Creamy Wild Rice Soup
|Wild rice||1⁄2 Cup (8 tbs), uncooked|
|Low-sodium chicken broth||5 Cup (80 tbs), divided|
|Carrots||2 Medium, peeled and coarsely shredded|
|Onion||1 Medium, peeled, finely chopped|
|Celery ribs||2 , finely chopped|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Evaporated skim milk||1⁄4 Cup (4 tbs)|
|Salt||1⁄2 Teaspoon (Or To Taste)|
|Ground black pepper||1⁄4 Teaspoon|
|Dried savory leaves||1 Teaspoon|
|Lemon juice||3 Tablespoon|
Rinse rice; drain.
Combine rice and 2 cups broth in a large saucepan.
Bring to boil; cover and simmer about 1 hour, or until rice is tender.
In a medium skillet, combine margarine, carrots, onion and celery.
Cover and cook over medium heat until vegetables are soft, stirring occasionally.
Add mushrooms and cook, uncovered, about 1 minute, or until mushrooms are soft.
Stir in flour; gradually add remaining 3 cups broth, mixing well until smooth.
Cook over medium heat, stirring constantly, until thickened.
Stir in cooked rice, milk, salt, pepper and savory.
Simmer until heated through, stirring occasionally.
Add lemon juice; mix well.
Garnish with fresh dill, if desired.