Kathie Jenkins Wild Rice Soup

Ingredients:

• 1/4 cup Butter
• 4 Celery stalks -- chopped
• 2 Carrots peeled and diced
• 1 small Onion -- diced
• 1 small Red onion -- diced
• 1/2 cup Green onions -- sliced
• 1/3 cup Slivered almonds
• 1 tablespoon Dill weed
• 2 teaspoons Black pepper
• 2 teaspoons Garlic salt
• 2 Bay leaves
• 1/2 teaspoon Turmeric
• 4 quarts Chicken stock
• 1 1/2 cups Wild rice -- well washed
• 1/2 cup White rice -- well washed
• 1/2 teaspoon Salt
• 4 Egg yolks
• 4 cups Cooked chicken diced
• 3 cups Mushrooms -- sliced

Preparation:

• Melt butter in skillet over medium heat, add celery, carrots, all onions and almonds and saute until slightly tender, stirring occasionally, about 5 minutes.
• Add dill weed, pepper, garlic salt, bay leaves and turmeric.
• In separate large pot, bring chicken stock, wild rice, white rice and salt to boil.
• Reduce heat, add celery mixture, cover and simmer 30 minutes, Add more stock if too thick.
• Whisk 1 C hot soup into yolks, then whisk back into soup.
• Add chicken and mushrooms, discard bay leaves, Heat gently, Do not boil.
• Serve immediately.