Creamy Wild Rice Soup -- Quad-Cities Online Recipe Book
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Creamy Wild Rice Soup

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Ingredients

6 tablespoons butter or margarine
3 tablespoons chopped green onions
1/3 cup flour
4 cups chicken broth
2 cups cooked wild rice
1/2 cup cooked, cubed ham
1/4 cup finely grated carrots
3 tablespoons chopped pecans
1/4 teaspoon white pepper
1 cup half-and-half
Fresh chopped parsley, optional

Instructions

In a Dutch oven, melt butter or margarine and saute onions. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil. Boil 1 minute.

Stir in wild rice, ham, carrots, pecans and pepper; simmer 5 minutes. Blend in half-and-half; heat to serving temperature. Garnish with parsley. Makes 6 servings.

Marge Kline
Aledo



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  Today is Saturday, Aug. 2, the 214th day of 2014. There are 151 days left in the year.

1864 -- 150 years ago: Because of the National Fast, no paper will be issued from this office tomorrow.
1889 -- 125 years ago: Attracting considerable attention is a sunflower stalk 15 feet high and still growing in the yard of Dr. C. Speidel on 23rd Street in Rock Island.
1914 -- 100 years ago: The municipal bathing beach proposition came up again at the city commission's meeting and a proposition passed, provided that a locker room be constructed at the foot of 7th Street for the accommodation of the bathers.
1939 -- 75 years ago: Plans for erecting a $14,000 warehouse to replace the frame structure at the rear of the Augustana Book Concern were announced.
1964 -- 50 years ago: Hours for tours of the new Deere & Co. Administrative Center on John Deere Road will be changed, effective Monday.
1989 -- 25 years ago: Tuesday night at the Great Mississippi Valley Fair in Davenport the Nitty Gritty Dirt Band gave its fans more than they possibly could have expected. The band took the stage at 9:07 p.m. and didn't leave until 10:40.









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