Creamy Wild Rice Soup
Creamy Wild Rice Soup
Submitted by Denise Walburg
Soups and Breads
Ingredients
- 2 cups cooked wild rice
- 1/2 cups Fustini's Sage and Wild Mushroom olive oil
- 2 tablespoons onion, finely chopped
- 1 1/2 - 2 tablespoons flour
- 3 cups chicken broth
- 8 ounces ham, diced
- 1/4 cup cooked bacon, crumbled
- 1/2 cup carrots, grated
- 3 tablespoons slivered almonds
- 1 cup half and half
- 2 tablespoons Fustini's Vinoso vinegar
Directions
- Heat Fustini's olive oil over medium heat. Add onions and sauté, until softened. Blend in flour and cook several minutes to make a roux, then gradually whisk in broth. Cook, stirring constantly until mixture comes to a boil. Boil 1 minute to thicken. Stir in cooked rice, ham, bacon, carrots and almonds. Lower heat and simmer 5 minutes. Blend in half and half and Fustini's Vinoso. Heat through and serve.
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