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Wild Rice Soup Recipe

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This recipe for Wild Rice Soup, by , is from Christmas 2016 Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Connie McGinnis


2 c. cooked wild rice
3 c. chicken broth
1/3 c. ham, chopped
1/2 c carrots, chopped or baby peas
1 c. half & half
6 T. butter
1 T. onion, minced
1/2 c. flour
1/2 tsp. salt
3 T. slivered almonds
minced parsley or chives
2 T. dry sherry (optional)

Melt butter in a saucepan and sauté onion. Blend in flour and gradually add broth. Cook, stirring constantly, until mixture comes to a boil and cook 1 minute. Stir in rice, ham, carrots or peas, almonds and salt. Simmer 5 minutes. Blend in half & half and sherry. Heat to serving temperature and serve. Garnish with parley or chives.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Cooking Wild Rice:
1 lb. uncooked wild rice = 2 1/4 c. cooked
1 c. uncooked wild rice = 3-4 c. cooked
1 lb. wild rice makes 20-25 servings

1 c. wild rice, 1 tsp. salt and 4 c. water = serves 6-8
1 lb. wild rice, 10 c. water, 10 tsp. chicken bouillon (no salt) = serves 20-25

Rinse wild rice and place in heavy skillet with water (or water and bouillon). Bring to a boil, cover and simmer until rice kernels are open but not mushy (45-55 minutes). Drain water (but DO NOT drain if cooked in chicken bouillon mixture).

Note from chef: I cooked 1 cup of wild rice in 4 cups water flavored with chicken bouillon. I did this the night before I made the soup; I let the rice sit in the remaining cooking liquid overnight then added the whole thing to the soup (but this was for a double batch).




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