"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Creamy Wild Rice Soup Recipe

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This recipe for Creamy Wild Rice Soup, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janice Vold
Added: Saturday, November 1, 2008


3/4 c. wild rice, rinsed
1 tbsp. vegetable oil
4 c. water
1/2 tsp. salt
1 medium onion, diced
1 rib celery, chopped
1 carrot, chopped
1/2 c. butter
1/2 c. flour
3 c. chicken broth
1 1/2 c. reserved rice stock
2 c. half and half
3/4 c. Chopped ham
1/2 lb. Velveeta cheese
1/2 tsp. ground rosemary
Fresh parsley

Saute rice in vegetable oil. Add water and salt. Cook 30 min. until partially cooked. Drain, reserving 1 1/2 cups stock. Saute onions, celery and carrots in butter in a soup pot until onions are transparent. Turn heat down. Mix flour in thoroughly and cook about 5 min., stirring frequently. Do not brown. Using wire whisk, blend in hot chicken broth and rice stock. Cook, allowing to thicken slightly. Add half and half, blending in thoroughly. Add cheese and stir until melted. Add ham, rice and rosemary. Simmer for 20 min.




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