---------- Recipe via Meal-Master (tm) v8.02
  Categories: Soups
       Yield: 12 servings
     1/4 c  Butter
       4    Celery stalks, chopped
       2    Carrots peeled and diced
       1 sm Onion, diced
       1 sm Red onion, diced
     1/2 c  Green onions, sliced
     1/3 c  Slivered almonds
       1 tb Dill weed
       2 ts Black pepper
       2 ts Garlic salt
       2    Bay leaves
     1/2 ts Turmeric
       4 qt Chicken stock
   1 1/2 c  Wild rice, well washed
     1/2 c  White rice, well washed
     1/2 ts Salt
       4    Egg yolks
       4 c  Cooked chicken diced
       3 c  Mushrooms, sliced
        Melt butter in skillet over medium heat, add celery, carrots, all
   onions and almonds and saute until slightly tender, stirring
   occasionally, about 5 minutes.  Add dill weed, pepper, garlic salt,
   bay leaves and turmeric.
        In separate large pot, bring chicken stock, wild rice, white
   rice and salt to boil. Reduce heat, add celery mixture, cover and
   simmer 30 minutes, Add more stock if too thick.  Whisk 1 C hot soup
   into yolks, then whisk back into soup.  Add chicken and mushrooms,
   discard bay leaves, Heat gently,  Do not boil.  Serve immediately.
        Each serving contains about 282 calories; 1,444 mg sodium; 111 mg
   cholesterol; 12 grams fat; 28 grams carbohydrates; 16 grams protein;
   .84 grams fiber.
   (To order Wild Rice write: Ray Leinbach, Box 202, Blackduck, MN,