Creamy Wild Rice Soup
- 1 lb wild rice
2 quarts water
8 oz butter or margarine
12 oz chopped onion
12 oz grated carrot
9 oz all-purpose flour
3 quarts chicken broth
1 tsp salt
1 tsp white pepper
2 cups cubed ham
1 cup slivered almonds
1 quart half and half
1 cup dry sherry or additional broth
fresh parsley, garnish
Cook wild rice using one of the following methods. Drain; set aside. (Note: cooked wild rice will keep 1 week in cooler or 6 months in freezer.)
Range: Combine in heavy stock pot, cover and bring to a boil. Reduce heat and simmer 40-50 minutes or until grains just start to open.
Steamer: Combine in shallow steamer pan(s). Steam, uncovered, 40-50 minutes or until grains are open. Cooking time may vary with type of steamer.
In steam jacketed kettle or large kettle, melt butter over medium heat. Sauté onion and carrots 5 minutes or until slightly tender.
Stir in flour; cook 1 minute. Gradually add broth; cook, stirring constantly, until mixture boils and is thick. Stir in wild rice, salt and pepper. Reduce heat to low.
Add ham and almonds. Stir in cream and sherry; cook, stirring constantly until heated through. Garnish with parsley.
Nutrition Facts
Recipe compliments of the Minnesota Cultivated Wild Rice Council