Lake of the Woods

Lake of the Woods

Cream of Wild Rice Soup

• 1/2 cup wild rice (3 oz.)
• 2 1/2 cups of water
• 2 tbsp. butter or margarine
• 1 tbsp. minced onion
• 1/4 cup flour
• 4 cups chicken broth (6 chicken bouillon cubes w/4 c. water)
• 1/2 tsp. salt (or to taste)
• 1/3 cup grated carrots (lg. holes on angle)
• 3 tbsp. slivered almonds
• 1 pt. half and half
• 2 tbsp. dry cooking sherry
• minced parsley or chives

Combine 1/2 cup wild rice and 2 1/2 cups water. Cook (basic recipe) set aside. Prepare chicken broth. Heat and set aside. Melt butter in saucepan, saute onion until tender. Blend flour, gradually add broth stirring constantly with wire whisk until mixture thickens slightly. Stir in cooked rice and salt; add carrots and almonds; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with minced parsley or chives. Serves 6-7.