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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: Rice: 1 pint uncooked whole grain Minnesota Wild Rice 3 pints water 8 ounces diced onion 8 ounces diced celery Soup: 12 ounces bacon 1 large onion, diced 2 large carrots, diced 6 stems celery, diced 1 tablespoon chicken base Salt & pepper to taste 3 cups all purpose flour 2 cups water 1 pound medium mushrooms, sliced 2 quart whole milk 2 quart heavy cream Instructions: Soup Preparation: Add 1 pint of uncooked whole grain Minnesota wild rice to 3 pints of boiling water. Boil for approximately 20-25 minutes or until rice kernels open. In a 2 gallon heavy saucepan, fry bacon to a crisp consistency. Add diced carrots and cook about 5 minutes. Add diced onion and diced celery; cook about 5 minutes more, or until the vegetables appear translucent. Season with chicken base and salt and pepper. Add 2 cups of water and bring to a boil. Reduce heat. Gradually add 3 cups of flour, whisking until roux forms, about 5 minutes. Gradually stir in 2 quarts of heavy cream. Add milk until desired consistency is reached. Bring to a simmer. Add sliced mushrooms and the cooked wild rice mixture. Simmer 5 to 10 minutes more. DO NOT BOIL! Serve hot. |
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