Ingredients
- 6 1/2 cans (minced)
- 6 potatoes
- 3 bay leaves
- 1 1/2 onion
- 1,400 ml chicken stock
- 350 ml whipping cream
- 300 gr wild rice (cooked)
- 65 gr butter
- 40 gr flour
- 16 ml lemon juice
- 1 gr pepper
Salt to taste Golden sherry Saute onions and mushrooms in butter until onions are clear. Put potatoes,broth,clam liquid and lemon juice in a 6 litre soup pot.Boil 20 minutes.Add flour to onions and mushrooms,stir until smooth. Add onion mixture to soup pot.Toss in bay leaves and pepper, add salt to taste,cook for 10 minutes.Stir often.Add clams,cream and wild rice.Heat stirring constantly.Just before serving add sherry to taste.
