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Ingredients
| wild rice: 1/3 cup |
| vegetable oil: 1 Tbl |
| water: 1 qt |
| onions: 1 (chopped) |
| celery: 1 stalk (finely chopped) |
| carrots: 1 (finely chopped) |
| salted butter: 1/2 cup |
| all-purpose flour (unsifted): 1/2 cup |
| chicken broth: 3 cups |
| half and half cream: 2 cups |
| dried rosemary: 1/2 tsp (crushed) |
| salt: 1 tsp |
Wild Rice Soup
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
60 min -
Servings
2 serving(s)
Tags
- In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- Meanwhile, in a Dutch Oven, cook the onion, celery and carrot in butter until vegetables are almost tender. Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
- Reduce heat; stir in the cream, rosemary and salt. Simmer, uncovered, for about 20 minutes oru ntil rice is tender.