Creamy Wild Rice Soup

3 C. cooked wild rice
1 large onion, finely chopped
1 carrot, peeled and shredded
1 C. cooked chicken, finely diced
1/2 C. butter
1 C. flour
8 C. chicken broth
Salt and pepper to taste
1 C. light cream

Melt butter in skillet, and sauté all vegetables until softened slightly. Stir in flour slowly, but do not let mixture brown. Pour into large saucepan. Gradually add broth, stirring until smooth. Add rice, salt and pepper, then heat until bubbly. Add cream, and only heat through, do not boil.

Makes 10 to 12 servings.
 

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