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Listed in: Soups / Wild Rice Recipe Pictures - Hover cursor to scroll if several images:
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4 cups – Water
1/2 tsp. – Salt
1/2 cup – Wild Rice, Uncooked
3 Tbsp. – Green Onions, Chopped
1/4 cup – Carrots, Shredded
3 Tbsp. – Pecans or 3 Tbsp. Walnuts, Chopped
6 Tbsp. – Butter
1/3 cup – All-Purpose Flour
5 cups – Chicken Broth
1/2 cup – Cooked Ham or 1/2 cup Bacon, diced
1/4 tsp. – Pepper
1 cup – Cream
1. In a large saucepan, bring water and salt to boil. Add wild rice. Reduce heat; cover and simmer for 45-60 minutes or until tender.
2. Remove from heat. Let stand for 10 minutes; drain and set aside.
3. In a soup kettle or Dutch oven, sauté the onions, carrots, and walnuts or pecans in butter for 1-2 minutes.
4. Stir in flour until well blended.
5. Gradually add broth. Bring to a boil; cook and stir for a few minutes until thickened. Reduce heat.
6. Add the ham or bacon, pepper, and wild rice to the soup kettle. Cover and simmer for 5 minutes.
7. Reduce heat. Add cream and heat through (but DO NOT boil)
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Recipe Cloud Tags (Createdfrom Ingredients & Instructions):
- cream
- shredded
- kettle
- butter
- through
- gradually
- green
- reduce
- flour
- cooked
- walnuts
- minutes
- chicken
- pecans
- diced
- simmer
