After complaining about all the gloomy (and lots of rainy) days that we have had all month, April sent me a wonderful recipe for Wild Rice Soup. Chris and I both loved it and enjoyed it with some Wheatfield's ciabatta (with some Irish butter--I'll post about that some other time. It really deserves a separate post). I didn't include the almonds since I was going to use mine for a granola recipe, but I am sure that they would have really added an extra goodness to this recipe. Thanks, April!
Wild Rice Soup-5 servings
2T marg. or butter
2 med. stalks of celery, sliced
1 med. carrot, coarsely shredded or grated
1 med. onion chopped
1 sm. green pepper, chopped
1/4 C. bisquick
1/2 tsp. salt
1/4 tsp. pepper
1 C. water
1 can (10.5 oz. can) condensed chicken broth
1-1/2 cups cooked wild rice
1 C. half and half
1/3 C. slivered almonds, toasted
1/4 C. chopped fresh parsley
1. Melt margarine in 3qt. saucepan over med. high heat. Cook celery, onion, carrot, and bell pepper in margarine for about 4 min., stirring occasionally until tender.
2. Stir in bisquick, salt and pepper. Stir in water, broth, and wild rice. Heat to boiling, stirring frequently; reduce to low. Cover and simmer 15 mins., stirring occasionally.
3. Stir in half and half, almonds and parsley. Heat just until hot, do not boil.
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