Wild Rice Soup

From Shella Franz

Yield: 8 servings ( Serving Size: Bowls )
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  • 1/3 cup(s) Uncooked Wild Rice
  • 1/2 cup(s) Uncooked White Rice
  • 1 Onion
  • 1 carrots
  • 1/2 cup(s) all-purpose flour
  • 2 cup(s) Light Cream
  • 1 tablespoon(s) Vegetable Oil
  • 2 cup(s) Water
  • 1 celery Stalk Finely Chopped
  • 1/2 cup(s) butter
  • 4 cup(s) chicken broth
  • 1/2 teaspoon(s) Rosemary Dried
  • 1 tablespoon(s) salt


  1. In medium sauce pan, combine rice, oil, water, and then bring to a boil. Reduce heat, cover, and then simmer for 30 min.

  2. In large kettle, cook onion, celery,and carrots in the butter until tender. Blend in flour to kettle and stir for 2 min.

  3. Add broth and undrained rice to kettle. Bring to a boil. Stir until slightly thickened. Crush Rosmary with fork until powder. Stir in cream, rosemary, and salt. (Do not add more than 1 t. salt. )

  4. Reduce heat and simmer uncovered for another 20 min or until rice is tender.
December 2011

This recipe is a personal recipe added by ZacAndAmber and has not been tested or endorsed by MyRecipes.

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