*  Exported from  MasterCook  *
 
                         WILD RICE & RED ONION SOUP
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soup                             Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   c            Raw wild rice
    1       t            Salt
    2       lb           Red onions
    3       tb           Olive oil
    1       tb           Sugar
    2       tb           Unsalted butter
    1       t            Crushed dried rosemary
      1/2   ts           Freshly ground black pepper
      1/2   c            Dry white wine
    1       qt           Chicken stock
    1       c            Parmesan cheese -- freshly
                         -grated
 
   1.   Wash the wild rice by placing it in a 1-quart
   saucepan filled with water.  Stir the rice around in
   the water until the liquid darkens. Drain the rice
   through a sieve.
      Rinse the saucepan and add 1-1/2 cups of water and
   1/2 teaspoon of the salt.  Bring to a boil and add the
   rice. Turn the heat to low, cover the saucepan, and
   simmer for 30 to 35 minutes until the liquid has
   evaporated.
      Check the rice several times while it is cooking
   and fluff it with a fork.  Set aside, still covered,
   until it is time to add it to the soup.
   
   2.   Peel and slice the onions.  They should be about
   1/8 thick. Slice them on the bias to avoid rings.
   
   3.  In a 2-quart saucepan, heat the olive oil.  Add
   the onions and the remaining 1/2 teaspoon of salt.
   Toss to coat the onions with the oil. Cover, and over
   low heat, “sweat” the onions for 20 minutes. During
   this time, the onions will become limp and give off
   their liquid.
   
   4.  Remove the cover and turn the heat to medium.  Add
   the sugar, butter, rosemary, and black pepper.  Toss
   to mix. Continue cooking uncovered foir another 15
   minutes or so until the onions are very lightly
   browned. Begin warming your soup plates.
   
   5.  Increase the heat and add the wine.  Bring to a
   full simmer and cook until the wine has almost
   evaporated. Stir to make sure that the onions do not
   burn.
   
   6.  Add the chicken stock, cover, and simmer for 10
   minutes. Just before serving, add the wild rice and
   cook only long enough to heat the rice.
   
   7.  Serve the soup in heated soup plates, sprinkling
   each serving with 2 tablespoons of the Parmesan cheese.
   
   _The Country Gourmet Cookbook_  Sherrill & Gil Roth,
   1981 Workman Publishing Company  ISBN 0-89480-188-0
      Typos by Jeff Pruett Received by post from Gail &
   Dale Shipp / Baltimore Cooking Echo Picnic '95
  
 
 
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