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| Mad Alice's Wild Rice Soup Recipe |
Category: Stews
Rating:
N/A
Servings: 1
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Ingredients
2 cup wild rice; cooked
2 tablespoon butter
1 tablespoon chopped onion or leek
1/4 cup flour
4 cup chicken broth
1/2 teaspoon salt
1 cup cream
2 tablespoon white or red wine
1 parsley; minced
1 can mushsrooms; (4 oz)
1/3 cup carrots; grated
1/2 cup almonds; slivered
Cooking Directions:
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
soups&,stews
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