Wild Rice Soup
This healthy recipe comes from NDSU Extension Service.
Ingredients
- 2 tablespoons butter
- 1 cup each diced carrots, onions and celery
- 3 tablespoons all-purpose flour
- 3 cups hot chicken broth
- 1 cup cooked wild rice, drained
- 1 cup cubed cooked chicken
- 1 teaspoon thyme, crushed
- 1 cup stemmed fresh button mushrooms, cubed
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
- 2 teaspoons white wine Worcestershire Sauce
- 1cup fresh or frozen peas
- 2 teaspoons minced orange peel
- 3 tablespoons slivered almonds, toasted
- salt and freshly ground black pepper to taste
Directions
Melt butter in Dutch oven and add carrots, onions and celery. Sauté about 5 minutes; add flour
and cook about 5 minutes more, stirring constantly. Add broth and stir to loosen roux from
bottom of pan. Add wild rice, chicken and thyme; let simmer for about a half hour, stirring
frequently. Meanwhile, sauté mushrooms and parsley in olive oil and Worcestershire sauce
about 5 minutes; add to soup, along with peas, orange and almonds. Season with salt and freshly
ground black pepper to taste before serving.
Makes six servings.