Minnesota Cream of Wild Rice Soup

[Guest guest]

I love this oup, but it is really rich. I have tried to reduce the amount of

butter, flour, and half & half, but it just doesn't taste as good!

I use more mushrooms than this recipe calls for.

 

MINNESOTA CREAM OF WILD RICE SOUP

 

2 c. cooked wild rice, about 1/2 c. uncooked or more

1 lg. onion, diced

1/2 green pepper, diced

1 1/2 ribs celery, diced

2 lg. fresh mushrooms, diced

1/2 c. (1 stick) butter

1 c. flour

8 c. hot vegetable broth

Salt & pepper to taste

1 c. light cream or half & half

 

Prepare the wild rice according to package or basic

directions. Saute the onion, green pepper, celery and

mushrooms in the butter about 3 minutes or just until

vegetables soften. Sprinkle in the flour, stirring and

cooking until flour is mixed in, but do not let it

begin to brown. Slowly add the vegetable broth, stirring

until all the flour-butter-vegetable mixture is

blended well. Add the rice and season to taste with

salt and pepper. Heat thoroughly, stir in the cream.

Heat gently, but do not boil. About 12 servings.