Mad alice's wild rice soup
1 Servings
Ingredients
| Quantity | 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 |
| Parsley; minced | ||
| 1 | can | Mushsrooms; (4 oz) |
| ⅓ | cup | Carrots; grated |
| ½ | cup | Almonds; slivered |
Directions
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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