My recipes

964794 -- WILD RICE SOUP

2 tbsp. butter
1 tbsp. minced onion
1/4 c. flour
2 c. cooked wild rice
1 c. half and half
c. finely grated carrots, 3 tbsp.
slivered almonds
Melt butter in saucepan. Saute onions until tender. Blend in flour; gradually
add broth. Cook, stirring constantly, until mixture thickens slightly. Stir in
rice and salt. Simmer 5 minutes. Blend in half and half and sherry (and any
variations). Heat to serving temperature. Garnish with parsley or chives.
Makes 6-7 cups.



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