Soups:

Best Wild Rice Soup

Comment on this recipe

If you think soup is too thick, additional half & half may be added to your satisfaction.

Ingredients

1-1/2 sticks margerine
1 medium onion, chopped
1 cup celery, chopped
3/4 cup flour
9 chicken boullion cubes
3 cups cooked wild rice
3/4 cup cooked ham, cubed
3/4 cup carrots, chopped
4 tablespoons slivered or sliced almonds
5 tablespoons green onions, finely chopped
3 cups half & half
2 cups whipping cream
1 teaspoon pepper
4 tablespoons dry sherry

Instructions

In an 10 inch frypan, melt margarine and saute chopped onions and celery until tender. Sprinkle flour over vegetables until well coated (will be pasty). Dissolve boullion cubes in 4 cups water. Add flour-coated vegetables to broth. Cook and stir until mixture begins to boil; boil one minute. Add cooked wild rice, ham, carrots, almonds, green onions, half & half, whipping cream, black pepper and sherry. Heat to serving temperature, stirring to make sure all is blended. Do not boil! Serves 10. Leftovers may be frozen.

Pauline Tomlinson
Port Byron