CLEVELAND - Autumn finished up our week of morning show cooking with a yummy recipe for wild rice soup. Those of us working on the show can attest to how good it is!
Wild Rice Soup
6 tablespoons butter
1 tablespoon minced onion
½ cup flour
3 cups chicken or vegetable broth
2 cups cooked wild rice
½ cup finely shredded carrots
3 tablespoons chopped/slivered almonds
½ teaspoon salt
1 cup half & half (or 1 12-oz can evaporated skim milk)
Optional: 2 cups cubed, cooked chicken
Parsley and slivered almonds for garnish
Melt butter in sauce pan. Saute onion until tender. Blend in flour, mixing quickly, and gradually add broth. Cook on medium heat, stirring constantly, until mixture comes to a boil. Boil and stir for one minute. Add wild rice, chicken, carrots, almonds and salt. Simmer while stirring for five minutes. Blend in half & half (or condensed skim milk). Heat to serving temperature. Garnish with parsley and almonds, and serve with crusty bread or a salad. Enjoy!