Rinse rice and drain. Saute in vegetable oil. Add water and salt and simmer covered for 45 minutes.
Driain rice, reserving rice stock for later use. Saute onion, celery and carrot in butter until onion is transparent. Add flour, mix thoroughly and cook for 1-2 minutes.
Blend in hot vegetable or chicken stock all at once and mix thoroughly. Add rice broth. Cook to allow thickening.
Add half and half, rice, salt, pepper, parsley and rosemary. Simmer for 20 minutes.
(Tip: May add chopped cooked chicken, turkey, ham or add fresh mushrooms sliced up with other vegetables)
Originally Submitted
11/10/2008
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