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| FIRST PLACE, WHITE CHICKEN CHILI, Edwina Dykes, Barbour County |
| SECOND PLACE, SOUTHWESTERN SOUP, Carol Goodson, Houston County |
| THIRD PLACE, FRUIT SOUP, Karan Tucker, Fayette County |
| COLD PEACH SOUP, Nancy Farrow, Tallapoosa County |
| BAKED POTATO SOUP, Susan Sarro, Talladega County |
| GREEN CHILI SOUP, Margaret Jones, St. Clair County |
| SANTA FE SOUP, Nancy Davis, Shelby County |
| CHILLED BLUEBERRY SOUP, Ashley Smith, Russell County |
| CHICKEN AND WILD RICE SOUP, Carol Knight, Randolph County |
| POTATO SOUP, Virginia Abercrombie, Morgan County |
| TURNIP GREEN SOUP, Dianne Nall, Monroe County |
| EIGHT CAN SOUP, Patsy Fincher, Mobile County |
| BLACK BEAN SOUP, Doris McGuire, Limestone County |
| BLACK BEAN SOUP, Carole Clements, Lee County |
| TACO SOUP, Brad Brooks, Lauderdale County |
| TURNIP GREEN SOUP, Shirley Weeks, Lamar County |
| FRESH STRAWBERRY SOUP, Eloise Rosser, Jefferson County |
| REDUCED-FAT TACO SOUP, Frances Loyd, Jackson County |
| HAM AND BEAN SOUP, Shirley Ezzell, Franklin County |
| STRAWBERRY SOUP, Virginia Saxon, Etowah County |
| CHICKEN TORTILLA SOUP, Loretta Culpepper, Dale County |
| HAMBURGER SOUP, Nancy Garrison, Cullman County |
| PASTA E FAGIOLI, Janice Hollis, Crenshaw County |
| TACO SOUP, Nora Kelley, Coosa County |
| JIMMY’S TACO SOUP, Jimmy Jimmerson, Cleburne County |
| CREAMY CHICKEN VEGETABLE SOUP, Dawn East, Cherokee County |
| CHEESEBURGER SUPREME SOUP, Lillian Slay, Chambers County |
| CREAMY SWEET POTATO SOUP, Linda Findley, Calhoun County |
| CHEESEBURGER SOUP, Dixie Black, Butler County |
| SANTA FE SOUP, Melita Cantey, Bullock County |
| CHICKEN ENCHILADA SOUP, Barbara Pool, Blount County |
| NEW YEAR’S DAY BLACK-EYED PEA SOUP, Jean Fontaine, Baldwin County |
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CHICKEN AND WILD RICE SOUP, Carol Knight, Randolph County 4 large boneless chicken breasts
Broth from boiling the chicken
1 1/2 cups of chopped carrots
1 1/2 cups of fresh sliced mushrooms
1 stick butter
2 boxes of wild rice mix
WHITE SAUCE:
1 stick butter
1/2 cup of flour
1 quart of half and half or heavy whipping cream Boil the chicken; cool and chop into bite-sized pieces. Sauté carrots and mushrooms in butter. Add chopped chicken, rice mixes and vegetables to the water and cook until rice is done. While this is cooking, prepare the white sauce in a heavy saucepan. Pour into the rice and chicken mixture right before serving. Serve hot. |
