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May 1998 Issue
Celebrating Mom!
by Ronda L. Halpin
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Wild Rice Soup

When cooked properly, this soup has a golden brown color and a light, nutty flavor. It is a great accompaniment to the sauce that is served over the crepes.
  • 1 1/2 c. chicken broth (homemade or canned)
  • 1/4 c. uncooked wild rice
  • 1/4 c. sliced sweet onions
  • 1/4 c. shredded carrot
  • 1/2 c. light cream
  • 1 T. flour
  • 1/8 tsp. pepper
Combine broth and rice in a medium saucepan and boil. Reduce heat and simmer for 45 minutes or until the rice is tender. Stir in onions and carrot and cook 5 minutes more. Combine cream, flour and pepper. Stir into the rice mixture and cook and stir until slightly thickened. Serve in small bowls garnished with fresh parsley or chives.
  • Yields: 2-3 side dish servings
  • Preparation Time: 1 hour
 
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