• 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 


Potato Soup

Heat sauce pot and add butter.

Sauté 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 parsley. 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.