| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy |
|
Seafood, Soups |
6 |
Servings |
INGREDIENTS
| 6 |
md |
Potatoes,peeled and cut into 1/2" cubes |
| 6 |
c |
Chicken stock (You can use canned chicken broth.) |
| 2 |
|
6 1/2 oz cans minced clams,drained – save liquid |
| 1 |
tb |
Lemon juice |
| 1 1/2 |
md |
Onion,diced |
| 1 |
|
6 oz pkg. fresh mushrooms,sliced in three pieces lengthwise |
| 4 1/2 |
tb |
Butter |
| 1/3 |
c |
Flour |
| 3 |
|
Bay leaves |
| 1 1/2 |
c |
Whipping cream |
| 2 1/2 |
c |
Cooked wild rice |
| 1/2 |
ts |
Pepper |
INSTRUCTIONS
Salt to taste Golden sherry
Saute onions and mushrooms in butter until onions are clear. Put
potatoes,broth,clam liquid and lemon juice in a 6 qt. soup pot.Boil 20
minutes.Add flour to onions and mushrooms,stir until smooth. Add onion
mixture to soup pot.Toss in bay leaves and pepper, add salt to taste,cook
for 10 minutes.Stir often.Add clams,cream and wild rice.Heat - stirring
constantly.Just before serving add sherry to taste.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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