Making Creamy chicken wild rice soup in honor of our Veterans on Pearl Harbor Day. Serving at noon at the Amvets Club in Fargo today. Recipe: start with a big ass kettle... 7 1/2 lbs. Chicken 6 liters chicken broth 3 lbs butter 3 lbs baby portabella mushrooms 4 lbs carrots 1 lbs. Premium chic soup base 3 lbs brown and wild rice blend 3 pts heavy whipping cream 2 lbs onions 3 lbs celery 2-3 qts water Salt, pepper, garlic, and a pinch of Imagination. Oh, and someone to run for supplies when you run out of the ingredients you need!! ( That would be Jeff 😍)
THANK YOU TO ALL OF OUR VETERANS AND SERVICE MEMBERS THAT HAVE PUT THEIR LIVES ON THE LINE TO PROTECT ALL OF US AND OUR COUNTRY SO THAT WE MAY CONTINUE TO ENJOY OUR PRECIOUS FREEDOM !!!