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Mad Alice’s Wild Rice Soup

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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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