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Wild Rice Soup

2 c Wild rice; cooked
2 tb Butter
1 tb Chopped onion or leek
1/4 c Flour
4 c Chicken broth
1/2 ts Salt
1 c Cream
2 tb White or red wine
Parsley; minced
1 cn Mushsrooms; (4 oz)
1/3 c Carrots; grated
1/2 c Almonds; slivered

To cook rice and add 2/3 cup wild rice to 1 1/3 cup water in sauce pan, bring to boil, turn to simmer. Cover and cook 45 to 55 minutes or until most of kernels have popped. Pre-heat over to 350 degrees, melt butter in sauce pan and saute onions until transparent, blend in flour and gradually add broth. Cook-stir until mix thickens slightly. Stir in rice and salt and simmer about 5 minutes. Transfer to soup tureen and blend in cream. Place in oven (20 to 30 min) Remove to base and garnish with slivered almonds and grated carrots. (Makes 6 to 7 cups. You will wish you had made a double batch.)

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