Homemade wild rice soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Corn-oil margarine |
Directions
¬ lb. Canadian bacon cut into «" thick pieces (I would use tofu) ¬ lb.
fresh mushrooms, sliced 1 large onion, chopped 1 clove garlic, minced 2 tbls. unbleached flour 2 cups low fat milk 1« lbs. potatoes, peeled, boil and diced 4 cups cooked wild rice (1 cup uncooked) « tsp. salt ¬ tsp. ground white pepper 4 oz. fat-reduced sharp Cheddar cheese, grated 1. Melt the margarine over medium heat in a large kettle. Add the bacon (tofu) mushrooms, onion, and garlic and cook until the onion is soft about 10 minutes. Add the flour and cook, stirring for 1 minute. Slowly pour in the milk and stock. Cook, stirring occasionally, until the soup is slightly thickened, about 15 minutes. 2. Combine 1 cup of the diced potatoes with several tbls. of the soup liquid in a blender and blend until smooth. Pour back into the soup and stir in the remaining potatoes, the rice, salt, and white pepper. Add the grated cheese a little at a time until all the cheese is melted and the soup is warmed through. Makes about 10 cups.
From the book: "Cook It Light" by Jeanne Jones AR/95 Submitted By APRIL ROCHE On 01-03-95
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