Wild Rice Soup
Ingredients
Tina Vinkemeier
3 (10 ¾ - oz.) cans condensed chicken broth
2 c. water
1/2 c. uncooked wild rice, rinsed
1/2 c. finely chopped green onions
3/4 c. chopped carrots
3/4 c. chopped celery
1/2 c. butter
3/4 c. flour
1/8 tsp. poultry seasoning
1/4 tsp. pepper
2 c. half-and-half
8 slices bacon, crisply cooked and crumbled
1 T chopped pimiento
Instructions
In soup pot, combine chicken broth, water, wild rice and onions, Bring to a boil. Reduce heat and add carrots and celery. Cover and simmer 60 minutes, or until rice is tender. In medium saucepan, melt butter. Stir in flour, poultry seasoning and pepper. Cook 1 minute, stirring constantly until smooth and bubbly. Gradually stir in half-and-half; cook until slightly thickened, stirring constantly. Slowly add half-and-half mixture into rice mixture, stirring constantly. Add bacon and pimiento. Heat gently, stirring frequently. Do not boil!! Enjoy!