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Ingredientes
- 1/4 c. butter
- 4 celery stalks, diced
- 2 lg. carrots, diced
- 1 sm. onion, diced
- 1 sm. red onion, diced
- 1/2 c. sliced green onion
- 1/2 c. slivered almonds
- 1 tbsp. liquid removed and minced pimiento
- 1 tbsp. dry dillweed
- 1 teaspoon freshly grnd pepper
- 2 teaspoon garlic salt
- 2 bay leaves
- 1/2 teaspoon turmeric
- 3 quarts. (or possibly more) chicken stock (preferably homemade)
- 1 1/2 c. white rice
- 1/2 c. wild rice
- 1/2 teaspoon salt
- 4 c. diced cooked chicken
- 3 c. sliced mushrooms
Direcciones
- Heat butter in large skillet over medium-low heat. Add in celery, carrots, onions, almonds, and pimento and cook till slightly softened, stirring occasionally about 5 min. Fold in dillweed, pepper, garlic, salt, bay leaves and turmeric.
- Bring 3 qts stock, white and wild rice and salt to boil in large pot. Reduce heat, add in celery mix and simmer 30 min, adding more stock if soup is too thick.
- Add in chicken and mushrooms. Throw away bay leaves. Heat soup gently, don't boil. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 12 servings | |
| Calories 292 | |
| Calories from Fat 121 | 41% |
| Total Fat 13.58g | 17% |
| Saturated Fat 5.14g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 202mg | 8% |
| Potassium 341mg | 10% |
| Total Carbs 28.05g | 7% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.23g | 1% |
| Protein 14.38g | 23% |
