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1
Wild Rice Soup–From Wild Rice Country
Submitted by Becky on September 29, 2009 in Creamy Soups, Soups
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- ½ cups Wild Rice (Hand Harvested, Wood Parched Is Worth The Extra Cost)
- 5-¼ cups Chicken Broth
- 1 cup Chopped Carrot
- ½ cups Chopped Celery
- ½ cups Chopped Onion
- 2 Tablespoons Butter
- ¼ cups Flour
- ¼ teaspoons Pepper
- 1 cup Cream Or Half-and-Half
- 2 cups Cooked Rabbit Or Turkey Or Chicken
- Salt To Taste
- Chives (optional)
Preparation Instructions
Combine rice, 3 1/2 cups of broth, carrot, celery, and onion. Bring to a boil; reduce heat. Simmer, covered, for 20 to 30 minutes* until rice is tender but still chewy.
In a medium saucepan, melt butter. Stir in flour and pepper. Add remaining 1 3/4 cup of broth. Cook and stir until bubbly. Slowly add cream or half-and-half while stirring constantly. Add this mixture to the rice mixture when rice is ready, stirring constantly. Add rabbit (or chicken/turkey), salt to taste, and heat through. Garnish soup with chives if desired.
* Wild rice grown commercially will take longer to cook than hand-harvested, usually 35 to 40 minutes. Adjust accordingly.
