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Wild
Rice Soup from Shirley Kindem, Apple Valley, MN
Brown:
1/4 C butter 1 medium onion, thinly sliced 4 oz. sliced or chopped mushrooms (can sub. canned & add later with juice to
other liquids)
Add: 1/4 C flour, stirring and browning, keep from sticking
Stir in: 4 C chicken stock (can use canned, bullion cubes, or prepare stock
ahead of time--use a package of chicken wings, or a breast. Cook until smooth.
Add: 1-1/2 C cooked wild rice (I like to also add pieces of chicken used in
making stock for a "meatier" soup). Small can sliced water chestnuts
(optional) 1 C 1/2 & 1/2 (substitute canned milk, if necessary) 1/4 C cooking sherry
Heat: Only until piping hot, not boiling. Sprinkle with dry or fresh parsley and serve.
