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Name: Mad Alices Wild Rice Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: Parsley; minced; 2 c Wild rice; cooked; 1 c Cream; 1/4 c Flour; 2 tb Butter; 1/3 c Carrots; grated; 1/2 ts Salt; 1/2 c Almonds; slivered; 4 c Chicken broth; 1 cn Mushsrooms; (4 oz); 2 tb White or red wine; 1 tb Chopped onion or leek

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INGREDIENTS

Parsley; minced
2 c Wild rice; cooked
1 c Cream
1/4 c Flour
2 tb Butter
1/3 c Carrots; grated
1/2 ts Salt
1/2 c Almonds; slivered
4 c Chicken broth
1 cn Mushsrooms; (4 oz)
2 tb White or red wine
1 tb Chopped onion or leek

Servings

INSTRUCTIONS

To cook rice and add 2/3 cup wild rice to 1 1/3 cup water in sauce pan, bring to boil, turn to simmer. Cover and cook 45 to 55 minutes or until most of kernels have popped. Pre-heat over to 350 degrees, melt butter in sauce pan and saute onions until transparent, blend in flour and gradually add broth. Cook-stir until mix thickens slightly. Stir in rice and salt and simmer about 5 minutes. Transfer to soup tureen and blend in cream. Place in oven (20 to 30 min) Remove to base and garnish with slivered almonds and grated carrots. (Makes 6 to 7 cups. You will wish you had made a double batch.) NOTE: I always use fresh mushrooms when I make this soup. Usually using about 1 pound (sliced). I have also substitued canned condensed milk for the cream or used half and half. Recipe by: Dunghanrach Stoneware Pottery Posted to Bakery-Shoppe Digest V1 #191 by mreingarcia@juno.com (Marilyn Garcia) on Aug 16, 1997

NOTES

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Mad Alices Wild Rice Soup

Parsley; minced
2 c Wild rice; cooked
1 c Cream
1/4 c Flour
2 tb Butter
1/3 c Carrots; grated
1/2 ts Salt
1/2 c Almonds; slivered
4 c Chicken broth
1 cn Mushsrooms; (4 oz)
2 tb White or red wine
1 tb Chopped onion or leek

To cook rice and add 2/3 cup wild rice to 1 1/3 cup water in sauce pan,  bring to boil, turn to simmer. Cover and cook 45 to 55 minutes or until  most of kernels have popped. Pre-heat over to 350 degrees, melt butter in  sauce pan and saute onions until transparent, blend in flour and gradually  add broth. Cook-stir until mix thickens slightly. Stir in rice and salt and  simmer about 5 minutes. Transfer to soup tureen and blend in cream. Place  in oven (20 to 30 min) Remove to base and garnish with slivered almonds and  grated carrots. (Makes 6 to 7 cups. You will wish you had made a double  batch.)    NOTE: I always use fresh mushrooms when I make this soup. Usually using  about 1 pound (sliced). I have also substitued canned condensed milk for  the cream or used half and half.    Recipe by: Dunghanrach Stoneware Pottery    Posted to Bakery-Shoppe Digest V1 #191 by mreingarcia@juno.com (Marilyn  Garcia) on Aug 16, 1997

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Nutrition

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Serving Size: 1 Serving (1692g)
Recipe Makes: 1 Servings

Calories: 1682
Calories from Fat: 1031 (61%)

Amt Per Serving		% DV

	Total Fat 114.6g	153 %
	Saturated Fat 69.7g	348 %
	Monounsaturated Fat 31.7g
	Polyunsanturated Fat 5.3g
Cholesterol 387.1mg		119 %
Sodium 3984.3mg		137 %
Potassium 1025.4mg		27 %
Total Carbohydrate 134.9g		40 %
	Dietary Fiber 9.9g	39 %
	Sugars, other 125g
Protein 32.1g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1682

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