Cream Of Wild Rice Soup

Oxmoor House
1 1/2 quarts


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1 small onion, chopped
1 small green pepper, seeded and chopped
1 stalk celery, chopped
1/4 cup sliced fresh mushrooms
1/4 cup butter or margarine
1/2 cup all-purpose flour
1 quart hot chicken broth
2 cups cooked wild rice
Salt and pepper to taste
1/2 cup evaporated milk
1 tablespoon Chablis or other dry white wine


Sauté first 4 ingredients in butter in a small Dutch oven until tender. Add flour; stir well. Gradually add broth, stirring constantly. Stir in rice and salt and pepper. Cook, uncovered, over medium heat until thoroughly heated. Remove from heat; stir in milk and wine. Ladle into individual soup bowls.

Created date

February 2010