Saturday, October 23, 2010

Creamy Wild Rice Soup

Optional: Add a couple of handfuls of chopped spinach in with the cooking liquid.

1 small onion, chopped
1/2 carrot, grated
Olive Oil
1 box (6 oz.) Uncle Bens Long Grain & Wild Rice Original Recipe mix
3/4 c. lentils
6 c. water
3 Chicken Bouillon cubes (vegetable, imitation, or just water all work)
2 c. half-an-half (I used part half-an-half and part cream)
1/2 c. flour
Salt and pepper to taste

Saute onion in oil until translucent. Add the carrot and cook a few seconds. Add the water, bouillon cubes, and lentils. Cook for 20 minutes. Add the wild rice along with spice packet. Simmer an additional 25 minutes until the rice and lentils are both tender.

Stir in half-an-half and season with the salt and pepper to taste.

Combine the flour and enough cold water to make a thin paste. Stir until smooth. Whisk into hot soup and continue to cook until starting to thicken.

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