Amount
Ingredient
Preparation



1/4
cup
butter





4
each
celery stalks

chopped



2
each
carrots

peeled and diced



1
small
onion

diced



1
small
red onion

diced



1/2
cup
green onions

sliced



1/3
cup
almonds

slivered



1
tablespoon
dill weed





2
teaspoons
black pepper





2
teaspoons
garlic salt





2
each
bay leaves





1/2
teaspoon
turmeric





4
quarts
chicken stock





1 1/2
cups
wild rice

well washed



1/2
cup
rice

white, well washed



1/2
teaspoon
salt





4
each
egg yolks





4
cups
chicken

cooked, diced



3
cups
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 3 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.