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Wild Rice Soup - Barb Schaller




Source of Recipe


Barb Schaller, Burnsville, MN


Recipe Introduction


Notes: I usually cook an entire package of wild rice and then freeze
it in 2-cup portions to use at will. This is not a gravy-thick soup
although it may thicken as it stands.
--
-Barb, Mother Superior, HOSSSPoJ



List of Ingredients




2 Tbsp. butter
1 Tbsp. minced onion
1/4 cup flour
4 cups chicken broth (I like to use homemade)
2 cups cooked wild rice
1/2 teaspoon salt
1 cup half and half
2 Tbsp. dry sherry
Minced parsley


Recipe



Cook butter, onion, and flour together. Remove from heat and gradually
stir in chicken broth. Stir in rice and salt, simmer 5 minutes. Blend
in half and half and sherry; heat but do not boil. Sprinkle chopped
parsley on top of each serving. Serves 6.

Variation: Saute some sliced fresh mushrooms and chopped celery with the
butter and onion.

Notes: I usually cook an entire package of wild rice and then freeze
it in 2-cup portions to use at will. This is not a gravy-thick soup
although it may thicken as it stands.
--
-Barb, Mother Superior, HOSSSPoJ