1/4 cup butter
4 celery stalks, chopped
2 carrots peeled and diced
1 small onion, diced
1 small red onion, diced
1/2 cup green onions, sliced
1/3 cup slivered almonds
1 tbsp dill weed
2 tsp black pepper
2 tsp garlic salt
2 bay leaves
1/2 tsp turmeric
4 qt chicken stock
1 1/2 cup wild rice, well washed
1/2 cup white rice, well washed
1/2 tsp salt
4 egg yolks
4 cup cooked chicken diced
3 cup mushrooms, sliced
Directions
Melt butter in skillet over medium heat, add
celery, carrots, all onions and almonds and saute
until slightly tender, stirring occasionally, about 5
minutes. Add dill weed, pepper, garlic salt, bay
leaves and turmeric.
In separate large pot, bring chicken stock, wild
rice, white rice and salt to boil. Reduce heat, add
celery mixture, cover and simmer 30 minutes, Add more
stock if too thick. Whisk 1 C hot soup into yolks,
then whisk back into soup. Add chicken and mushrooms,
discard bay leaves, Heat gently, Do not boil. Serve
immediately.
Each serving contains about 282 calories; 1,444
mg sodium; 111 mg cholesterol; 12 grams fat; 28 grams
carbohydrates; 16 grams protein; .84 grams fiber.
(To order Wild Rice write: Ray Leinbach, Box 202,
Blackduck, MN, 56630)
Servings: 12 servings
Kathie Jenkins Wild Rice Soup Recipe brought to you by Recipe Ideas
Categories: Rice; Soup; Vegetable
The History of Recipes
Written cooking instructions as an idea can be tracked way back into distant history, in truth as far back into recorded history as the ancient Egyptians, and quite possibly further than that. In practice though, these, old cookbooks were just simple hieroglyphic recipes for preparing meals.
Later on, in The time of the romans 25BC a roman called Apicius assembled a number of documents which described recipes enjoyed by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were separated into starters, entrees and afters, something we still use today. Aspicius describes how the early Romans were skilled in the use of a wide range of spices and herbs, including many that are still in use today for example basil, fennel and parsley. Later on, in the 15th century, knights returning from the crusades brought back many new spices and herbs from Arab cuisine, including coriander, parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for a surge in manuscripts on cookery, many of which are now in academic collections. The TV revolution brings us celebrity chefs and the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Kathie Jenkins Wild Rice Soup recipe.
