MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hearty Chicken, Vegetable & Wild Rice Soup
 Categories: Poultry, Vegetables, Rice, Herbs, Cheese
      Yield: 20 Servings
 
      2 lb Chicken; bone in
      4 qt Water or chicken broth
    1/2 md Onion; peeled
      1 lg Carrot; in 2-3 pieces
      1 lg Celery rib; halved
      2    Bay leaf
      4 tb Chicken base; omit if using
           - chicken broth

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      4 oz Wild rice
      3 lg Carrots; in 1/2" pieces
      3 lg Celery ribs; large dice
    1/2 md Onion; large dice
      2 md Zucchini; large dice
    1/2 lb Fresh mushrooms; sliced
     14 oz Can diced tomatoes; drained
           Parmesan cheese rind; cut in
           - in 3 square 1" pieces
           Black pepper
 
  Stock:

  In a large stock pot, bring the chicken, water, onion, carrot,
  celery, and bay leaves to a boil. Boil until the chicken is cooked
  through. Remove the chicken, shred and return to the pot. Discard
  the bones. Add the soup base and stir to dissolve. If starting with
  cooked turkey, mix with water, bay leaves, and soup base, and bring
  to boil.
  
  Soup:

  After returning the chicken to the pot, bring back to boil. Add the
  wild rice and cook for 15 minutes. Remove the stock vegetables
  (onion, carrot, celery, and bay leaves) and discard. Add the diced
  carrots, celery, and onion and cook for 15 minutes. Add zucchini,
  mushrooms, and tomatoes and cook for another 10 minutes. Add the
  Parmesean cheese rinds, if using, and the pepper and cook for
  another 5 to 10 minutes more until the cheese gets melty.
  
  Serve with biscuits or bread.
  
  Recipe by Penzy's Thanksgiving

  Posted by: Brother Aelred
  
  Recipe FROM: http://allrecipes.com
  
  Uncle Dirty Dave's Kitchen
 
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