Sunday, May 3, 2009

Wild rice soup

Wild Rice Soup (I usually double this)

2 Tbs. butter 2 cups cooked wild rice
1 Tbs. minced onion 1 cup half & half
¼ cup flour 1/3 cup grated carrots
4 cups chicken broth 3 Tbs. blanced, slivered almonds

Melt butter in large pan (dutch oven-size) and sauté onions until tender. Blend in flour and cook for 2 minutes. Gradually add the chicken broth, stirring constantly until mixture thickens. Add grated carrots and cook for 5 minutes. Stir in rice and almonds and simmer about 5 minutes. Blend in the half & half and heat to serving temperature
Do not boil.

Variations: Add 1/3 cup minced ham, 1 cup cooked chicken, and/or ½ cup frozen or canned corn with the rice and almonds.

NOTE: I cook the wild rice the day before. Cook 1 cup wild rice in 3 ½ cups water
After it starts to boil, cover and reduce heat and let simmer until water is absorbed—it takes about an hour.

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