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Cream Of Wild Rice Soup

Bowl of wild rice soup

 2 cups Cooked wild rice
 ¼ cup Chopped green onion
 ¼ cup Flour
 3 cups Chicken broth
 ½ cup Sherry
 1 cup Half and half
 1 tbsp Fresh chopped parsley

In a heavy 3-quart saucepan, melt butter. Add green onion and stir in flour. Cook flour and butter mixture for two minutes but do not brown.


Stir in chicken stock and sherry; bring to a boil.


Add prepared wild rice.


Reduce heat to a simmer for 10 minutes, stirring occasionally. Add half and half, parsley, and serve.