From: robert.foster@nashville.com
Reply-To: robert.foster@nashville.com
Newsgroups: rec.food.recipes
Followup-To: poster
Subject: Cream of Wild Rice Soup
Date: Fri, 01 Mar 96 17:38:06 GMT
Organization: The Nashville Exchange BBS 615-383-0727
Message-ID: <199602191201.HAA16674@mail1.access.digex.net>

 CREAM  OF  WILD  RICE  SOUP

 Ingredients :
 3 c. cooked wild rice
 1 lg. onion, finely diced
 3 carrots, finely diced
 3 ribs celery, finely diced
 1 c. ham, finely diced (or more)
 1/2 c. butter
 3/4 c. flour
 8 c. chicken broth
 Salt & white pepper to taste
 1 c. light cream or half & half

 Preparation :
    Prepare the wild rice.  In a 4 to 5 quart soup kettle, saute
 onion, carrot, celery in the butter about 3 minutes or until the
 vegetables have softened slightly.  Sift in the flour, a little bit
 at a time, stirring and cooking until the flour is blended in well,
 but do not let it brown.  Slowly add the chicken broth, stirring
 until all the flour-butter-vegetable mixture is blended well. Ad the
 wild rice and ham.  Heat thoroughly.  Add the cream and reheat
 gently, but do not boil.  Adjust seasonings as desired.  If soup
 seems too thick, add extra cream or chicken broth.  10 to 12
 servings.



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