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Wild Rice Soup

1/4 c. wild rice
4 c. water
3 tbsp. Watkins chicken soup mix
1/2 tsp. basil
1/4 tsp. garlic flakes
1/4 tsp. pepper
1/2 c. chopped green pepper
1/2 c. chopped celery
1/4 c. onion, chopped
2 tbsp. mushrooms, chopped
1/4 c. butter
1 tbsp. diced pimiento
1/2 c. flour
1 c. cream


Wash rice, cook in water with chicken soup mix, basil, garlic flakes and pepper for about 1 hour. Saute green pepper, celery, onion and mushroom in butter. Stir in pimiento and flour. Blend into cooked rice. Simmer 1/2 hour. Add cream; heat but do not boil. Serve with slivered almonds as garnish, if desired. Add more water if a thinner soup is desired. Serves 6.


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