Mad Alice's Wild Rice Soup
Yield
6 servingsPrep
5 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
wild rice
cooked |
|
| 2 | tablespoons |
butter
|
|
| 1 | tablespoon |
onions
chopped, or leek |
|
| ¼ | cup |
all-purpose flour
|
|
| 4 | cups |
chicken broth
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
cream
|
|
| 2 | tablespoons |
wine
white or red |
|
| 1 | x |
parsley leaves
minced |
*
|
| 4 | ounces |
mushrooms, canned
|
|
| ⅓ | cup |
carrots
grated |
|
| ½ | cup |
almonds
slivered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
wild rice
cooked |
|
| 3E+1 | ml |
butter
|
|
| 15 | ml |
onions
chopped, or leek |
|
| 59 | ml |
all-purpose flour
|
|
| 946 | ml |
chicken broth
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
cream
|
|
| 3E+1 | ml |
wine
white or red |
|
| 1 | x |
parsley leaves
minced |
*
|
| 115.6 | ml/g |
mushrooms, canned
|
|
| 79 | ml |
carrots
grated |
|
| 118 | ml |
almonds
slivered |
*
|
Directions
To cook rice, add ⅔ cup wild rice to 1⅓ cup water in sauce pan, bring to boil, turn to simmer.
Cover and cook 45 to 55 minutes or until most of kernels have popped.
Pre-heat over to 350 degrees, melt butter in sauce pan and sauté onions until transparent. Blend in flour and gradually add broth.
Cook-stir until mix thickens slightly. Stir in rice and salt and simmer about 5 minutes.
Transfer to soup tureen and blend in cream.
Place in oven (20 to 30 min). Remove to base and garnish with slivered almonds and grated carrots.
