Wild Rice Soup I
Ingredients
- 1/2 cup chopped onion
- 1/2 cup finely chopped, peeled carrots
- 1/2 cup all-purpose flour
- 3 cups canned, fat free, low sodium (or homemade) chicken stock
- 1 (6 oz.) package long grain and wild rice
- 1 cup chopped cooked chicken or turkey
- 3 Tbsp. sherry (I use the cooking sherry)
Directions
In a large pot coated with nonstick cooking spray, saute the onion and carrots over medium heat until tender, about 5 minutes. Stir in the flour. Gradually add the broth, stirring constantly. Let the mixture come to a boil. Meanwhile, prepare the rice according to package directions, omitting any oil and salt. Add the cooked rice and cooked chicken or turkey and simmer 5 minutes. Add the sherry. If the soup gets too thick, add more chicken broth or water. Boil 1 minute and serve.
Makes 4 servings.
By Connie from Oden, Arkansas
Wild Rice Soup II
Ingredients
- 6 Tbsp. butter or margarine
- 1 Tbsp. minced onion
- 1/2 cup flour
- 3 cups chicken broth
- 2 cups cooked wild rice
- 1/2 tsp. salt
- 1 cup half and half
- snipped parsley or chives
Directions
Melt butter in saucepan. Saute' onion until tender, blend in flour, gradually stir in broth. Cook, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute. Stir in rice and salt, simmer 5 minutes. Blend in half and half. Heat to serving temperature. Garnish with parsley.
Other additions may include (add with rice and salt):
- 1/3 c. minced ham
- 1/3 c. finely shredded carrot
- 3 T. slivered almonds
This soup freezes very well.
By Robin from Washington, IA
Wild Rice Soup III
Ingredients
- 1/3 cup uncooked wild rice
- 1 Tbsp. vegetable oil
- 1 quart of water
- 1 medium chopped onion
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 1/2 cup butter or margarine
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 2 cups of light cream
- 1/2 tsp. of dried rosemary
- 1 tsp. of salt
Directions
Rinse rice; drain. In a medium saucepan, combine rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Meanwhile, in a large kettle, cook onion, celery and carrots in butter until vegetables are almost tender. Blend in flour; cook and stir for 2 minutes. Add broth and undrained rice. Bring to a boil; cook and stir until slightly thickened. Stir in the cream, rosemary and salt. Reduce heat and simmer, uncovered, for about 20 minutes or until rice is tender.
Simple but very good.
Source: Elenore
By Raymonde from North Bay, Ontario
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