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Name: North Woods Wild Rice Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1/2 lb Bacon; 1/2 whole Onion diced; 1/2 cup Celery chopped; 1/4 cup butter; 3 tablespoon Flour; 1/2 teaspoons Salt; 1/2 teaspoons Thyme; 1/2 teaspoons paprika; 1 1/2 cups boneless chicken breasts shredded or cubed; 10 ounces Chicken broth; 1 tablespoon Worcestershire sauce; 2 tablespoon cooking sherry; 1 cup Milk; 1 1/2 cups Half-and-half cream; 1 1/2 cups wild rice cooked

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INGREDIENTS

1/2 lb Bacon
1/2 whole Onion ; diced
1/2 cup Celery ; chopped
1/4 cup butter
3 tablespoon Flour
1/2 teaspoons Salt
1/2 teaspoons Thyme
1/2 teaspoons paprika
1 1/2 cups boneless chicken breasts ; shredded or cubed
10 ounces Chicken broth
1 tablespoon Worcestershire sauce
2 tablespoon cooking sherry
1 cup Milk
1 1/2 cups Half-and-half cream
1 1/2 cups wild rice ; cooked

Servings

INSTRUCTIONS

Cooking day instructions:

Fry, drain, and crumble bacon; set aside. Saute onion and celery in butter until tender. Stir in flour, salt, thyme, and paprika. Heat until bubbly. Add cooked chicken, chicken broth, Worcestershire sauce, sherry, milk, and half-and-half, warming until thickened. Cool. Fold in rice and bacon. Freeze using freezer bag. Recipe x4 for 3 1-gallon bag freezer meals.

Serving day instructions:

Heat soup in saucepan until bubbly. Serve with your favorite bread.

Hint:

If using prepackaged wild rice, do not add any seasoning pouches that may be included in the package to this soup.

NOTES

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North Woods Wild Rice Soup

1/2 lb Bacon
1/2 whole Onion diced
1/2 cup Celery chopped
1/4 cup butter
3 tablespoon Flour
1/2 teaspoons Salt
1/2 teaspoons Thyme
1/2 teaspoons paprika
1 1/2 cups boneless chicken breasts shredded or cubed
10 ounces Chicken broth
1 tablespoon Worcestershire sauce
2 tablespoon cooking sherry
1 cup Milk
1 1/2 cups Half-and-half cream
1 1/2 cups wild rice cooked

Cooking day instructions:
Fry, drain, and crumble bacon; set aside.  Saute onion and celery in butter until tender.  Stir in flour, salt, thyme, and paprika.  Heat until bubbly.  Add cooked chicken, chicken broth, Worcestershire sauce, sherry, milk, and half-and-half, warming until thickened.  Cool.  Fold in rice and bacon.  Freeze using freezer bag.  Recipe x4 for 3 1-gallon bag freezer meals.

Serving day instructions:
Heat soup in saucepan until bubbly.  Serve with your favorite bread.

Hint:
If using prepackaged wild rice, do not add any seasoning pouches that may be included in the package to this soup.

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Nutrition

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Serving Size: 1 Serving (300g)
Recipe Makes: 6 Servings

Calories: 701
Calories from Fat: 366 (52%)

Amt Per Serving		% DV

	Total Fat 40.6g	54 %
	Saturated Fat 17.6g	88 %
	Monounsaturated Fat 14.9g
	Polyunsanturated Fat 4.5g
Cholesterol 127.2mg		39 %
Sodium 499.9mg		17 %
Potassium 680.7mg		18 %
Total Carbohydrate 51.4g		15 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 47.6g
Protein 33.3g		48 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 701

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