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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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As the oldest of eight girls growing up on the farm, I began cooking at an early age! This soupwhich I first had at my sister's housebrings me compliments no matter where I serve it. My husband and I have been married for 51 years, and we have four children and eight grandchildren. Ingredients:
1/3 cup uncooked wild rice |
1 tablespoon canola oil |
1 quart water |
1 medium onion, chopped |
1 celery rib, finely chopped |
1 medium carrot, finely chopped |
1/2 cup butter |
1/2 cup king arthur unbleached all-purpose flour |
3 cups chicken broth |
2 cups half-and-half cream |
1/2 teaspoon dried rosemary, crushed |
1 teaspoon salt |
Directions:
1. In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender. Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Reduce heat; stir in the cream, rosemary and salt. Simmer, uncovered, for about 20 minutes or until rice is tender. Yield: 8 servings (about 2 quarts).
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