Native American Wild Rice Soup |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
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I'm not sure if the Native Americans had sherry or dry white wine. That may be stretching things. Ingredients:
2 cups water |
1/2 cup wild rice, uncooked, rinsed in cold water, drained |
1/2 cup butter |
1 1/2 cups onions, diced |
8 ounces fresh button mushrooms, sliced |
2 teaspoons fresh rosemary, stemmed, minced or 3/4 teaspoon dried rosemary, crumbled |
3/4 cup flour |
8 cups chicken broth |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 cup whipping cream |
2 tablespoons sherry wine or 2 tablespoons dry white wine |
Directions:
1. Place water in medium saucepan, add wild rice and bring to boil over medium heat.
2. Reduce heat to low, cover and simmer for about 45 minutes.
3. Do not drain; set aside.
4. Melt butter in 5 quart Dutch oven or kettle over medium heat.
5. Add onion and mushrooms and saute about 3 minutes, until vegetables soften.
6. Add rosemary.
7. Add flour gradually to mushroom mixture, cooking and stirring frequently over medium-high heat, until mixture boils.
8. Add chicken broth; bring to a boil, boil 1 minute.
9. Stir in reserved wild rice and any remaining liquid, salt and black pepper.
10. Stir in whipping cream and sherry; do not let boil.
11. Serve immediately.
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