Wild Rice Soup
Posted On November 20, 2015
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
Directions
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In a large pot coated with olive oil, sauté the onion and carrots over medium heat until tender, about 5 minutes.
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Stir in the flour.
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Gradually add the broth and let the mixture come to a boil, stirring constantly.
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Meanwhile, prepare the rice according to package directions, omitting any oil and salt.
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Add the cooked rice and cooked chicken and simmer 5 minutes.
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Add the sherry.
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If the soup gets too thick, add more chicken broth or water.
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Boil 1 minute and serve.
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