Brown and Wild Rice Soup

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Title: Brown and Wild Rice Soup
Yield: 4 Servings
Categories: Soups, Stews


6 tb Butter or margarine
1/2 c Shredded carrots
1/2 c Sliced green onions; tops
-and all
1/2 c All-purpose flour
4 c Chicken stock
2 c Brown rice; cooked
1/2 c Wild rice; cooked
1/2 c Minced ham
1/4 ts White pepper
1/4 ts Thyme
1 c Half and half
1/4 c Toasted slivered almonds
1 tb Dry sherry; optional

Melt butter in a large saucepan or Dutch oven. Cook onions and carrots
until crisp-tender. Blend in flour, the gradually add stock. Cook, stirring
constantly, until mixture comes to a boil. Boil, stirring, one minute. Stir
in cooked rices, ham, pepper and thyme. Reduce heat and simmer, uncovered,
about 5 minutes. Remove from heat. Stir in half and half and sherry. Return
to heat and simmer another minute. Ladle into soup bowls and garnish with

Recipe by: Prodigy Food & Wine Board

Posted to recipelu-digest by "Crane C. Walden" on Feb
5, 1998