Wild Rice Soup - cooking recipe
Ingredients
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1/3 c. uncooked wild rice
1 clove garlic, minced
4 c. chicken stock
1/3 c. butter
1/2 c. diced celery
1/2 c. all-purpose flour
1/2 c. diced onion
1/2 tsp. salt
1/4 c. sliced fresh mushrooms
1/4 tsp. curry powder
1 small carrot, shredded
1/4 tsp. white pepper
1 Tbsp. chopped pimento
3/4 to 1 c. half and half
slivered almonds (if desired)
Preparation
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Rinse wild rice in cold water; drain.
Cook rice in chicken stock until tender (25 to 30 minutes).
In a separate pan, cook and stir celery, onion, mushrooms, carrots and garlic in butter until tender.
Add flour and cook; stir 1 to 2 minutes.
Add chicken stock with rice, salt, curry powder, pepper and pimento. Mixture can be refrigerated at this point for later use.
To serve, heat soup mixture.
Stir in half and half, checking for consistency.
Serve hot.
Garnish with slivered almonds.
Makes 6 servings.
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