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Source: Stop and Smell the Rosemary

Wild Rice Soup
With a healthy assortment of vegetables, this is a highly recommended soup.
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Serves: 6
Prep Time: 10 minutes
Cook Time: 60 minutes
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1/2 cup raw wild rice, rinsed
2 cups water
3 tablespoons unsalted butter
1 medium onion, chopped
3 carrots, peeled and chopped
1/2 cup celery, chopped
1/4 cup chopped green bell pepper
1 slice ham, (1 inch thick), cubed
4 large fresh mushrooms, sliced
1/2 cup all-purpose flour
3 cans (14 1/2 ounces each) chicken broth
1 tablespoon fresh chives, minced
1 cup half-and-half
2 to 4 tablespoons dry sherry




Bring rice and water to a boil in a medium saucepan. Boil 45 minutes. Set aside. Melt butter in a large saucepan. Add onion, carrots, celery, bell pepper, ham, and mushrooms. Saute until vegetables are tender. Add flour and stir until liquid has evaporated. Slowly add chicken broth, whisking to blend thoroughly. Add wild rice and chives. Slowly add half and half. Do not allow to boil. Add sherry just before serving.


Wild rice is best if soaked for 8 hours before cooking.


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