Wild Rice-Mushroom Soup
Keep this soup in mind for entertaining. It's exceptionally easy, but special because of the wild rice and sherry.
Recipe from Better Homes and Gardens
3 cups chicken broth
1/3 cup wild rice
1/2 cup sliced green onion
1 cup half-and-half or light cream
2 tablespoons all-purpose flour
1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
1/8 teaspoon pepper
1/2 cup sliced fresh mushrooms
1 tablespoon dry sherry
In a medium saucepan combine chicken broth and uncooked wild rice. Bring to boiling. Reduce heat and simmer, covered, for 40 minutes. Stir in green onions and cook for 5 to 10 minutes more or until rice is tender.
Combine half-and-half or light cream, flour, thyme, and pepper. Stir into rice mixture along with mushrooms. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in sherry and heat through. Makes 4 side-dish servings.
Per Serving: cal. (kcal) 177, Fat, total (g) 8, chol. (mg) 22, sat. fat (g) 5, carb. (g) 17, pro. (g) 8, sodium (mg) 608, Percent Daily Values are based on a 2,000 calorie diet
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