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Creamy Wild Rice Soup

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Ingredients
  Wild rice 1⁄2 Cup (8 tbs), uncooked
  Low-sodium chicken broth 5 Cup (80 tbs), divided
  Butter/Margarine 2 Tablespoon
  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
Directions

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.
Set aside.
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Rice

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