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Wild Rice Soup Recipe
2 Tbs margerine or butter
2 medium stalks celery, sliced (about 1 cup)
1 medium carrot, coarsley shredded (about one cup)
1 medium onion, chopped (about 1/2 cup)
1 small green bell pepper, chopped (about 1/2 cup)
3 Tbs all-purpose flour
1/4 tsp pepper
1 1/2 cups cooked wild rice
1 cup water
1 can condensed chicken broth
1 cup half-and-half
1/3 cup slivered almonds, toasted
1/4 cup chopped fresh parsley
Heat margerine in 3-quart saucepan over medium heat. Cook celery, carrot, onion and bell pepper in margerine about 4 minutes. Stir in flour and pepper. Stir in wild rice, water, and chicken broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes, stirring occasionally.
Stir in half-and-half, almonds, and parsley. Heat until just hot (do not boil). 5 servings.
I always substitute veg. broth for the chicken broth and cilantro for the parsley.
Vegetarians might also want to know that it works really well with out dairy. I've used both rice and soy milk on different occasions.
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