Clam n' Wild Rice Soup Recipe
Clam n' Wild Rice Soup
Always a favorite~
- 1 cup fresh mushrooms, chopped
- 1 cup finely chopped celery
- 1 cup shredded carrots
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped green pepper
- 2 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup flour
- 2 quarts chicken broth
- 3 cups cooked wild rice
- 1 can (6.5 oz) chopped clams, drained. I used Cape May chopped clams
- 1 can (10-3/4 oz) condensed cream of mushrooms soup
- 1 t chicken bouillon granules
- 2 t dried parsley flakes
- 1/4 t garlic powder
- 1/4 t dried thyme
- 1 cup evaporated milk
additional chopped clams for garnish, if desired.
In a large dutch oven or soup pot, saute the mushrooms, celery, carrots, onion, green pepper, and garlic in butter until tender. Stir in flour until blended. Gradually whisk in the broth. Stir in the wild rice, clams, cream of mushroom soup, chicken bouillon granules, parsley flakes, garlic powder and thyme. Bring to a boil over medium heat; cook and stir for 5 minutes or until thickened. Stir in evaporated milk; cook 5-10 minutes longer. Garnish with additional chopped clams, if desired.
La Monica Fine Foods