SOUPS - Wild Rice Soup
Debbie
ingredients
- 1/3 Cup Uncooked Wild Rice
- 1 Tbsp. Vegetable Oil
- 1 Qt. Water
- 1 Medium Onion, Chopped
- 1 Celery Rib, Finely Chopped
- 1 Medium Carrot, Finely Chopped
- 1/2 Cup Butter
- 1/2 Cup All-Purpose Flour
- 3 Cups Chicken Broth
- 2 Cups Half-And-Half Cream
- 1/2 Tsp. Dried Rosemary, Crushed
- 1 Tsp. Salt
directions
- 1
In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- 2
Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender. Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice. Bring to boil; cook and stir for 2 minutes or until slightly thickened.
- 3
Reduce heat; stir in the cream, rosemary and salt. Simmer, uncovered, for about 20 minutes or until rice is tender.
Source: The Taste of Home Cookbook
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