Elegant and Easy
WILD RICE SOUP
vegetarian adaptation of original recipe by Katherine Brown posted Thu, 17
Dec 1998 13:49:18
WHAT YOU NEED TO SERVE 4
1 medium-sized yellow onion. (in diameter terms, maybe 3-4
inches). halved and sliced
1 cup fresh mushrooms. caps whole and the stems chopped.
3 tablespoons butter.
1/4 cup flour.
4 cups knorr vegetable bullion [the experiment with miso flopped]
white pepper
1 1/2 cups COOKED wild rice. Follow the instructions on the
package. Cook the rice ahead of time because it takes more time
than regular rice to cook.
4 oz of light cream and 4 oz of milk
1/4 cup chopped fresh parsley.
Saute the onions and
mushrooms in the butter till the onions are lightly brown and tender.
Transfer them to a pot big enough to make four servings of soup in. Add
the flour. Stir, over
MEDIUM LOW heat for about 30 seconds [blending it in with the butter- you
may want to add a little more butter 1-2 tbls at this point] .
SlowlyAdd the broth as you stir it in to avoid lumps. Cook about ten
minutes. Add the rice, cream, and milk. simmer on low until hot but not
boiling. Add white pepper to taste.
Add fresh parsley, and serve.
Bill Barowy, Associate Professor
Lesley College, 31 Everett Street, Cambridge, MA 02138-2790
Phone: 617-349-8168 / Fax: 617-349-8169
http://www.lesley.edu/faculty/wbarowy/Barowy.html
_______________________
"One of life's quiet excitements is to stand somewhat apart from yourself
and watch yourself softly become the author of something beautiful."
[Norman Maclean in "A river runs through it."]