Beazell's Cook Book

Governor's Wild Rice Soup by Beth Gilbert

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1/2 cup wild rice
1 1/2 cup water
1 large onion, chopped
4 oz. mushrooms
3 Tbsp. butter
1/4 cup flour
4 cups chicken or vegetable broth
Turkey, chopped
1 cup cream
1 Tbsp. Beazell's Cajun Seasoning

Combine the wild rice and water and cook according to package directions.

In a skillet, sauté the onion and mushrooms in butter for 5 min.  To the vegetable mixture, add the flour and broth.  Finally add in the rice, turkey, cream and Beazell's.  Heat mixture thoroughly and serve.

This is the best!! I use the dump and pour method.  Measurements are approximate and can be adjusted to individual preference.


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