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Wild Rice Soup-White Earth Version Recipe

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This recipe for Wild Rice Soup-White Earth Version, by , is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Martinson Brandt
Added: Saturday, February 12, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons butter
1 tablespoon onion
1/4 cup flour
4 cups chicken broth (homemade, canned, or carton)
2 cups cooked wild rice (Depending on the purity of the rice, it is best to boil once, strain, and reboil--rinsing thoroughly each time unless you are buying store bought rice where you can skip this step).
1/2 teaspoon salt
1 cup Half and Half
2 tablespoons dry cooking sherry (optional)
Minced chives or parsley to garnish
Add vegetables or meat from the optional variations listed below.

Directions:
Directions:
In a saucepan, saute onions in melted butter until tender. Blend flour with onions and add broth gradually. Stir constantly until mixture thickens slightly. Stir in salt and wild rice. Simmer mixture approximately five minutes. Blend in sherry (optional) and Half and Half, heating to serving temperature. Garnish with chives or parsley.

Optional Variations: 1. Add 1/3 grated carrots or diced celery, 2. Add 1/2 lb. chopped ham, 3. Add 3 tablespoons toasted slivered almonds, 4. Add crisp bacon, and/or 5. Add cooked chicken/turkey.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This soup is creamiest if made with hand parched rice but any wild rice will work.

 

 

 

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