Brown and wild rice soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Butter or margarine |
| ½ | cup | Shredded carrots |
| ½ | cup | Sliced green onions; tops and all |
| ½ | cup | All-purpose flour |
| 4 | cups | Chicken stock |
| 2 | cups | Brown rice; cooked |
| ½ | cup | Wild rice; cooked |
| ½ | cup | Minced ham |
| ¼ | teaspoon | White pepper |
| ¼ | teaspoon | Thyme |
| 1 | cup | Half and half |
| ¼ | cup | Toasted slivered almonds |
| 1 | tablespoon | Dry sherry; optional |
Directions
Melt butter in a large saucepan or Dutch oven. Cook onions and carrots until crisp-tender. Blend in flour, the gradually add stock. Cook, stirring constantly, until mixture comes to a boil. Boil, stirring, one minute. Stir in cooked rices, ham, pepper and thyme. Reduce heat and simmer, uncovered, about 5 minutes. Remove from heat. Stir in half and half and sherry. Return to heat and simmer another minute. Ladle into soup bowls and garnish with almonds.
Recipe by: Prodigy Food & Wine Board Posted to recipelu-digest by "Crane C. Walden" <cranew@...> on Feb 5, 1998