Recipe: Rainy Lake Wild Rice Soup

RAINY LAKE WILD RICE SOUP

1 (14 oz) can chicken broth
2 cans (10 3/4 oz each) condensed cream of mushroom soup
1 cup cooked wild rice (1/3 cup before cooking)
1 cup diced cooked chicken
1/2 cup sliced carrots
1/4 cup chopped green onions
2 Tbsp dry sherry
salt and pepper to taste

Mix chicken broth, mushroom soup, and 3/4 cup water. Simmer, briefly. A

dd cooked rice, cooked chicken, carrots, onion, and sherry. Simmer for 30 minutes. Add salt and pepper to taste.

Serve with homemade biscuits or rolls and white wine.

For even better results, prepare a day before needed and let sit in refrigerator overnight.

Servings: 4 or 5
Adapted from source: killmersdotcom