MINNESOTA WILD RICE SOUP
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5 pint Light Cream
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1 Tbsp Sherry
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Dash of Tabasco Sauce
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Pinch of Salt
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Pinch of Pepper
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1 Tbsp Parsley, chopped
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1 tsp Thyme, dried
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1/4lb Minnesota Wild Rice, cooked
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1/2lb Chicken Breast, cooked & diced
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1/2lb Carrots, diced small
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1/4lb Celery, diced small
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1/4lb Onions, diced small
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1 tsp Flour
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1 Tbsp Butter
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.