Wild rice soup~

Yield: 6 servings

Measure Ingredient
3 cups Chicken broth
⅓ cup Wild rice -- uncooked
½ cup Green onion -- sliced
½ cup Carrot -- shredded
1 cup Light cream or milk
2 tablespoons Flour
⅛ teaspoon Pepper
1 tablespoon Dry sherry -- optional
Snipped parsley or chives

In a medium saucepan, combine broth and rice. Bring to boiling; reduce heat; cover and simmer for 45 - 50 minutes until tender. Stir in onions and carrot during last 5 minutes of cooking.

Combine cream, flour and pepper. Stir into rice mixture. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. If desired, stir in sherry. Garnish with parsley or chives. Serves 6-8.

Per serving using light cream: Calories 171.3; fat 9.2g; cholesterol 28mg; carbohydrates 13.5g; dietary fiber 1.3g; protein 8.5g; sodium 807mg. Good source vitamin A.

Per serving using milk: Calories 118⅒; fat 2.9g; cholesterol 7mg; carbohydrates 13.9g; dietary fiber 1.3g; protein 8.8g; sodium 811mg.

Good source of vitamin A.

Home Cooking Magazine, April 95 Typed for you by Marjorie Scofield 5/14/95

Recipe By : Virginia C. Spooner, Tallahassee, FL From: Marjorie Scofield Date: 05-18-95 (159) Fido: Cooking

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