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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Grandma Bueltel's Creamy Wild Rice Soup Recipe

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This recipe for Grandma Bueltel's Creamy Wild Rice Soup is from The Birthday Club Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup wild rice, rinsed
1 Tbls oil
4 cups water
salt to taste
1 med onion diced
1 rib celery, chopped
1 carrot chopped
1/2 cups butter
1/2 cup flour
3 cups chicken broth, hot
1 12/ cups reserved rice stock
2 cups half & half
3/4 cup ham diced
salt & pepper to taste
1/2 tsp ground rosemary
fresh parsley, chopped
Directions:
Directions:
Saute rice in oil. Add the water & salt to taste. Cook until rice is three quarters done. Drain, reserving 1 1/2 cups stock. Saute onions, celery & carrot in butter in a soup pot until onion is transparent. Turn heat down. Mix flour thoroughly and cook about 5 minutes. Stirring frequently. Do not brown. Using a wire whisk, blend in hot chicken stock and rice stock. Cook, allowing to thicken slightly. Add half & half, blending in thoroughly. Add rice, ham, slat, pepper & rosemary. Simmer 20 minutes. Garnish with parsley. Serving size for 10. I usually double this recipe. yum yum...

 

 

 

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