Mad Alice's Wild Rice Soup

* Exported from MasterCook *

Mad Alice's Wild Rice Soup

Recipe By : Dunghanrach Stoneware Pottery
Serving Size : 1 Preparation Time :0:00
Categories : Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups wild rice -- cooked
2 tbls butter
1 tbls chopped onion or leek
1/4 cup flour
4 cups chicken broth
1/2 tsp salt
1 cup cream
2 tbls white or red wine
parsley -- minced
1 can mushsrooms -- (4 oz)
1/3 cup carrots -- grated
1/2 cup almonds -- slivered

To cook rice and add 2/3 cup wild rice to 1 1/3 cup water in sauce pan,
bring to boil, turn to simmer. Cover and cook 45 to 55 minutes or until
most of kernels have popped. Pre-heat over to 350 degrees, melt butter
in sauce pan and saute onions until transparent, blend in flour and
gradually add broth. Cook-stir until mix thickens slightly. Stir in
rice and salt and simmer about 5 minutes. Transfer to soup tureen and
blend in cream. Place in oven (20 to 30 min) Remove to base and garnish
with slivered almonds and grated carrots. (Makes 6 to 7 cups. You will
wish you had made a double batch.)

NOTE: I always use fresh mushrooms when I make this soup. Usually using
about 1 pound (sliced). I have also substitued canned condensed milk for
the cream or used half and half.

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