To me nothing tastes better
on a cold winter day
than a bowl of soup!
I made this new recipe last
week and I am here to tell
you that it was
I hope you give it a try.
Wild Rice Soup
1 large carrot, coarsely chopped
2 medium stalks celery, sliced
1 med onion, finely chopped
2 T. butter
3 T. flour
1 t. salt
1/4 t. pepper
1-1/2 c. cooked wild rice
2 c. chicken broth
1c. half and half
1/3 c. chopped parsley
6 slices lean bacon,
cooked and crumbled for garnish
Saute carrot, celery and onion in butter in
3 quart saucepan until veggies are tender.
Stir in flour, salt and pepper.
Stir in wild rice and broth.
Heat to boiling; reduce heat.
Cover and simmer,
stirring occasionally for 20 minutes.
Stir in half and half, almonds and parsley.
Heat just until hot.
Do not boil again after half and half
has been added. Garnish with bacon
Add 1-1/2 cups chopped cooked chicken if desired
to make a heartier soup.
Now, I did not follow the directions completely ;)
Along with the veggies I added some sliced mushrooms.
So that the butter didn't burn I did add a little olive oil.
I also wanted this to be a thick hearty soup
so I just added enough chicken broth to make it thick
and when I added the half and half I DID NOT add
a whole cup I maybe used 1/3 if I used that much.
Definitely used the chicken (1 chicken breast)
I didn't have any almonds or bacon so those got left out.
For the wild rice I used a box of uncle Ben's chicken wild rice.
Feel free to make it your own and
if you try something different let me know.
(recipe came from a handout I received
from Thimbleberries quilt club)
Such a warm hearty soup and very easy!
Now go and give it a try.