Employee Interests
Best Friends
Favorite Recipe
Cream of Chicken & Wild Rice Soup
Meet Storm Coleman, Donald Coleman's 8-year-old blue horse coat shar-pei. She loves car rides and chasing birds as well as other small creatures out of her yard. Storm has an empathy-driven personality which is unique. She is extremely attuned to her human sibling's moods, so whatever the family is feeling Storm acts accordingly! When Storm is home by herself, she is very chill and mostly hangs out on the couch waiting for her family to return. Donald Coleman is an Electrical Designer at the Eagle Rock location. Thank you, Donald, for sharing Storm with your Maag family! She is adorable!
Chris Kessler • 1 large onion, chopped • 1 large carrot, shredded • 1 celery stalk, chopped • ¼ cup of butter • ½ cup flour • 8 cups chicken broth • 3 cups seasoned wild rice cooked (use 1 box for ease of cooking) • 1 cup chicken, cooked and chopped/cubed
(use canned for ease of cooking) • 1 cup evaporated milk or cream • ¼ tsp. salt • ¼ tsp. pepper • ¼ cup of chopped chives (optional)
• In a large saucepan, sauté the onion, carrot and celery in butter until tender. • Stir in flour until blended. • Gradually add broth. • Stir in the rice, chicken, salt and pepper. • Bring to a boil over medium heat; cook and stir for two minutes or until thickened. • Stir in milk or cream and cook for 3-5 minutes longer. • Garnish with chives if desired. • Makes around 10 servings
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