Wild rice is incorporated into a homemade cream of chicken soup with chopped onions, carrots and celery in this soup seasoned with rosemary.
INGREDIENTS (for 8 servings):
- 1/3 cup wild rice
- 1 tablespoon vegetable oil
- 4 cups water
- 1 onion, chopped
- 1 stalk celery, finely chopped
- 1 carrot, finely chopped
- 1/2 cup margarine
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 2 cups half-and-half cream
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
PREPARATION:
Rinse rice; drain. In a medium saucepan, combine rice, oil, and water; bring to a boil. Reduce heat, cover, and simmer for 30 minutes.
Meanwhile, in a large pot, cook onion, celery, and carrots in butter until vegetables are almost tender. Blend in flour, cook and stir for 2 minutes. Add broth and undrained rice, bring to a boil. Cook and stir until slightly thickened.
Stir in cream, rosemary, and salt. Reduce heat and simmer, uncovered, about 20 minutes or until rice is tender.