*  Exported from  MasterCook  *
 
                        Mad Alice’s  Wild Rice Soup
 
 Recipe By     : Dunghanrach Stoneware Pottery
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups & Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          wild rice -- cooked
    2      tbls          butter
    1      tbls          chopped onion or leek
      1/4  cup           flour
    4      cups          chicken broth
      1/2  tsp           salt
    1      cup           cream
    2      tbls          white or red wine
                         parsley -- minced
    1      can           mushsrooms -- (4 oz)
      1/3  cup           carrots -- grated
      1/2  cup           almonds -- slivered
 
 To cook rice and add 2/3 cup wild rice to  1 1/3 cup water in sauce pan,
 bring to boil, turn to simmer.  Cover and cook 45 to 55 minutes or until
 most of kernels have popped.  Pre-heat over to 350 degrees, melt butter
 in sauce pan and saute onions until transparent, blend in flour and
 gradually add broth.  Cook-stir until mix thickens slightly.  Stir in
 rice and salt and simmer about 5 minutes.  Transfer to soup tureen and
 blend in cream.  Place in oven (20 to 30 min) Remove to base and garnish
 with slivered  almonds and grated carrots.  (Makes 6 to 7 cups.  You will
 wish you had made a double batch.)
 
 NOTE:  I always use fresh mushrooms when I make this soup.  Usually using
 about 1 pound (sliced).  I have also substitued canned condensed milk for
 the cream or used half and half.
 
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