"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Creamy Wild Rice Soup Recipe

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

Ruth Schwardt
Added: Sunday, February 17, 2008


4 c. water
1/2 tsp. salt
1/2 c. uncooked wild rice
3 tbsp. ghopped green onions
1/4 c. shredded carrot
3 tbsp. chopped pecans
6 tbsp. butter
1/3 c. flour
2 cans (14 1/2 oz. each) chicken broth
1/2 c. diced fully cooked ham
1/4 tsp. pepper
1 c. half and half cream

In a large saucepan, bring water and salt to a boil. Add rice. Reduce heat; cover and simmer for 50 to 55 minutes or until tender. Remove from heat. Let stand 10 minutes; drain and set aside. In a soup kettle, saute onions, carrot and pecans, in butter for 1 to 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 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.)




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