|by Fernand Point|
Since its first publication in France in 1969, Ma Gastronomie has taken its place among the classics of French gastronomy.
Results 1 - 10 of 121 for cream soup rice
Cook rice according to package ... large pan, combine soup and 2 soup cans milk. Add rice and chicken, stirring well. Add additional milk to thin as desired.
Saute small pieces of bacon and onion; drain. Warm together all other ingredients. Do not boil.
You may substitute 2 cans of Cheddar cheese soup for both cheeses, ... bacon and onion mixture. Warm thoroughly, until cheese melts. Yields four quarts.
Brown bacon and ... a large pot with rice, water and everything. Cook on low, covered for 2 hours. Stir frequently. Add milk if it is getting too thick.
Prepare wild rice. In 4-5 quart soup kettle, saute onion, ... seasonings as desired. Heat thoroughly. Add cream and reheat gently; do not boil. Serves 12.
Cook wild rice in 1 1/2 ... Salt and pepper to taste. Simmer about 20 minutes, remove bay leaf. Add half and half milk, heat. Add the wild rice. Serve hot.
Saute onion, green ... brown. In a soup kettle, heat chicken ... Add cooked wild rice and season to ... thoroughly. Stir in cream. Heat gently, ... Makes about 12 servings.
Add flour to ... Add chicken, wild rice, and mushrooms. ... until thick, add to soup mixture very slowly to thicken soup. Very good. Serves 10-12 people.
Wash wild rice and drain. Boil ... until flour is blended in well but do not brown. Slowly add chicken broth, stirring until all the mixture is blended.
Prepare wild rice according to package ... and pepper. Heat thoroughly, stir in the cream. Add the dry white wine. Heat gently, but do not boil. Serves 8.
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