Recipe - Kathie Jenkins Wild Rice Soup

One fourth cup Butter
4 Celery stalks, chopped
2 Carrots peeled and minced
1 small Onion, minced
1 small Red onion, minced
One half cup Green onions, cut or sliced up
1/3 cup Slivered almonds
1 tablespoon Dill weed
2 teaspoon Black pepper
2 teaspoon Garlic salt
2 Bay leaves
One half teaspoon Turmeric
4 qt Chicken stock
1 One half cup Wild rice, well washed
One half cup White rice, well washed
One half teaspoon Salt
4 Egg yolks
4 cup Cooked chicken minced
3 cup Mushrooms, cut or sliced up

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)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini