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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Creamy wild rice soup with a slight zest! Good for a chilly night. Perhaps a salad, bread and white wine...(a cozy fire wouldn't hurt either!) Yummy!! Ingredients:
8 tablespoons butter |
1 1/2 cups chopped red onions |
1 1/2 cups grated carrots |
1 1/2 cups thinly sliced celery |
10 tablespoons flour |
6 cups chicken broth |
1 tablespoon thyme |
salt and pepper |
4 cups cooked wild rice |
2 lbs chicken or 2 lbs turkey, cooked and chopped coarsely |
1 quart half-and-half |
1/2 lb shredded monterey jack cheese |
1/4 lb shredded monterey jack pepper cheese |
Directions:
1. In large saucepan, melt butter.
2. Saute onions, carrots, celery until tender.
3. Stir in flour.
4. Cook for approx 1 minute.
5. Gradually add broth.
6. Cook and stir until mixture boils and becomes thickened.
7. Stir in thyme, salt, pepper, wild rice and turkey/chicken.
8. Reduce heat to low.
9. Stir in half-and-half.
10. Add cheeses and stir until melted.
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