Wild Rice Soup (Isaaksen)

Wild Rice Soup (Isaaksen)

Recipe By : Judith's Olney's FARM MARKET COOKBOOK

8 Preparation Time :

Categories : Rice

Amount Measure Ingredient -- Preparation Method -- -- --

3 tablespoons butter

1 large carrot -- scrubbed and sliced

1 large onion -- chopped

around 3-cup chopped onion

1 garlic clove -- sliced

1 tablespoon flour

3 cups chicken broth -- plus

1 cup chicken broth -- as needed

4 cups cooked wild rice

1/2-cup raw

1 bay leaf

1 cup cream

freshly ground black pepper

1/2 lemon; juiced

1/4 teaspoon lemon zest

salt -- to taste

minced fresh parsley

Melt the butter in a heavy soup pot. Add the carrot, onion, and garlic and cook over medium heat until the onion is translucent and carrot just

tender, around 12 minutes. Sprinkle the flour over the vegetables and stir

for 1 minute to let it absorb the butter.

3 cups of chicken broth,

3 cups of the cooked rice, and the bay leaf.

Simmer for 15 minutes. Remove the bay leaf and puree the mixture, then add

1 cup of whole rice, the cream, pepper to taste, and lemon juice and zest.

You may, if you wish, add more chicken broth or water to make the soup less

thick. Taste for salt.

Ladle into bowls and garnish with the minced parsley. Greg Isaaksen. Small-Town Market: Dane County Market, Capital Square,

1991, Farm Market Cookbook

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