| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Poultry, Soups, Taste of ho |
10 |
Servings |
INGREDIENTS
| 1 |
md |
Onion, chopped |
| 2 |
|
Ribs celery, diced |
| 2 |
|
Carrots, diced |
| 1/2 |
c |
Butter or margarine |
| 1/2 |
c |
Flour |
| 4 |
c |
Chicken broth –OR– turkey broth |
| 2 |
c |
Wild rice, cooked |
| 2 |
c |
Light cream |
| 2 |
c |
Diced turkey, cooked |
| 1 |
ts |
Dried parsley |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
In a large kettle or Dutch oven, saute onion, celery, and carrots in butter
until onion is transparent. Reduce heat. Blend in flour and cook until
bubbly. Gradually add chicken broth, stirring constantly. Bring to a boil;
boil for 1 minute. Reduce heat; add wild rice, cream, turkey, parsley, salt
and pepper. Simmer for 20 minutes.
Posted to EAT-L Digest 27 Dec 96
Recipe by: Taste of Home Dec/Jan '94
From: Rheba <Rheba@SWBELL.NET>
Date: Sat, 28 Dec 1996 13:51:50 +0000
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