Friday, December 24, 2010


Wild Rice Soup is a tradition at our house on Christmas Eve.
This recipe is so good we could almost go without the rest of the menu!

1 medium onion, thinly sliced
4 oz. fresh mushrooms, sliced or chopped
3 T. butter
1/4 cup flour
4 cups chicken broth
1 1/2 cups cooked wild rice
1 cup half & half cream
1/4 cup dry sherry
chopped parsley

Cut sliced onion into quarters.
Cook onion and mushrooms in butter until onion is transparent.
Add flour and cook for 15 minutes, stirring occasionally.
Add chicken stock and cook approx. 10 minutes, stirring until smooth.
Add wild rice, cream and sherry, stirring until heated throughout.
Garnish with parsley.

6-8 servings


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