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Wild Rice Soup Recipe

Serves 4 to 6


  • 2 cups wild rice, cooked
  • 2 tbsp butter
  • 1 tbsp chopped onion or leek
  • 1/4 cup flour
  • 4 cups chicken broth
  • 1/2 tsp salt
  • 1 cup cream
  • 2 tbsp white or red wine
  • Parsley, minced
  • 1 can mushsrooms, (4 oz)
  • 1/3 cup carrots, grated
  • 1/2 cup almonds, slivered


1. To cook rice, add 2/3 cup wild rice to 1 1/3 cup water in sauce pan, bring to boil, turn to simmer.
2. Cover and cook 45 to 55 minutes or until most of kernels have popped.
3. Pre-heat over to 350 degrees, melt butter in sauce pan and saute onions until transparent, blend in flour and gradually add broth.
4. Cook-stir until mix thickens slightly.
5. Stir in rice and salt and simmer about 5 minutes.
6. Transfer to soup tureen and blend in cream.
7. Place in oven (20 to 30 min).
8. Remove to base and garnish with slivered almonds and grated carrots.


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Main Ingredient:Grain and Cereal / Rice
Course:First Course
Preparation Method:Baking

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