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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 help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Connie McGinnis

Category:
Category:

Ingredients:  
Ingredients:  
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)

Directions:
Directions:
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:
6-8
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

Formula:
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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