"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Creamy Wild Rice Soup Recipe

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

Contributor:  
Contributor:  
Helen Mowry
Added: Tuesday, January 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c. uncooked wild rice
1 T. oil
4 c. water
1/2 tsp. salt
1 medium onion, chopped
1 celery rib, sliced
1 medium carrot, sliced
1/2 c. butter
1/2 c. flour
3 c. chicken broth
2 c. milk
1 c. ham, fully cooked, diced
1/2 tsp. rosemary
1/4 tsp. pepper

Directions:
Directions:
In roaster over medium heat, saute rice in oil for 5 minutes. Add water and salt; bring to boil. Reduce heat; cover and simmer for 35 minutes (rice will not be completely cooked). Drain, reserving 1 1/2 cups cooking liquid; set rice and liquid aside separately. In the same roaster, saute onion, celery and carrot in butter until onion is transparent. Reduce heat; stir in flour and cook until bubbly. Gradually add broth and cooking liquid; stirring constantly. Bring to a boil; boil for 2 minutes, stirring constantly. Add milk, ham, rosemary, pepper and rice. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
77 minutes cooking time
Personal Notes:
Personal Notes:
Pat Hyland's recipe

 

 

 

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