Wild Rice Soup….Mmmm…a taste of Minnesota right in a bowl. Ok maybe not, but it sure makes me think of northern Minnesota in the fall. A nice nutty and warm flavor to bring to the table. A sure crowd pleaser!
What you will need:
- 1 1/2 sticks of butter
- 2 tbsp minced onion
- 1 cup gf all-purpose flour ( I use better batter)
- 3 (12 oz.) cans of Chicken broth ( I use Swanson’s)
- 4 Cups cooked wild rice (1 Cup uncooked) or for a quick soup you can use 2-3 cans of canoe brand wild rice)
- 1 Cup finely grated carrots
- 2 Cups finely cubed chicken breast ( you can use ham if you choose, but it will be more salty in flavor)
- 2 cans of chopped sliced mushrooms or sliced sautéed fresh mushrooms about 1/2 cup (optional)
- 3 tbsp chopped, slivered almonds (optional)
- 2 tsp salt
- 2 (12 oz.) cans of fat-free evaporated milk
- 2 tbsp red table wine or dry cooking sherry (optional)
Directions:
- Start by cooking the wild rice according to package instructions. If you opted for the quick route, you can omit this step and time by using 2-3 cans of wild rice ( I use canoe brand)
- Cube chicken and cook until done; set aside
- Melt 1 tbsp of butter in a pan and saute minced onion until tender. Blend in flour; gradually the broth.
- Cook, stirring constantly, until mixture comes to a boil
- Boil one minute, then stir in rice, carrots, chicken or ham, almonds, mushrooms and 1 tsp salt.
- Simmer for about 5 minutes. Blend in evaporated milk and red wine or dry cooking sherry. Heat to serving temperature.
Makes 14 (1 cup) servings
Happy Fall!
Enjoy~
Jamie