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Wild Rice Soup Recipe

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

Diane Erickson
Added: Sunday, February 18, 2007


3/4 c. wild rice, uncooked
1 T. vegetable oil
4 c. water
1/2 tsp. salt
1 small onion, chopped
2 celery stalks, chopped
1/8 tsp. dried rosemary
parsley, snipped
2 carrots, diced
1/2 c. butter
1/2 c. flour
2 c. chicken broth
2 c. half & half
3/4 cup cooked ham, chicken or turkey, diced

Rinse rice and saute in oil. Add water and salt; cook 30-40 minutes until just underdone. Drain and reserve 1 1/2 c. liquid. Saute onion, celery and carrots in butter. Reduce heat. Blend in flour and cook 3 to 5 minutes, stirring constantly; don't allow to brown. Blend in chicken broth and rice liquid. Cook until slightly thickened. Add half & half and remaining ingredients. Simmer 20 minutes.

Personal Notes:
Personal Notes:
Diane is the Minnesota connection for wild rice (as Mom knows!). She will send it to anyone upon request. It used to be about $3-$4 a pound but now runs about $6 a pound. You will pay more for naturally grown and harvested (vs. cultivated) rice but it's virtually impossible to tell the difference.




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