Guest guest Posted July 23, 2004 Report Share Posted July 23, 2004 This recipe was really good as it is posted, but i rather missed the garlic flavor; i think i am addicted to garlic. Next time i make this i am going add some to the soup. Wild Rice and Spinach au Gratin Soup 2 cups vegetable broth 1/4 cup uncooked wild rice 1/4 cup uncooked brown rice 3 cups shredded spinach 1/4 cup all-purpose flour 3 cups milk 1 cup half-and-half 1/2 tsp. onion powder 1/4 tsp. ground nutmeg 1 1/2 cups shredded Jarlsburg or Swiss cheese 2 Tbs. dry sherry [optional] Heat broth and rice to boiling in a 3-quart saucepan, stirring once or twice; reduce heat. Cover and simmer 40 to 50 minutes or until rice is tender; do not drain. Stir n spinach. Mix together flour and milk until smooth, then add to the soup. Stir in half-and-half, onion powder, and nutmeg. Cook over medium heat, stirring constantly, until mixture thickens and almost boils; remove from heat at this point. Stir in cheese [and sherry if desired]; continue stirring until cheese is melted. Do not boil. Yield: 5 servings This is a great source of vitamin A, vitamin C, and calcium. ~ pt ~ Irreverence is the champion of liberty and its only sure defense. ~Mark Twain Quote Link to comment Share on other sites More sharing options...
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