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Gaelic Soup

1 14 cups chopped onions
1 lb fresh mushrooms, sliced
1 cup sliced celery
1 cup sliced carrot
4 garlic cloves, minced
14 cup margarine or 14 cup butter
6 cups water
3 (10 3/4 ounce) cans condensed chicken broth
10 34 ounces condensed cream of chicken soup
12 cup chopped fresh basil leaf
1 teaspoon pepper
1 teaspoon lemon juice
12 cup uncooked wild rice, rinsed
14 cup uncooked rice
lemon slice
grated parmesan cheese


In 5 quart Dutch oven, saute onions, mushrooms, celery, carrots and garlic in margarine until tender. Stir in water, chicken broth, cream of chicken soup, basil, pepper, lemon juice, wild and regular rice. Bring to a boil. Reduce heat; cover and simmer 35 to 40 minutes or until wild rice is tender. Garnish each serving with lemon slice and Parmesan cheese.

Source: www.food.com