups &, Stews | 8 | Servings | |
INGREDIENTS
| 2/3 | c | Wild rice |
| 4 1/4 | c | Chicken broth |
| 1 | ds | Black pepper |
| 1 1/2 | c | Shiitake mushrooms; sliced, or regular fresh mushrooms |
| 1/2 | c | Shallots; or onions, chopped |
| 2 | tb | Butter or margarine |
| 1 1/2 | c | Cooked chicken; or turkey |
| 1/2 | c | Fresh parsley; snipped |
INSTRUCTIONS
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. Recipe From: The Redstone Inn in Dubuque, Iowa. Penny Halsey (ATBN65B). Recipe By : Midwest Living, December 1995 Posted to MC-Recipe Digest V1 #294 Date: Mon, 11 Nov 1996 10:16:00 -0500 From: Martha Sheppard <MARTHAHS@postoffice.worldnet.att.net>
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