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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Autumn is approaching and this is an easy soup to make to welcome the change in seasons. To make this 'after-work do-able' cook the rice the night before and chill it. Ingredients:
1 cup chopped onion |
2 tablespoons butter |
4 cups chicken broth |
1 (16 ounce) can pumpkin or 2 cups of cooked butternut squash, can be substituted |
1 1/3 cups cooked wild rice |
1/8 teaspoon white pepper |
1 cup heavy cream or 1 cup whipping cream |
snipped fresh chives or parsley |
Directions:
1. Sauté the onion in the butter in a large saucepan for 5 minutes; stir in the broth and pumpkin, heat, stirring occasionally, over low heat for 10-15 minutes.
2. Stir in the wild rice and pepper; continue to heat for another 10 minutes.
3. Stir in the cream and heat through; do not boil.
4. Garnish with chives or parsley and serve.
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