I made this great recipe recently. It was creamy, delicious, and filling. I changed only a couple things because of what I had in my pantry -- where it calls for "onion", I used a sweet onion. Where it calls for "wild rice", I used white rice. Where it calls for "cream", I used 2 1/2 cups milk and 1/2 cup cream. It would be tastier with wild rice, for sure. It also made plenty, so I ate it for lunch every day for a week. With fresh cracked pepper on top -- perfecto!
Creamy Chicken and Wild Rice Soup via The Pioneer Woman
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