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Wild rice soup

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Ingredients/Components

half and half - 3/4 1
salt - 1/2 tsp
butter - 1/3 c
all-purpose flour - 1/2 c
clove garlic, minced - 1 item
diced onion - 1/2 c
sliced fresh mushrooms - 1/4 c
curry powder - 1/4 tsp
diced celery - 1/2 c
white pepper - 1/4 tsp
chopped pimento - 1 Tbsp
chicken stock - 4 c
small carrot, shredded - 1 item
uncooked wild rice - 1/3 c
slivered almonds if desired - 1 item

How to make wild rice soup:

Rinse wild rice in cold water; drain. Cook rice in chicken stock until tender (25 to 30 minutes). In a separate pan, cook and stir celery, onion, mushrooms, carrots and garlic in butter until tender. Add flour and cook; stir 1 to 2 minutes. Add chicken stock with rice, salt, curry powder, pepper and pimento. Mixture can be refrigerated at this point for later use. To serve, heat soup mixture. Stir in half and half, checking for consistency. Serve hot. Garnish with slivered almonds. Makes 6 servings.

Variation: 1 cup chopped ham, cooked diced chicken or chopped wild duck can be added to soup.

Recipe categories: Lunch/snacks, Soups & stews, Rice.

Rating:

3.2

Average rating: 3.2, total votes: 6

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