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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