Mad alice's wild rice soup

Yield: 1 Servings

Measure Ingredient
2 cups Wild rice; cooked
2 tablespoons Butter
1 tablespoon Chopped onion or leek
¼ cup Flour
4 cups Chicken broth
½ teaspoon Salt
1 cup Cream
2 tablespoons White or red wine
\N \N Parsley; minced
1 can Mushsrooms; (4 oz)
⅓ cup Carrots; grated
½ cup Almonds; slivered

To cook rice and add ⅔ cup wild rice to 1⅓ cup water in sauce pan, bring to boil, turn to simmer. Cover and cook 45 to 55 minutes or until most of kernels have popped. Pre-heat over to 350 degrees, melt butter in sauce pan and saute onions until transparent, blend in flour and gradually add broth. Cook-stir until mix thickens slightly. Stir in rice and salt and simmer about 5 minutes. Transfer to soup tureen and blend in cream. Place in oven (20 to 30 min) Remove to base and garnish with slivered almonds and grated carrots. (Makes 6 to 7 cups. You will wish you had made a double batch.)

NOTE: I always use fresh mushrooms when I make this soup. Usually using about 1 pound (sliced). I have also substitued canned condensed milk for the cream or used half and half.

Recipe by: Dunghanrach Stoneware Pottery Posted to Bakery-Shoppe Digest V1 #191 by mreingarcia@... (Marilyn Garcia) on Aug 16, 1997

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