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Tuesday, March 9, 2010

Tasty Tuesdays - Wild Rice Soup

This is a recipe from my late Aunt Eileen (who was also my godmother). She was a wonderful cook. We have many, many recipes that she shared with us over the years that have become family favorites. I am sure you will love this one as much as we do. I plan to share more of her wonderful recipes over time.

Wild Rice Soup

6 Tbsp. butter or marg.
1 Tbsp. minced onion
1/2 cup all purpose flour
3 cups chicken stock
2 cups cooked wild rice
1/2 tsp salt
1 cup half and half
2 Tbsp dry sherry (optional)
snipped parsley or chives.

Melt butter in saucepan, saute onion until tender. Blend in flour, gradually stir in broth. Cook, stirring constantly until misture comes to a boil and stir one minute. Stir in rice and salt: simmer about 5 minutes. Blend in half and half and sherry. Heat to serving temp. Garnish w/parsley.

Variations: Add 1/3 cup minced ham or chopped cooked chicken, 1/2 cup finely shredded carrot and 2 TBSP chopped/crushed sliced almonds with rice and salt.

NOTES: Below are some additional things that my sisters and I have done, especially if we are short on time (with kids and jobs, sometimes time is just short).

I do not buy and cook the real wild rice that takes forever. I use the Uncle Ben's stuff and it works just fine too. For the 1/2 and 1/2, I use about 1/2 of that and then the rest with regular milk so it isn't soooooo thick. I usually cook and add in a couple chicken breasts. The sherry is optional but I usually add it and it does add a nice flavor.

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