Wild Rice Soup

Wild Rice Soup

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

As the oldest of eight girls growing up on the farm, I began cooking at an early age!  This soup, which I first had at my sister’s house, brings my compliments no matter where I serve it.

Elienore Myhre                                                                 Balaton, Minnesota

Wild Rice Soup Recipe

Wild Rice Soup

1/3 cup uncooked wild rice

1 Tbsp. canola oil

1 quart water

1 medium onion, chopped

1 celery rib, finely chopped

1 medium carrot, finely chopped

½ cup butter

½ cup flour

3 cups chicken broth

2 cups half-and-half cream

1//2 tsp dried rosemary, crushed

1 tsp. salt

 

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 or until rice in tender.         8 serving

 

(Recipe for Wild Rice Soup was in www.tasteofhome.com, 2015)