Introduced at HUFF 2003 – There’s a northwoods country flavor in this hearty appetizer or dinner soup.
- Ready Time :
0 min
Servings
6-8 servings
Ingredients
- 1 tablespoon minced onion
- 2 tablespoons butter
- 1/4 16 all purpose flour
- 4 16s chicken broth
- 1/4 teaspoon salt
- 1 1/2 16s half-and-half
- 2 tablespoons dry sherry
- 2 tablespoons minced parsley or chives
Directions
Cook rice according to package directions. In medium saucepan, saute onion in butter until tender. Blend in flour. Gradually add broth, stirring constantly until mixture slightly thickens. Stir in rice and salt. Simmer 5 minutes. Blend in half-and-half and sherry. Heat to desired temp. Garnish each serving with minced parsley or chives. 6 to 8 servings.
Made by Karan Holley Ford