Cathleen's Kitchen

SOUR CREAM & WILD RICE SOUP

Ingredients:
4 slices bacon, chopped
1/2 cup onion, chopped
1 cup celery, chopped
1/3 cup all-purpose flour
1/8 tsp. pepper
14-1/2 oz. can chicken broth
1-3/4 cup wild rice, cooked
1 cup sour cream
2 cups milk

In a 2 quart saucepan, cook bacon over medium-high heat until bacon begins to brown, about 3 to 5 minutes. Add onion and celery; coninue cooking, stirring ocasionally, until bacon is brown and vegetables are crisp-tender, about 5 to 7 minutes. Reduce heat to medium; stir in flour and pepper. With wire whisk, stir in broth. Cook over medium heat for 3 to 4 minutes, stirring constantly, or until mixture thickens and comes to a full boil. Boil one minute, stirring constantly. Stir in wild rice, sour cream and milk. Continue cooking until heated through, 4 to 6 minutes. Makes 6 servings.

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