Wild Rice Soup
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 383. Vision transcription from the scanned page; needs review.
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Ingredients
- 3 cups chicken broth (see recipe or tip, page 373)
- 1/2 cup uncooked wild rice
- 1/2 cup sliced green onions
- 1/2 cup shredded carrot
- 1 cup light cream or milk
- 2 tablespoons all-purpose flour
- 1/4 teaspoon pepper
- 1 tablespoon dry sherry (optional)
- Snipped parsley or chives
Instructions
- In a medium saucepan combine broth and rice. Bring to boiling; reduce heat. Cover and simmer 45 to 50 minutes or till tender. Stir in onions and carrot during last 5 minutes of cooking.
- Combine cream or milk, flour, and pepper. Stir into rice mixture. Cook and stir till slightly thickened and bubbly. Cook and stir 1 minute more. If desired, stir in sherry. Garnish with parsley or chives.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Creamy Chicken & Wild Rice Soup" by whitneyinchicago; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/29298849@N05/4534953904. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.