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Cream of Wild Rice Soup

Cream of Wild Rice Soup is built on Wild Rice, Water, Butter Or Margarine, Onion, and Flour. Serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 1/2 cup
• 2 1/2 cup
• 2 tbsp
• 1 tbsp
• 1/4 cup
• 4 cup
• 1/2 tsp
• 1/3 cup
• 3 tbsp
• 1 pt
• 2 tbsp

Method (preview)

1. 1

   Combine 1/2 cup wild rice and 2 1/2 cups water. Cook rice [see recipe below] and set aside.

2. 2

   Prepare chicken broth. Heat and set aside.

3. 3

   Melt butter in saucepan, saute onion until tender.

4. 4

   Blend flour, gradually add broth stirring constantly with wire whisk until mixture thickens slightly.

5. 5

   Stir in cooked rice and salt; add carrots and almonds; simmer about 5 minutes.

6. 6

   Blend in half and half and sherry; heat to serving temperature.

7. 7

   Garnish with minced parsley or chives.

8. 8

   Rinse rice thoroughly in a strainer.

9. 9

   Place the wild rice and 4 cups water in a heavy 3 quart saucepan, (salt optional).

10. 10

    Many chefs prefer to add salt after cooking.

11. 11

    Bring to boil.

12. 12

    Reduce heat to low boil, cover loosely and cook about 45-60 minutes, or until rice has puffed.

13. 13

    Remove from heat.

14. 14

    Fluff rice with fork, cover tightly and let stand for 5 minutes.

15. 15

    Drain off any excess water. (For a softer texture wild rice, add 1/4 to 1/2 cup more water when cooking).

16. 16

    Add additional flavor by serving with butter, margarine, salt or spices.

17. 17

    Grey Owl Foods, an Indian Owned Company, Grand Rapids, MN.

18. 18

    Contributed to the FareShare Gazette by Gary; 23 January, 2002. www.fareshare.net