Wild Rice Soup(Isaaksen)

* Exported from MasterCook *

Wild Rice Soup (Isaaksen)

Recipe By : Judith's Olney's FARM MARKET COOKBOOK
Serving Size : 8 Preparation Time :0:00
Categories : Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons butter
1 large carrot -- scrubbed and sliced
1 large onion -- chopped
around 3-cup chopped onion
1 garlic clove -- sliced
1 tablespoon flour
3 cups chicken broth -- plus
1 cup chicken broth -- as needed
4 cups cooked wild rice
around 1+1/2-cup raw
1 bay leaf
1 cup cream
freshly ground black pepper
1/2 lemon; juiced
1/4 teaspoon lemon zest
salt -- to taste
minced fresh parsley

Melt the butter in a heavy soup pot. Add the carrot, onion, and garlic and
cook over medium heat until the onion is translucent and carrot just
tender, around 12 minutes. Sprinkle the flour over the vegetables and stir
for 1 minute to let it absorb the butter.

Add 3 cups of chicken broth, 3 cups of the cooked rice, and the bay leaf.
Simmer for 15 minutes. Remove the bay leaf and puree the mixture, then add
1 cup of whole rice, the cream, pepper to taste, and lemon juice and zest.
You may, if you wish, add more chicken broth or water to make the soup less
thick. Taste for salt.

Ladle into bowls and garnish with the minced parsley.

Greg Isaaksen. Small-Town Market: Dane County Market, Capital Square,
Madison, WI, Judith's Olney, 1991, Farm Market Cookbook (Doubleday,
0385410964)



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