|
WILD RICE SOUP - Dexie Dunham |
| 1/3 | cup | wild rice |
| 4 | cups | chicken broth |
| 1/3 | cup | butter |
| 1/2 | cup | celery, diced |
| 1/4 | cup | chopped onion |
| 1/4 | cup | sliced mushrooms |
| 1 | | grated carrot |
| 1 | | diced green pepper |
| 1 | tsp | minced garlic |
| 1/4 | cup | flour |
| 1 | dash | salt |
| 1/4 | tsp | white pepper |
| 1 | tbsp | chopped pimento |
| 3/4 | cup | half and half, or milk |
| 2 | tbsp | cooking sherry |
| | | slivered almonds for garnish |
| | | cooked fowl optional |
|
Combine rice to broth and simmer 45 minutes.
Saute vegetables in butter, then add to broth. Cooked chicken, turkey, or pheasant may be added.
Gradually add other ingredients stirring often. Carefully add flour to thicken.
Garnish with slivered almonds.
|