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Wild Rice Soup Recipe
Serves 8 Ingredients: 3 tbsp butter
1 large carrot, scrubbed and sliced
1 large onion, chopped, around 3 cups chopped onion
1 garlic clove, sliced
1 tbsp flour
3 cups chicken broth, plus
1 cup chicken broth, as needed
4 cups cooked wild rice, around 1 1/2-cup raw
1 bay leaf
1 cup cream
Freshly ground black pepper
1/2 lemon, juiced
1/4 tsp lemon zest
Salt, to taste
Minced fresh parsley
Instructions: 1. Melt the butter in a heavy soup pot.
2. Add the carrot, onion, and garlic and cook over medium heat until the onion is translucent and carrot just tender, around 12 minutes.
3. Sprinkle the flour over the vegetables and stir for 1 minute to let it absorb the butter.
4. Add 3 cups of chicken broth, 3 cups of the cooked rice, and the bay leaf.
5. Simmer for 15 minutes.
6. Remove the bay leaf and puree the mixture, then add 1 cup of whole rice, the cream, pepper to taste, and lemon juice and zest.
7. You may, if you wish, add more chicken broth or water to make the soup less thick.
8. Taste for salt.
9. Ladle into bowls and garnish with the minced parsley.
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