Creamy Wild Rice Soup
3/4 c. wild rice, rinsed
1 Tbl. oil
4 c. water
1/2 tsp salt
1 medium onion, diced
1 carrot, chopped or shredded
1/2 c. butter
1/2 c. flour
3 c. chicken broth, undiluted, hot
2 c. half and half
3/4 c. ham, diced and sautéed
salt and pepper
1/2 tsp. ground rosemary
parsley, chopped
Sauté rice in oil. Add water and salt. Cook until rice is 3/4 done. Drain, reserving 1-1/2 cups rice stock. Sauté onions, celery, and carrots in butter in soup kettle until onion is transparent. Turn heat down. Mix flour in thoroughly and cook 5 minutes, stirring frequently. Do not brown. Using a wire whisk, blend in hot chicken stock and rice stock. Cook, allowing to thicken slightly. Add half and half, blending in thoroughly. Add rice, ham, salt, pepper, and rosemary. Simmer 20 minutes. Garnish with parsley. Enjoy!
(May use chicken or turkey instead of ham or eliminate the meat all together.)
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