"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Cream of Wild Rice Soup, by Jean DeSchane, is from Fabulous Foods,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c. dry wild rice 3 c. water 3 tbsp. chopped onion 1/2 c. chopped mushrooms 1/4 c. butter 1/4 c. flour 4 c. chicken broth 1 pint half and half 2 c. cooked chicken (optional) 1/2 chopped celery (optional)
Cook rice in water. Simmer onion and mushrooms in butter. Add flour to simmered ingredients to make a paste. Combine with rice. Add chicken broth. Slowly add half & half. If you want to add chicken and celery do so at this time.
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