Cauliflower and Wild Rice Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This recipe is versatile because it makes a fine complement to a main meal, or it can be a meal in itself. Ingredients:
1 medium onion, chopped |
1 cup thinly sliced celery |
1 cup sliced fresh mushrooms |
1/2 cup butter |
1/2 cup king arthur unbleached all-purpose flour |
1 quart chicken broth |
2 cups cooked wild rice |
2 cups cauliflower florets, cooked |
1 cup half-and-half cream |
Directions:
1. In a large saucepan, saute celery and mushrooms in butter until tender. Sprinkle with flour; stir to coat well. Gradually add chicken broth. Cook and stir until thickened. Stir in wild rice, cauliflower and cream until well blended. Cook gently until heated through; do not boil. Yield: 6-8 servings (about 2 quarts).
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