Wild Rice Soup

This is the perfect meal for lunch the day after Thanksgiving. 

You’ll Need

  • 1/2 cup chopped onion
  • 1/2 cup finely chopped peeled carrots
  • 1/2 cup all-purpose flour
  • 3 cups chicken stock
  • 1 (6-ounce) package long grain and wild rice
  • 1 cup chopped cooked chicken or turkey
  • 3 tablespoons sherry
  • In a large pot coated with olive oil, sauté the onion and carrots over medium heat until tender, about 5 minutes.
  • Stir in the flour.
  • Gradually add the broth and let the mixture come to a boil, stirring constantly.
  • Meanwhile, prepare the rice according to package directions, omitting any oil and salt.
  • Add the cooked rice and cooked chicken and simmer 5 minutes.
  • Add the sherry.
  • If the soup gets too thick, add more chicken broth or water.
  • Boil 1 minute and serve.

Will Clower Articles

(Visited 1 times, 1 visits today)

Add a Comment

Your email address will not be published. Required fields are marked *