Cream of Wild Rice Soup

While we lived in a small resort town in Northern Minnesota I discovered my undying love of wild rice. I'm not sure I ever make it the same twice (much like uh... all my recipes?) but use this as a game plan for your dinner tonight and add/delete as your family likes (leave out the chicken, add diced zucchini, etc.). If you happen to live in a part of the country that is still experiencing 90 degree weather, tuck this one away for a cool January evening instead.

Cream of Wild Rice Soup

1 large onion, chopped
1 large carrot, grated
1 celery rib, chopped or diced
4 T butter
1/2 c flour
8 c chicken broth (or use 8 cups water and 8 boullion cubes)
3 c cooked wild rice
1 cup cooked chicken, diced
1 c evaporated milk
salt and pepper to taste

In a saucepan over medium high heat, saute the onion, carrot and celery in the butter until tender but not brown. Stir in flour and blend. Gradually add the broth. Stir in the rice and chicken, season to taste and bring to a boil over medium heat. Cook and stir 2 minutes until thick. Stir in the milk, cook an additional 3-5 minutes and serve. This will make about 8-10 servings.Print Friendly and PDF