Wild Rice Soup

Name: Wild Rice Soup
Ingredients: 1/3 c. uncooked wild rice; 1 clove garlic, minced; 4 c. chicken stock; 1/3 c. butter; 1/2 c. diced celery; 1/2 c. all-purpose flour; 1/2 c. diced onion; 1/2 tsp. salt; 1/4 c. sliced fresh mushrooms; 1/4 tsp. curry powder; 1 small carrot, shredded; 1/4 tsp. white pepper; 1 Tbsp. chopped pimento; 3/4 to 1 c. half and half; slivered almonds (if desired)

15 ingredients

10 steps

Ingredients

1/3 c. uncooked wild rice
1 clove garlic, minced
4 c. chicken stock
1/3 c. butter
1/2 c. diced celery
1/2 c. all-purpose flour
1/2 c. diced onion
1/2 tsp. salt
1/4 c. sliced fresh mushrooms
1/4 tsp. curry powder
1 small carrot, shredded
1/4 tsp. white pepper
1 Tbsp. chopped pimento
3/4 to 1 c. half and half
slivered almonds (if desired)

Directions

1

Rinse wild rice in cold water; drain.
2

Cook rice in chicken stock until tender (25 to 30 minutes).
3

In a separate pan, cook and stir celery, onion, mushrooms, carrots and garlic in butter until tender.
4

Add flour and cook; stir 1 to 2 minutes.
5

Add chicken stock with rice, salt, curry powder, pepper and pimento. Mixture can be refrigerated at this point for later use.
6

To serve, heat soup mixture.
7

Stir in half and half, checking for consistency.
8

Serve hot.
9

Garnish with slivered almonds.
10

Makes 6 servings.