Tuesday, January 15, 2008

Wild Rice-Mushroom Soup

This is one of my all-time favorite soups.

Makes 4 side-dish servings
Prep: 15 min.
Cook: 50 min.

  • 3 cups chicken broth
  • 1/3 cup wild rice, uncooked - rinsed and drained
  • 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 1/2 cup sliced fresh mushrooms


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.

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