Wild Rice Soup


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


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!