Mixed Rice Soup
|Instant chicken broth and seasoning mix||3 Cup (48 tbs)|
|Minced onion||1⁄4 Cup (4 tbs)|
|All purpose flour||1 Teaspoon|
|Water||2 1⁄4 Cup (36 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Cooked wild rice||1⁄2 Cup (8 tbs)|
|Cooked long grain rice||1⁄2 Cup (8 tbs)|
|Evaporated skimmed milk||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Teaspoon|
In 1 1/2-quart saucepan heat margarine until bubbly and hot; add onion and saute, stirring constantly, until translucent.
Add flour and stir quickly to combine; gradually stir in water.
Add sherry and broth mix and, stirring constantly, bring to a boil.
Reduce heat to low and cook, stirring, until mixture thickens.
Remove pan from heat; add rice and milk and stir to combine.
Return to low heat and cook until soup is heated through (do not boil); serve each portion garnished with 1 teaspoon chopped parsley.