Brown and Wild Rice Soup
1/3 cup butter or margarine
1/2 cup sliced green onions
1/2 cup shredded carrots
1/2 cup all-purpose flour
4 cups chicken broth
2 cups cooked brown rice
1/2 cup cooked wild rice
1/2 cup minced ham
1/4 teaspoon ground white pepper
1/4 teaspoon thyme
1 cup half and half
1 tablespoon dry sherry (optional)
1/4 cup toasted slivered almonds for garnish
Melt butter in large saucepan or Dutch oven; cook onions and carrots until tender-crisp. Blend in flour; gradually stir in broth. Cook, stirring constantly, until mixture comes to a boil; boil, stirring, 1 minute. Stir in brown rice, wild rice, ham, pepper, and thyme; simmer, uncovered, about 5 minutes. Stir in half and half and sherry. Garnish and serve with almonds.
Make 6 servings.
Each serving provides 352 calories, 9 grams protein, 22 grams fat, 31 grams carbohydrate, 3 grams dietary fiber, 48 milligrams cholesterol and 338 milligrams sodium.
Courtesy of USA Rice Federation.