Brown 'n' Wild Rice Soup

From Recidemia English
Jump to: navigation, search


Makes 6 servings.



Melt butter in large saucepan or Dutch oven; cook onions and carrots until tender-crisp. Blend in flour; gradually stir in broth. Cook, stirring constantly, until mixture comes to a boil; boil, stirring, 1 minute. Stir in brown rice, wild rice, Ham, pepper, and thyme; simmer, uncovered, about 5 minutes. Stir in half-and-half and sherry. Garnish each serving with almonds.

Other Links[edit]

See also[edit]