Sunday, January 24, 2010

Minnesota Wild Rice Soup

When the weather was blustery outside, I couldn't resist making some good ol' fashioned Minnesota Wild Rice Soup.  Here is an easy recipe that tastes like home.  Sooo nummy!

Minnesota Wild Rice Soup
2 T butter
1 T minced onion
1/2 C flour
2 (14.5 oz) cans Swanson's chicken broth
2 C cooked wild rice
1/3 C (or more) finely grated carrots, I used one whole carrot, optional
1/2 tsp salt
1 C half and half (I used fat free)
2 T dry sherry

Melt butter and saute onion until tender.  Blend in flour.  Gradually add broth, stirring to avoid lumps.  Cook over med to med-hi heat, stirring constantly until mixture thickens slightly.  Stir in rice, carrots, and salt; simmer about 5 min.  Blend in half and half and sherry; heat to serving temperature.

Variation: add in ham and/or chopped slivered almonds with rice in recipe above.

The best wild rice soup ever....yeah, sure, you betcha!