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Wild
Rice Soup
from
Shirley Kindem, Apple Valley, MN
Brown:
1/4 C butter
1 medium onion, thinly sliced
4 oz. sliced or chopped mushrooms (can sub. canned & add later with juice to
other liquids)
Add:
1/4 C flour, stirring and browning, keep from sticking
Stir in:
4 C chicken stock (can use canned, bullion cubes, or prepare stock
ahead of time--use a package of chicken wings, or a breast.
Cook until smooth.
Add:
1-1/2 C cooked wild rice (I like to also add pieces of chicken used in
making stock for a "meatier" soup).
Small can sliced water chestnuts
(optional)
1 C 1/2 & 1/2 (substitute canned milk, if necessary)
1/4 C cooking sherry
Heat:
Only until piping hot, not boiling.
Sprinkle with dry or fresh parsley and serve.
Serves: 6 - 8 | |
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