Wild Rice Soup Recipe

Category		Salads - Soups - Sidedishes
Sub Category		None
Servings		4-6
Preptime		1 hr.
Wine/Beverage Recommendations		Any good beer...

Ingredients

	3-6 tbls. butter (original recipe is 6 tbls.)
	2 tbls. minced onion (or scallions)
	1/2 cup white, all-purpose flour
	3 cups chicken stock (or vegetable stock)
	2 cups [cooked] wild rice
	1/2 cup finely grated carrots
	1 cup half & half (heavy cream; whole milk)
	2 tbls. dry sherry (optional)
	2 tbls. minced parsley (or chives)

	1 teas. salt & pepper
	1/3 cup minced ham (optional)
	1/3 cup minced bacon (optional)
	1/3 cup minced celery (optional)
	3 tbls. chopped slivered almonds (optional)
	TIP- 1/2 cup uncooked wild rice = 1 1/2 to 2 cups, cooked.


Instructions


Melt butter... add onions and saute' on med. heat until tender... gradually blend in the flour and cook for a minute or two... gradually blend in the chicken stock and cook the mixture [stirring constantly] until it comes to a boil and thickens...


Stir the cooked rice and finely grated carrots into the mixture... simmer for 5 to 10 mins... You can also add optional items like diced ham, bacon, celery, or slivered almonds at this time... corn is good too...


Stir in the half & half and dry sherry... heat to serving temperature.


Garnish with chopped parsley or chives... salt & pepper to taste... watch the salt if you add ham or bacon... the chicken stock can be salty too...


Serving Suggestions

Thick and chowder-like... good for a meal or side dish...

Originally Submitted 12/27/2010

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