Brown N Wild Rice Soup Recipe
Ingredients
| Butter/Margarine | 6 Tablespoon | |
| 1/2 cup sliced green onions, including tops | ||
| Carrots | 1/2 Cup (16 tbs), shredded | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Chicken broth | 4 Cup (16 tbs) | |
| Brown rice | 2 Cup (16 tbs), cooked | |
| Wild rice | 1/2 Cup (16 tbs), cooked | |
| 1/2 cup minced ham | ||
| Ground white pepper | 1/4 Teaspoon | |
| Thyme | 1/4 Teaspoon | |
| Half and Half | 1 Cup (16 tbs) | |
| Dry sherry | 1 Tablespoon | |
| Slivered almonds | 1/4 Cup (16 tbs), garnish | |
Directions
Melt butter in large saucepan or Dutch oven; cook onions and carrots until tender-crisp.
Blend in flour, gradually stir in broth.
Cook, stirring constantly, until mixture comes to a boil; boil, stirring, 1 minute.
Stir in brown rice, wild rice, ham, pepper and thyme; simmer, uncovered, for about 5 minutes.
Stir in half-and-half and sherry.
Garnish each serving with almonds.
Blend in flour, gradually stir in broth.
Cook, stirring constantly, until mixture comes to a boil; boil, stirring, 1 minute.
Stir in brown rice, wild rice, ham, pepper and thyme; simmer, uncovered, for about 5 minutes.
Stir in half-and-half and sherry.
Garnish each serving with almonds.
Chef
