Minnesota Wild Rice Soup


  • 1/4lb Minnesota Wild Rice, cooked
  • 1/2lb Chicken Breast, cooked & Diced
  • 1/2lb Carrots, diced small
  • 1/4lb Celery, diced small
  • 1/4lb Onions, diced small
  • 1 tsp Flour
  • 1 Tbsp Butter
  • 5 pint Light Cream
  • 1 Tbsp Sherry
  • dash of Tabasco Sauce
  • pinch of Salt
  • pinch of Pepper
  • 1 Tbsp Parsley, chopped
  • 1 tsp Thyme, dried


Heat sauce pot and add butter. Saute carrots, celery and onions. Whisk in flour and cook for approximately 2 minutes. Add cream. Add sherry and cook for approximately 2 minutes. Add thyme, Tabasco sauce and parsely. Stir well. Add chicken breast and stir well. Add rice and gently simmer for approximately 30-40 minutes. Season with salt and pepper to taste.