Sunday, April 12, 2009

Creamy Wild Rice & Mushroom Soup

3 ¼ cups Chicken Broth
1/3 cup Wild Rice (Uncooked)
½ cup Sliced Green Onion
½ cup Sour Cream
½ cup Milk
1-2 tbsp. Crumbled Blue Cheese
2 tbsp. All-Purpose Flour
1 tsp. Snipped Fresh Thyme OR ¼ tsp. Dried Thyme, crushed.
1/8 tsp. Ground Black Pepper
1 cup Sliced Fresh Mushrooms

In a medium sauce pan, combine the chicken broth and the uncooked rice. Bring to a boil. Reduce heat and simmer, covered for 25 minutes until rice is tender. Stir in the green onion. Whisk together the sour cream, milk, flour, thyme and pepper till well blended. Add to the rice mixture. Add mushrooms and blue cheese. Cook and stir till thickened.
Makes 4 servings.

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