Brown-Bag Challenge: Wild Rice Soup

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Day Twelve:  Wild Rice Soup

This past weekend was a little gloomy, gray & chilly here in Minnesota.  So I enlisted my Mom’s help to make two big batches of soup that I could use for lunches & freeze for later.  Today I brought some of the homemade Wild Rice Soup…and I must say it really hit the spot!

Here is my Mother’s Recipe for Wild Rice Soup:

Ingredients:

  • 6 Tbsp butter
  • 2 Tbsp minced onion
  • 1/2 cup flour
  • 3 cups chicken broth
  • 2 cups cooked wild rice
  • 1/2 cup finely grated carrots
  • 1/3 cup minced ham or turkey
  • 3 Tbsp chopped slivered almonds
  • 1/2 tsp salt (or to taste)
  • 1 cup half & half
  • 2 Tbsp dry sherry (optional)
  • Snipped fresh parsley or chives

Directions:

In a large saucepan, melt butter; sauté onion until tender.  Blend in flour, gradually add broth.  Cook, stirring constantly, until mixture comes to a boil; boil and stir for 1 minute.  Stir in rice, carrots, ham, almonds & salt; simmer about 5 minutes.  Blend in half & half and sherry; heat to serving temperature.  Garnish with snipped parsley or chives.

Makes about 6 cups.  Enjoy!!

Brown Bag ChallengeWe’re teaming up with fellow food bloggers to host a Brown-Bag Challenge, a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. Join us here and share what you’re eating on Facebook and Twitter with the hashtag #brownbag.

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5 responses »

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