Wild Rice Soup Recipe

Ingredients
<br>- 1 ½ cups wild rice, cooked
<br>- 2 tablespoons butter
<br>- 1 cup shredded carrots
<br>- ½ cup chopped onion
<br>- ½ cup chopped green bell pepper
<br>- 3 tablespoons all-purpose flour
<br>- ¼ teaspoon ground black pepper
<br>- 1 cup water
<br>- 1 (10.5 ounce) can chicken broth
<br>- 1 cup half-and-half
<br>- ⅓ cup blanched slivered almonds
<br>- ¼ cup fresh parsley
<br><p></p>Directions
<br>step 1: In a small saucepan, combine 1/2 cup wild rice and 1 1/2 cups water. Bring to a boil, reduce heat, cover and simmer for 45 minutes.
<br>step 2: In a 3 quart saucepan over medium heat, melt butter; add celery, carrot, onion and bell pepper. Saute until vegetables are tender.
<br>step 3: Stir in flour, pepper, wild rice, water and broth. Bring to boil and reduce heat. Cover and simmer for 15 minutes.
<br>step 4: Stir in half and half, almonds and parsley. Heat until hot and serve.
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Ingredients
- 1 ½ cups wild rice, cooked
- 2 tablespoons butter
- 1 cup shredded carrots
- ½ cup chopped onion
- ½ cup chopped green bell pepper
- 3 tablespoons all-purpose flour
- ¼ teaspoon ground black pepper
- 1 cup water
- 1 (10.5 ounce) can chicken broth
- 1 cup half-and-half
- ⅓ cup blanched slivered almonds
- ¼ cup fresh parsley

Directions
step 1: In a small saucepan, combine 1/2 cup wild rice and 1 1/2 cups water. Bring to a boil, reduce heat, cover and simmer for 45 minutes.
step 2: In a 3 quart saucepan over medium heat, melt butter; add celery, carrot, onion and bell pepper. Saute until vegetables are tender.
step 3: Stir in flour, pepper, wild rice, water and broth. Bring to boil and reduce heat. Cover and simmer for 15 minutes.
step 4: Stir in half and half, almonds and parsley. Heat until hot and serve.

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