Once again, I bring you a recipe from my mom. Like last month’s post, this is another perfect soup for those cold winters’ nights. I haven’t yet tried substituting the dairy for almond milk, but I plan on doing so soon (because my daughter would love this!)
Wild Rice Soup
3 cups chicken broth
1/3 c. uncooked wild rice
½ c. sliced green onion
½ c. shredded carrot
1 c. light cream, milk or half & half
2 tbsp. flour
1/8 tsp. (or more) pepper
1 tbsp. sherry (optional)
snipped parsley or chives for garnish (optional)
In medium saucepan, combine broth and rice. Bring to boil, reduce heat, cover and simmer 45-50 minutes. Stir in onions and carrot during last 5 minutes of cooking.
Combine cream/milk, flour, and pepper. Stir into rice mixture. Cook and stir until slightly thickened and bubbly. Once bubbly, cook 1 minute more.
If desired, cook in sherry.
Garnish with parsley/chives.
Note: I always double the recipe, that way there are plenty of leftovers.