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Wild Rice Soup II

Submitted by Nancy Ness

 

2 cups cooked wild rice

2 Tbsp. butter

1 Tbsp minced onion

¼ cup chopped celery

½ cup chopped carrots

¼ cup flour

4 cups vegetable or chicken broth

1 can mushrooms (or fresh)

1 cup cream

¼ cup dry sherry (optional)

parsley or chives (optional)

 

Melt butter in pan and sauté onion, celery and carrots.  Blend in flour gradually. 

 

Add broth, stirring.  When thick, stir in rice and salt  (to taste) and simmer 5 minutes.  Add mushrooms, cream, and sherry.

 

Heat to serving temperature.  Do not boil.

 

Garnish with parsley or chives if desired.

 

The amounts of vegetable and wild rice can be varied according to taste.  I always increase these amounts. J