WILD RICE SOUP
My ex wife used to teach kindergarten at a parochial school here in South Bend. The principal there used to make this soup for school "carry ins" (apparently the Catholic term for potluck). This is a terrific soup for a cold winters day (like we are currently experiencing here)!
WILD RICE SOUP
3/4 cp wild rice, cooked according to package directions, rinsed, drained well
4 Tbls butter or margarine
1 sm. onion, minced
1/4 cp flour
4 cp chicken broth
1/2 tsp salt
1 cp half and half
2 Tbls dry sherry
1 cp ham cubes
Saute onions in butter until clear. Blend in flour, then gradually add broth. cook stirring constantly until thickened. Stir in rice, salt, and ham. Cook 5 min. Blend in half and half and sherry. Heat to serving temperature!
posted by Mark
WILD RICE SOUP
3/4 cp wild rice, cooked according to package directions, rinsed, drained well
4 Tbls butter or margarine
1 sm. onion, minced
1/4 cp flour
4 cp chicken broth
1/2 tsp salt
1 cp half and half
2 Tbls dry sherry
1 cp ham cubes
Saute onions in butter until clear. Blend in flour, then gradually add broth. cook stirring constantly until thickened. Stir in rice, salt, and ham. Cook 5 min. Blend in half and half and sherry. Heat to serving temperature!
posted by Mark
posted by Great White Bear, @ 4/24/2005 04:28:00 PM
4 Comments:
At 8:35 PM,
Wandering Coyote said…
This is a little too healthy-looking you guys! And it contains booze - shocking!
Here is a butter tart crust recipe I got from Canadian Living, as you requested on ReTorte.
1 1/2 cups all purpose flour
1/4 tsp salt
1/4 cup cold butter,cubed
1/4 cup shortening, cubed
1 egg yolk
1 tsp vinegar
ice water
In a large bowl, combine the flour & salt. With a pastry blender, cut in the butter and shortening until fine crumbs form. In a 1-cup liquid measure, whisk the yolk and the vinegar and add enough ice water to make 1/3 cup. Gradually sprinkle the egg mixture over the flour mixture, stirring briskly with a fork until the pastry comes together. Form into a disc shape and refrigerate at least an hour, or up to 3 days.
I would personally NOT use shortening; I would use all butter or a butter/lard mixture.
I have a great sweet dough recipe from school, but it's in weights and I'd need to convert it into volume (i.e. cups etc.) because I'm guessing not too many people have digital scales in their kitchens. It would be a great recipe for butter tarts, though...
At 8:51 AM,
Isabella di Pesto said…
Thanks WC,
that looks great and will try it with my tomato, carmelized onion and chevre recipe.
Oooops. Not supposed to discuss effete food recipes here. Sorry.
My sister, who converted from Catholicism to Protestenism when she married, used to do cooking for her church. I'm going to ask her for some of her Church Lady recipes and I'll post them here.
(Isabella is embarrassed to admit she has no such recipes in her files. But thanks to the good people here who have taken the time and effort to post recipes and enlighten people like me, I will soon learn the joys of Cool-Whip and Velveeta cuisine.
/::Isabella puts hand up to her forehead, throws her head back and swoons::/
At 8:51 AM,
Isabella di Pesto said…
Thanks WC,
that looks great and will try it with my tomato, carmelized onion and chevre recipe.
Oooops. Not supposed to discuss effete food recipes here. Sorry.
My sister, who converted from Catholicism to Protestenism when she married, used to do cooking for her church. I'm going to ask her for some of her Church Lady recipes and I'll post them here.
(Isabella is embarrassed to admit she has no such recipes in her files. But thanks to the good people here who have taken the time and effort to post recipes and enlighten people like me, I will soon learn the joys of Cool-Whip and Velveeta cuisine.
/::Isabella puts hand up to her forehead, throws her head back and swoons::/
At 12:14 PM,
greatwhitebear said…
Isabella should not be afraid of great lakes cuisine. If she tries it, she may even find it tasty. And it's not all heavy and fattening, as the cake my sister posted above will attest to!
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