"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

Wild Rice Soup (via EIV) Recipe

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This recipe for Wild Rice Soup (via EIV), by , is from Lloyds'N'Loves Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Suzy Lloyd
Added: Monday, November 12, 2007


6 Tbsp butter
1 Tbsp minced onion
1/2 C flour
3 C chicken broth
2 C cooked wild rice
1/3 C minced sausage or ham
1/2 C finely grated carrots
3 Tbsp chopped sliced almonds
1/2 tsp salt
1 C half and half
minced parsley to taste

Melt butter in saucepan, and saute onion until tender. Blend in flour. Gradually add broth. Cook while stirring constantly until mixture comes to a boil. Boil for 1 minute.
Stir in rice, ham/sausage, carrots, almonds, and salt. Simmer for 5 minutes. Blend in half and half. Heat to serving temperature. Garnish with minced parsley and chives.




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