Wild Rice Soup I Recipe

Ingredients
<br>- ⅓ cup wild rice
<br>- 1 tablespoon vegetable oil
<br>- 4 cups water
<br>- 1  onion, chopped
<br>- 1 stalk celery, finely chopped
<br>- 1  carrot, finely chopped
<br>- ½ cup margarine
<br>- ½ cup all-purpose flour
<br>- 3 cups chicken broth
<br>- 2 cups half-and-half cream
<br>- ½ teaspoon dried rosemary
<br>- 1 teaspoon salt
<br><p></p>Directions
<br>step 1: Rinse rice; drain. In a medium saucepan, combine rice, oil, and water; bring to a boil. Reduce heat, cover, and simmer for 30 minutes.
<br>step 2: Meanwhile, in a large pot, 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.
<br>step 3: Stir in cream, rosemary, and salt. Reduce heat and simmer, uncovered, about 20 minutes or until rice is tender.
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Ingredients
- ⅓ cup wild rice
- 1 tablespoon vegetable oil
- 4 cups water
- 1 onion, chopped
- 1 stalk celery, finely chopped
- 1 carrot, finely chopped
- ½ cup margarine
- ½ cup all-purpose flour
- 3 cups chicken broth
- 2 cups half-and-half cream
- ½ teaspoon dried rosemary
- 1 teaspoon salt

Directions
step 1: Rinse rice; drain. In a medium saucepan, combine rice, oil, and water; bring to a boil. Reduce heat, cover, and simmer for 30 minutes.
step 2: Meanwhile, in a large pot, 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.
step 3: Stir in cream, rosemary, and salt. Reduce heat and simmer, uncovered, about 20 minutes or until rice is tender.

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