Name: Chicken and Wild Rice Soup
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

The chief thing to be attended to is, that [family worship] may be a spiritual service; and the great evil to be dreaded and guarded against in the exercise of every duty that returns frequently upon us, is formality. If a stated course of [it] is kept up as constantly in its season as the striking of the clock, in time it may come to be almost as mechanically performed, unless we are continually looking to the Lord to keep our hearts alive.

John Newton

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 <[email protected]>

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