MINNESOTA WILD RICE SOUP

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• 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

• 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​ 

Heat sauce pot and add butter.

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Sauté carrots, celery and onions.

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Whisk in flour and cook for approximately 2 minutes.

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Add cream.

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Add Sherry and cook for approximately 2 minutes.

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Add Thyme, Tabasco sauce and parsley. Stir well.

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Add chicken breast and stir well.

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Add rice and gently simmer for approximately 30-40 minutes.

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Season with salt and pepper to taste.