Department of Food and Nutrition Services,
University of Iowa Hospitals and Clinics
Peer Review Status: Internally Peer Reviewed
Creation Date: May 2004
Last Revision Date: May 2004
From the recipe collection of Lynn
Sauté lightly: 6 stalks celery, diced, in 3/4 cup olive oil
5 Tbsp. flour
6 tsp. Asian curry powder
Stir and cook together about 3 minutes.
Pour into pot with: 2 – 49 oz. cans chicken broth
Add: 1/2 cup finely chopped leeks (raw)
1 whole cooked chicken (boned, shredded)
3 tsp. salt
1 tsp. pepper, freshly ground
1/2 tsp. dried thyme
Cook: 8 oz. wild rice as per instructions. Add to broth.
Add: 1 cup diced rhubarb.
Simmer several hours, adding more salt and pepper to taste. Just before serving add three cups half-and-half.
This freezes well in serving sized containers and is very good when reheated.