Clam and Wild Rice Soup
A delicious soup that can be made with leftover wild rice.
Servings 6 servings
Calories 244kcal
Ingredients
- 1 cup fresh mushrooms, chopped
- 1/2 cup finely diced celery
- 1 cup shredded carrots
- 1/2 cup finely chopped onions
- 1/2 cup finely chopped green pepper
- 2 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup flour
- 2 quarts chicken broth
- 3 cups cooked wild rice
- 1 6.5 oz can chopped clams
- 1 10 3/4 oz can condensed cream of mushroom soup
- 1 teaspoon chicken bouillon granules
- 2 teaspoons dried parsley flakes
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme leaves
- 1 cup evaporated milk
- additional clams for garnish, optional
Instructions
- In a large dutch oven or soup pot, saute the mushrooms, celery, carrots, onion, green pepper, and garlic in butter until tender. Stir in flour until blended. Gradually whisk in the broth.
- Stir in the wild rice, clams, cream of mushroom soup, chicken bouillon granules, parsley flakes, garlic powder and thyme.
- Bring to a boil over medium heat; cook for 5-10 minutes or until thickened.
- Stir in evaporated milk; cook 5 to 10 minutes longer. Garnish with additional chopped clams, if desired.