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Cream of Wild Rice Soup Recipe

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

Rene Olson
Added: Saturday, November 10, 2007


2 cans wild rice (drain and rinse)
2 tablespoons butter
1 tablespoon onion
1/4 cup flour
4 cups chicken broth
1 1/2 teaspoon salt
1 1/2 cups water
1/2 cup grated carrots
3 tablespoons slivered almonds
1 pint half and half cream
2 tablespoons dry cooking sherry
2-3 chicken breasts, cooked, cut-up

Combine water, salt and wild rice, simmer. Melt butter in saucepan, saute onion until tender, blend in flour, gradually add broth stirring with a whisk until mixture thickens slightly. Stir into rice and water pan. Add carrots, almonds, chicken and simmer for 5 minutes. Blend in half and half and cooking sherry. Heat to serving temperature.




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