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Recipe of the Month

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.

Services 4-6

Note: I always double the recipe, that way there are plenty of leftovers.



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