 |
|
|
easy | 0 servings | prep: 20 minutes | cook: 45 minutes
This is so simple but satisfying. Great fall meal starter or good on its own with lots of crusty bread. Start with cooking the wild rice - just shy of complete. It will continue to finish cooking in the soup.
Ingredients: |
1 cup chopped onion
2 Tbsp butter
4 cups chicken broth or stock
1 (16oz) can pumpkin
1 Tbsp curry pwd
1 1/3 cups cooked wild rice
1/4 tsp white pepper
1 cup cream
Snipped fresh chives or parsley
|
|
|
Directions: |
Saute onion in butter in large saucepan. Stir in broth and pumpkin. Heat, stirring occasionally, over low heat 10-15 minutes. Stir in wild rice, curry powder and pepper. Continue to heat for 10 more minutes. Stir in cream; heat through, but do not boil. Garnish with chives or parsley.
|
|
ADD COMMENT |
|
|
   |
  |
|
|
  |
|
| Your password has been sent to the email address you provided. |
|
|
|
 |
|
|
  |
|
|
  |
|
|
|
|