Wild Rice& Red Onion Soup

* Exported from MasterCook *

WILD RICE & RED ONION SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soup Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Raw wild rice
1 t Salt
2 lb Red onions
3 tb Olive oil
1 tb Sugar
2 tb Unsalted butter
1 t Crushed dried rosemary
1/2 ts Freshly ground black pepper
1/2 c Dry white wine
1 qt Chicken stock
1 c Parmesan cheese -- freshly
-grated

1. Wash the wild rice by placing it in a 1-quart
saucepan filled with water. Stir the rice around in
the water until the liquid darkens. Drain the rice
through a sieve.
Rinse the saucepan and add 1-1/2 cups of water and
1/2 teaspoon of the salt. Bring to a boil and add the
rice. Turn the heat to low, cover the saucepan, and
simmer for 30 to 35 minutes until the liquid has
evaporated.
Check the rice several times while it is cooking
and fluff it with a fork. Set aside, still covered,
until it is time to add it to the soup.

2. Peel and slice the onions. They should be about
1/8" thick. Slice them on the bias to avoid rings.

3. In a 2-quart saucepan, heat the olive oil. Add
the onions and the remaining 1/2 teaspoon of salt.
Toss to coat the onions with the oil. Cover, and over
low heat, "sweat" the onions for 20 minutes. During
this time, the onions will become limp and give off
their liquid.

4. Remove the cover and turn the heat to medium. Add
the sugar, butter, rosemary, and black pepper. Toss
to mix. Continue cooking uncovered foir another 15
minutes or so until the onions are very lightly
browned. Begin warming your soup plates.

5. Increase the heat and add the wine. Bring to a
full simmer and cook until the wine has almost
evaporated. Stir to make sure that the onions do not
burn.

6. Add the chicken stock, cover, and simmer for 10
minutes. Just before serving, add the wild rice and
cook only long enough to heat the rice.

7. Serve the soup in heated soup plates, sprinkling
each serving with 2 tablespoons of the Parmesan cheese.

_The Country Gourmet Cookbook_ Sherrill & Gil Roth,
1981 Workman Publishing Company ISBN 0-89480-188-0
Typos by Jeff Pruett Received by post from Gail &
Dale Shipp / Baltimore Cooking Echo Picnic '95



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