Wild Rice Soup for "Jazzed Up"

⁷ Ascribe to the LORD, O families of nations,
   ascribe to the LORD glory and strength.
⁸ Ascribe to the LORD the glory due his name;
   bring an offering and come into his courts.
⁹ Worship the LORD in the splendor of his holiness;
   tremble before him, all the earth.

 ¹⁰ Say among the nations, “The LORD reigns.”
   The world is firmly established, it cannot be moved;
   he will judge the peoples with equity.
¹¹ Let the heavens rejoice, let the earth be glad;
   let the sea resound, and all that is in it;
 ¹² let the fields be jubilant, and everything in them.
Then all the trees of the forest will sing for joy;
 ¹³ they will sing before the LORD, for he comes,
   he comes to judge the earth.
He will judge the world in righteousness
   and the peoples in his truth.Ps 96

Ingredients:


16 cups salted homemade chicken stock 
1.5 cup wild raw uncooked


2/3 cup butter
Vegetables
1 large green pepper diced
1 large red pepper diced
6 stalks celery diced
4 carrots peeled and diced
5 cloves garlic minced
2 medium onions diced

1 apple (I used "Harrold Red" a gift from dad's work friend)

2 tsp curry powder
2 tsp white pepper


1 cup white whole wheat flour


4 cups half and half
4 cups cooked chicken cut into pieces (I used drumstick meat after boiling the drumsticks for the stock)

1 cup slivered almonds




Directions: (directions are for half the recipe because the soup was made in two batches)


1. boil the rice in the stock until the rice is cooked (bring to a boil and let simmer for ~ 1 hr)
2. cook 1/2 the vegetables in 1/3 cup butter until the vegetables are cooked (~ 5 minutes under medium heat)

3. add 1/2 cup flour to the vegetables and continue cooking for ~ 2 minutes under medium heat

4. add 1/2 of the rice/stock, 2 cups of half and half, 1/2 cup almonds, and 2 cups chicken
5. bring to a boil 

6. repeat with other half of ingredients