Minnesota Wild Rice and Mushroom Soup
I also add diced carrots and some people add celery and water chestnuts.
- 1/3 – ½ C Wild Rice uncooked
- ¼ C Butter
- Small Onion
- 12 oz package fresh mushrooms any kind
- ¼ C Flour
- 2 C Chicken Broth
- 2 C Half and Half*
Cook the Wild Rice until tender (the package has directions. It is usually something like: to 1½ C boiling water add ½ C Wild Rice and cook 50 – 60 minutes).
Melt ¼ C butter in saucepan.
Stir in the flour and Half and Half and stir constantly until thick.
Precook carrots slightly.
Brown onion and sliced mushrooms in fry pan.
Add carrots, onion and mushrooms to broth,
Add Wild Rice.
*Half and half has a fat content of between 10.5 percent and 12 percent. This compares with light cream, which contains anywhere from 16 percent to 29 percent butterfat, and whole milk, which has about 3.5 percent butterfat. NOTE: I usually don't have this around and so have used milk with a few tablespoons of butter. It's not as rich, but we prefer that.