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Cream Of Chicken And Wild Rice Soup 1/2 cup wild rice 1 tablespoon low-sodium soy sauce 1 1/2 cups water 3 large garlic cloves -- minced 1 medium onion -- chopped 1/4 cup low-sodium defatted chicken broth 2 carrots -- finely diced 6 stalks fresh asparagus -- finely chopped 1/2 cup all-purpose flour
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2 quarts chicken broth 1/2 pound fresh mushrooms, chopped 1 cup finely chopped celery 1 cup shredded carrots 1/2 cup finely chopped onion 1 teaspoon chicken bouillon granules 1 teaspoon dried parsley flakes 1/4 teaspoon garlic powder 1/4 teaspoon dried thyme 1/4 cup butter 1/4 cup all-purpose flour
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This is a very hearty soup. This is a very hearty soup. I really like this one! I love soup and good bread.
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This was a good start to what could be an AWSOME recipe!! The changes I made are as follows. 1.) Used 3 chicken breast, skin on, bone in. I roasted these in the oven at 375 for 45 minutes then separated meat. 2.) Doubled the veggie amount and added 4 chopped cloves of garlic and a package of fresh
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A slight variation on a recipe I received from a fellow Minnesota farm wife.
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Soups: Cream of Chicken Soup with Wild Rice - by Recipe Cottage ... The Recipe Link - Holiday Soup Recipes (23) ...
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Cream of Chicken Wild rice Soup