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:
- 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
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!!
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