Wild Rice and Barley Soup
Kelly
ingredients
- 2 cups cooked Wild Rice
- 1 cup cooked Barley
- 3 stocks of celery, minced
- 1 medium onion, minced
- 3 quarts whole milk
- 1 quart half and half
- 1 Tbs. butter
- 1 Tbs. chicken base
- 1 tsp. white pepper
- 1 clove garlic, minced
- 3 Tbs. Roux (1/4 lb. butter, 4 Tbs. flour)
directions
- 1
Sweat minced onion, celery and garlic in 1 Tbs. butter.
- 2
Add wild rice and barley and sweat for 5 more minutes on low heat.
- 3
Add chicken base, dissolve for 3 minutes until blended.
- 4
Add pepper, cover and cook over low heat for 15 minutes making sure mixture doesn;t scorch.
- 5
In double boiler heat milk and half and half until hot but be sure not to let it break.
- 6
When milk is hot add celery,onion and garlic.
- 7
Add roux a little at a time until soup is very thick.
- 8
Serve imediatlely or cool and refrigerate.
notes
To make Roux Cook over low heat until blended and mixture does not taste like raw flour.Approximatley 20 minutes. Make sure mixture does not scorch.
Source: Fred Dowie
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