Wild Rice Soup

Name: Wild Rice Soup
Ingredients: 13 cup uncooked wild rice; 1 tablespoon vegetable oil; 1 quart water; 1 medium onion, chopped; 1 celery rib, finely chopped; 1 medium carrot, finely chopped; 12 cup butter; 12 cup all-purpose flour; 3 cups chicken broth; 2 cups half-and-half cream; 12 teaspoon dried rosemary, crushed; 1 teaspoon salt

12 ingredients

8 steps

Ingredients

13 cup uncooked wild rice
1 tablespoon vegetable oil
1 quart water
1 medium onion, chopped
1 celery rib, finely chopped
1 medium carrot, finely chopped
12 cup butter
12 cup all-purpose flour
3 cups chicken broth
2 cups half-and-half cream
12 teaspoon dried rosemary, crushed
1 teaspoon salt

Directions

1

In a medium saucepan, combine the rice, oil and water; bring to a boil.
2

Reduce heat; cover and simmer for 30 minutes.
3

Meanwhile, in a Dutch Oven, cook the onion, celery and carrot in butter until vegetables are almost tender.
4

Stir in flour until blended; cook and stir for 2 minutes.
5

Slowly stir in broth and undrained rice.
6

Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
7

Reduce heat; stir in the cream, rosemary and salt.
8

Simmer, uncovered, for about 20 minutes oru ntil rice is tender.