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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.