Mixed Rice Soup Recipe
Ingredients
| Instant chicken broth and seasoning mix | 3 Cup (48 tbs) | |
| Margarine | 1 Teaspoon | |
| Minced onion | 1⁄4 Cup (4 tbs) | |
| All purpose flour | 1 Teaspoon | |
| Water | 2 1⁄4 Cup (36 tbs) | |
| Dry sherry | 1⁄4 Cup (4 tbs) | |
| Cooked wild rice | 1⁄2 Cup (8 tbs) | |
| Cooked long grain rice | 1⁄2 Cup (8 tbs) | |
| Evaporated skimmed milk | 1⁄2 Cup (8 tbs) | |
| Chopped parsley | 1 Teaspoon |
Directions
In 1 1/2-quart saucepan heat margarine until bubbly and hot; add onion and saute, stirring constantly, until translucent.
Add flour and stir quickly to combine; gradually stir in water.
Add sherry and broth mix and, stirring constantly, bring to a boil.
Reduce heat to low and cook, stirring, until mixture thickens.
Remove pan from heat; add rice and milk and stir to combine.
Return to low heat and cook until soup is heated through (do not boil); serve each portion garnished with 1 teaspoon chopped parsley.
Add flour and stir quickly to combine; gradually stir in water.
Add sherry and broth mix and, stirring constantly, bring to a boil.
Reduce heat to low and cook, stirring, until mixture thickens.
Remove pan from heat; add rice and milk and stir to combine.
Return to low heat and cook until soup is heated through (do not boil); serve each portion garnished with 1 teaspoon chopped parsley.
Chef
