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Wild Rice Soup

Serves 6

2 T chopped onion
3 T chopped fresh mushrooms
3 T finely grated carrot
1/4C flour
4 C low-sodium chicken broth, defatted
Dash of salt
1/4 C sherry
1/2 C cooked wild rice
1 C skim milk
1/2 C puréed pumpkin, fresh or canned
Chopped parsley

Sauté onion, mushrooms, and carrot until onion is translucent. Stir in flour and cook for 15 minutes. Add chicken broth and cook for 8 to 10 minutes, stirring frequently. Add salt, sherry, rice, milk, and pumpkin. Cook, stirring, until heated to serving temperature. Serve immediately, garnished with freshly chopped parsley.

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