Recipe: Cream of Wild Rice Soup

Allow Two Hours. Start rice first!

1 cup dry wild rice- cooked
1/2 cup (1 stick) butter
1 carrot, 1 celery stalk, 1 sm sweet onion, 1 package fresh mushrooms, sliced
1/2 lb dice ham or chicken or both. Time Saver: buy sliced lunch meat, cut into 1/4" by 1" strips.
1 cup whipping cream or half and half
chicken bouillon, flour

Prepare rice. Place 1 cup rice in 4 cups water. Heat to boil, reduce heat, cover, simmer for at least one hour, till rice is tender and liquid is absorbed. You may add more water if it simmers off and you want to cook the rice longer.

Coarsely grate carrot. Dice onion. Dice celery.

Melt butter and sautee veggies then meat.

Make the roux: Mix 3/4 cup flour with 1 cup water. Blender works well.

Boil 4 cups water and 8 tsp chicken bouillon.

Add flour paste and 3 cups water.

After it reaches a boil, add 1 cup cream. Reduce to a simmer.

Add rice, veggies and meat. Heat through.

The longer it simmers, the better it is. Freezes well. To make a larger batch, use 2 cups rice and three carrots, three celery stalks and a large onion, 1/2 pound mushrooms, 1 pound ham or chicken.

Veggies :

Cooked Wild Rice:

Chicken and ham:

Butter and Whipping cream:

Blender/food processor: (also good for preparing lizard diets!!)

My two favorite tools:

This is a double batch.

Mmm, I might have to try this...though with my own modifications (I hate mushrooms and celery)

Wow that does look delicious! I'm definitely going to have to try it out, thank you for posting the recipe Nanci