"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Creamy Wild Rice Soup  Recipe

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

Contributor:  
Contributor:  
Jeannie (Mills) Sieferman
Added: Saturday, March 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 c water
1/2 tsp salt
1/2 c uncooked wild rice
3 Tbsp chopped green onions
1/4 c shredded carrot
3 Tbsp chopped pecans
6 Tbsp butter or margarine
1/3 c all purpose flour
2 cans (14 1/2 oz each)
1/2 c diced fully cooked ham
1/4 tsp pepper
1 c half and half cream
Green onion strips, optional

Directions:
Directions:
In a large saucepan brings water and salt to a boil. Add rice. Reduce heat; cover and simmer 50 - 55 minutes or until tender. Remove from the heat. Let stand for 10 minutes; drain and set aside. In a soup kettle or Dutch oven, sauté the onions, carrot and pecans in butter for 1-2 minutes. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the ham, pepper and wild rice. Cover and simmer for 5 minutes or until carrots are tender. Reduce heat, add cream and heat through (do not boil). Garnish with green onion strips if desired.

Number Of Servings:
Number Of Servings:
8

 

 

 

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