Cream of Wild Rice Soup

[ingredients-list title=”Ingredients” serving_size=””] [ingredients-left] 1 package (6.2 ounces) long grain and wild rice mix 1 cup chopped onion 4-1/2 teaspoons

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1 package (6.2 ounces) long grain and wild rice mix
  • 1 cup chopped onion
  • 4-1/2 teaspoons butter
  • 4-1/2 teaspoons all-purpose flour
  • 1/2 teaspoon ground mace

[/ingredients-left]
[ingredients-right]

  • Pinch white pepper
  • 3 cans (14-1/2 ounces each) chicken broth
  • 2 cups half-and-half cream
  • 1/2 cup white wine or additional chicken broth

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ] Prepare rice mix according to package directions. [/step-item]

[step-item number=”2″ image_url=”” title=”” ] In a large saucepan, sauté onion in butter until tender. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]Stir in the flour, mace and pepper until blended. Gradually stir in the broth, cream, wine or additional broth and cooked rice. [/step-item]

[step-item number=”4″ image_url=”” title=”” ]Bring to a boil, stirring constantly. Serves 10 (2-1/2 quarts).[/step-item][/step-list-wrapper]

Originally Published in Reader's Digest

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