This soup thickens on standing as the rice absorbs the liquid. Wild rice is really not rice but a grain and has a lovely nutty flavour.
- 4 cups water
- 1/2 teaspoon salt
- 1/2 cup uncooked wild rice (you can find this in the rice aisle at the supermarket)
- 3 tablespoons chopped spring onions
- 1/4 cup shredded carrot
- 3 tablespoons chopped pecans (make sure they are fresh!)
- 6 tablespoons butter
- 1/3 cup flour
- Approx 4 cups good chicken stock
- 1/2 cup diced fully cooked chicken (or ham )
- 1/4 teaspoon pepper
- 1 cup milk (or 1/2 cup cream 1/2 cup milk)
In large saucepan, bring water and salt to a boil and add the rice.
Reduce heat, cover and simmer for 50-55 minutes or until tender.
Remove from the heat and let stand for 10 minutes, drain and set aside.
In a large saucepan, saute the onions, carrot and pecans in butter for 1 to 2 minutes.
Stir in flour until blended.
Gradually add stock.
Bring to a boil, cook and stir for 2 minutes or until thickened.
Reduce heat and add the diced meat, pepper and wild rice.
Cover and simmer for 5 minutes or until the carrots are tender.
Reduce heat. Add milk and heat through (do not boil).
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.