Recipe - Mad Alices Wild Rice Soup

2 cup Wild rice; cooked
2 tablespoon Butter
1 tablespoon Chopped onion or leek
One fourth cup Flour
4 cup Chicken broth
One half teaspoon Salt
1 cup Cream
2 tablespoon White or red wine
Parsley; minced
1 cn Mushsrooms; (4 oz)
1/3 cup Carrots; grated
One half cup Almonds; slivered

To cook rice and add 2/3 cup wild rice to 1 1/3 cup water in sauce pan,
bring to boil, turn to simmer. Cover and cook 45 to 55 minutes or until
most of kernels have popped. Preheat over to 350 degrees, melt butter in
sauce pan and saute onions until transparent, blend in flour and gradually
add broth. Cookstir until mix thickens slightly. Stir in rice and salt and
simmer about 5 minutes. Transfer to soup tureen and blend in cream. Place
in oven (20 to 30 min) Remove to base and garnish with slivered almonds and
grated carrots. (Makes 6 to 7 cups. You will wish you had made a double
batch.)

NOTE: I always use fresh mushrooms when I make this soup. Usually using
about 1 pound ( cut or sliced up ). I have also substitued canned condensed milk for
the cream or used half and half.

Recipe by: Dunghanrach Stoneware Pottery

Posted to BakeryShoppe Digest V1 #191 by mreingarcia@juno.com (Marilyn
Garcia) on Aug 16, 1997