- 1 c. wild rice
- 3 c. water
- 1/4 c. onion, chopped
- 3/4 c. celery, chopped
- 2 carrots, chopped
- 4 oz. can mushrooms and liquid
- 2 cans cream of mushroom soup
- 2 soup cans milk
- 141/2 oz. can chicken broth
- 1 tsp. salt
- 1/8 tsp. pepper
- cubed chicken (optional)
Directions
- Add rice to boiling water and simmer for 45-50 minutes.
- When rice is done, add onion, celery, carrots, mushroom soup, milk, broth, salt, pepper and chicken, if desired.
- Simmer for 1 hour.
We featured this recipe in the October/November 2019 issue of Wisconsin Farm Bureau Federation’s Rural Route. Recipe submitted by WFBF President Jim Holte’s wife, Gayle.
Leave a Reply