This is my Second favorite soup. Second only to green bean soup.
Wild Rice Soup
From Shella Franz
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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
- In medium sauce pan, combine rice, oil, water, and then bring to a boil. Reduce heat, cover, and then simmer for 30 min.
- In large kettle, cook onion, celery,and carrots in the butter until tender. Blend in flour to kettle and stir for 2 min.
- 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. )
- Reduce heat and simmer uncovered for another 20 min or until rice is tender.
This recipe is a personal recipe added by ZacAndAmber and has not been tested or endorsed by MyRecipes.
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Wild Rice Soup Recipe at a Glance
- COURSE: Soups/Stews