*  Exported from  MasterCook  *
 
                         Wild Rice Soup (Isaaksen)
 
 Recipe By     : Judith’s Olney’s FARM MARKET COOKBOOK
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      tablespoons   butter
    1      large         carrot -- scrubbed and sliced
    1      large         onion -- chopped
                         around 3-cup chopped onion
    1                    garlic clove -- sliced
    1      tablespoon    flour
    3      cups          chicken broth -- plus
    1      cup           chicken broth -- as needed
    4      cups          cooked wild rice
                         around 1+1/2-cup raw
    1                    bay leaf
    1      cup           cream
                         freshly ground black pepper
      1/2                lemon; juiced
      1/4  teaspoon      lemon zest
                         salt -- to taste
                         minced fresh parsley
 
 Melt the butter in a heavy soup pot. Add the carrot, onion, and garlic and
 cook over medium heat until the onion is translucent and carrot just
 tender, around 12 minutes. Sprinkle the flour over the vegetables and stir
 for 1 minute to let it absorb the butter.
 
 Add 3 cups of chicken broth, 3 cups of the cooked rice, and the bay leaf.
 Simmer for 15 minutes. Remove the bay leaf and puree the mixture, then add
 1 cup of whole rice, the cream, pepper to taste, and lemon juice and zest.
 You may, if you wish, add more chicken broth or water to make the soup less
 thick. Taste for salt.
 
 Ladle into bowls and garnish with the minced parsley. 
 
 Greg Isaaksen. Small-Town Market: Dane County Market, Capital Square,
 Madison, WI, Judith’s Olney, 1991, Farm Market Cookbook (Doubleday,
 0385410964)
 
 
 
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