| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soups &, Stews | 1 | Servings | |
INGREDIENTS
| 2 | c | Wild rice; cooked |
| 2 | tb | Butter |
| 1 | tb | Chopped onion or leek |
| 1/4 | c | Flour |
| 4 | c | Chicken broth |
| 1/2 | ts | Salt |
| 1 | c | Cream |
| 2 | tb | White or red wine |
| Parsley; minced | ||
| 1 | cn | Mushsrooms; (4 oz) |
| 1/3 | c | Carrots; grated |
| 1/2 | c | Almonds; slivered |
INSTRUCTIONS
To cook rice and add 2/3 cup wild rice to 1 1/3 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@juno.com (Marilyn Garcia) on Aug 16, 1997
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