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Creamy Wild Rice Soup

Date: January 6, 2017 Author: Judy Albrecht Categories: 1 - 2, 3 - 4, 5 - 6, 7 - 8, 9 - 12, Pre-K / K, Teachers 0

Creamy Wild Rice Soup
Serves: 8
4 cups water
1/2 teaspoon salt
1/2 cup uncooked wild rice
3 tablespoons chopped green onions
6 tablespoons butter
1/3 cup flour
2 cans chicken broth
1/2 cup diced ham (I used cooked chicken or ground turkey)
1/4 teaspoon pepper
1 cup half and half (can use milk but not as creamy)

In a large saucepan bring water and salt to a boil. Add rinsed rice and cook for 50 – 55 minutes or until tender. In a soup kettle or Dutch oven saute onions in butter. Stir in flour, gradually add broth. Bring to a boil, cook for 2 minutes. Reduce heat add ham, pepper, and cooked wild rice. Cover and simmer for 5 minutes. Reduce heat
and add cream and heat through (DO NOT BOIL.) Recipe also called for chopped pecans to be sauteed with onions…

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