Pumpkin Wild Rice Soup

2 Tablespoon butter or margarine

1 cup chopped onion

4 cups chicken broth

1 (16 oz.) can pumpkin (2 cups)

1 1/3 cups cooked wild rice

2 cups cooked, diced chicken

1/8 teaspoon white pepper

1 cup heavy cream

1 Tablespoon basil

Snipped fresh chives or parsley (optional)

Melt butter in large saucepan. Add onion and cook until light brown. Stir in broth and pumpkin. Cook 10 to 15 minutes, stirring occasionally. Add wild rice, chicken and pepper. Cook 10 minutes longer. Stir in cream, heat to boiling. Serve garnished with chives or parsley if desired.

Lori Rosemark
Oakdale

 

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