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Wild Rice Soup Recipe

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

Chef Heather
Added: Wednesday, November 7, 2007


1/2c. butter

2 large leeks, finely diced

3/4c. carrots, finely diced

3/4c. celery, finely diced

1/2c. flour

16c. chicken broth

9oz. wild rice

2c. whipping cream or evaporated skimmed milk

1/4c. dry sherry or white wine

8oz. mushrooms, sliced

Salt and pepper

Heat butter over medium heat in a soup pot.

Add leeks, carrots and celery to pot and saute until tender, about 3 minutes.

Add flour and stir well to make a roux.

Cook roux over low heat for about 3 minutes, stirring constantly.

Add chicken broth gradually, stirring well with each addition to eliminate lumps.

Bring to a simmer.

Add the wild rice and the mushrooms and continue to simmer the soup until the rice is done, about 30 minutes.

Add the heavy cream. Season with salt and pepper.

Add the sherry just before serving.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Can also add cooked chicken if desired.




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