Mad Alice's Wild Rice Soup
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Description: Basic six serving recipe using chicken broth, at RecipeSource.
RecipeSource: Mad Alice’s Wild Rice Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * Mad Alice’s Wild Rice Soup Recipe By : Dunghanrach Stoneware Pottery Serving Size : 1 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups wild rice -- cooked 2 tbls butter 1 tbls chopped onion or leek 1/4 cup flour 4 cups chicken broth 1/2 tsp salt 1 cup cream 2 tbls white or red wine parsley -- minced 1 can mushsrooms -- (4 oz) 1/3 cup carrots -- grated 1/2 cup almonds -- slivered To cook rice and add 2/3 cup wild rice to 1 1/3 cup water in sauce pan, bring to boil, turn to simmer. Cover and cook 45 to 55 minutes or until most of kernels have popped. Pre-heat over to 350 degrees, melt butter in sauce pan and saute onions until transparent, blend in flour and gradually add broth. Cook-stir until mix thickens slightly. Stir in rice and salt and simmer about 5 minutes. Transfer to soup tureen and blend in cream. Place in oven (20 to 30 min) Remove to base and garnish with slivered almonds and grated carrots. (Makes 6 to 7 cups. You will wish you had made a double batch.) NOTE: I always use fresh mushrooms when I make this soup. Usually using about 1 pound (sliced). I have also substitued canned condensed milk for the cream or used half and half. - - - - - - - - - - - - - - - - - -
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