GAELIC SOUP
INGREDIENTS
1 1/4 CUPS CHOPPED ONION
1 LB FRESH MUSHROOMS- SLICED
1 CUP SLICED CELERY
1 CUP SLICED CARROTS
4 CLOVES OF GARLIC- MINCED
1/4 CUP OF BUTTER
6 CUPS OF WATER
3 (10 3/4 OZ) CANS OF CONDENSED CHICKEN BROTH
10 3/4 OZ CONDENSED CREAM OF CHICKEN SOUP
1/2 CUP CHOPPED FRESH BASIL LEAVES
1 TEASPOON PEPPER
1 TEASPOON LEMON JUICE
1/2 CUPS UNCOOKED WILD RICE - RINSE
1/4 CUP REGULAR RICE
LEMON SLICES
GRATED PARMESAN CHEESE
DIRECTIONS
IN 5 QT DUTCH OVEN
SAUTE ONIONS, MUSHROOMS, CELERY, CARROTS
AND GARLIC IN BUTTER UNTIL TENDER
STIR IN WATER, CHICKEN BROTH, CREAM OF CHICKEN SOUP
ADD BASIL, PEPPER AND LEMON JUICE WILD AND REG RICE
BRING TO A BOIL
REDUCE HEAT AND SIMMER 35 TO 40 MINUTES OR UNTIL RICE TENDER
GARNISH EACH BOWL WIT LEMON SLICE AND PARMESAN CHEESE
MAKES 16 --1 CUP SERVINGS