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Prep Time: 10 Minutes Cook Time: 70 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This soup has a bit of a nutty flavor. It is always a hit. Ingredients:
1/3 cup wild rice |
1 tablespoon vegetable oil |
4 cups water |
1 onion, chopped |
1 stalk celery, finely chopped |
1 carrot, finely chopped |
1/2 cup margarine |
1/2 cup all-purpose flour |
3 cups chicken broth |
2 cups half-and-half cream |
1/2 teaspoon dried rosemary |
1 teaspoon salt |
Directions:
1. Rinse rice; drain. In a medium saucepan, combine rice, oil, and water; bring to a boil. Reduce heat, cover, and simmer for 30 minutes.
2. Meanwhile, in a large pot, cook onion, celery, and carrots in butter until vegetables are almost tender. Blend in flour, cook and stir for 2 minutes. Add broth and undrained rice, bring to a boil. Cook and stir until slightly thickened.
3. Stir in cream, rosemary, and salt. Reduce heat and simmer, uncovered, about 20 minutes or until rice is tender.
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