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Ingredients
| wild rice: 1/3 cup |
| vegetable oil: 1 Tbl |
| water: 4 cups |
| onions: 1 (chopped) |
| celery: 1 stalk (finely chopped) |
| carrots: 1 (finely chopped) |
| margarine (oleo): 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 |
| salt: 1 tsp |
Wild Rice Soup I
Credit: AllRecipes
User rating:
"This soup has a bit of a nutty flavor. It is always a hit."
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Prep Time
10 min -
Cook Time
70 min -
Servings
8 serving(s)
Tags
Directions
- Rinse rice; drain. In a medium saucepan, combine rice, oil, and water; bring to a boil. Reduce heat, cover, and simmer for 30 minutes.
- 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.
- Stir in cream, rosemary, and salt. Reduce heat and simmer, uncovered, about 20 minutes or until rice is tender.