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Wild and Brown Rice Soup

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 Wild and Brown Rice Soup
Recipe Courtesy of Gundersen Lutheran Chef Thomas Sacksteder.
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Rating: 0
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Course Main Dish, Soup
Servings
people
Ingredients
  • 2 tsp. canola oil
  • 1/3 cup diced onion
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • 1/2 cup diced rutabaga
  • 1/3 cup brown rice
  • 1/3 cup wild rice
  • 7 cups chicken broth
  • 1 cup diced cooked chicken
  • 1/2 cup diced butternut squash
  • 1 tsp. dried parsley
  • 1/2 tsp. dried basil
  • 1/4 tsp. salt
  • 1/4 tsp. Black Pepper
Course Main Dish, Soup
Servings
people
Ingredients
  • 2 tsp. canola oil
  • 1/3 cup diced onion
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • 1/2 cup diced rutabaga
  • 1/3 cup brown rice
  • 1/3 cup wild rice
  • 7 cups chicken broth
  • 1 cup diced cooked chicken
  • 1/2 cup diced butternut squash
  • 1 tsp. dried parsley
  • 1/2 tsp. dried basil
  • 1/4 tsp. salt
  • 1/4 tsp. Black Pepper
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat stock pot over medium heat; add the oil. Add the onion & cook for 2-3 minutes.
  2. Add the carrots, celery and rutabaga and cook 2-3 minutes more.
  3. Add both types of rice, the chicken broth, chicken, squash, parsley, basil, salt and pepper.
  4. Let the soup simmer for about 35 minutes or until the rice is tender.
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