- 1/2 cup butter
- 1/2 cup chopped onion
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 cups cooked wild rice
- 2 cups half-and-half cream
- In a large saucepan, melt the butter over medium heat.
- Add the onion and cook until tender.
- Stir in the flour until blended.
- Gradually add the chicken broth, stirring constantly.
- Add the salt and pepper.
- Bring to a boil, reduce heat and simmer for 10 minutes.
- Stir in the wild rice and cream.
- Heat through, but do not boil.
- Serve hot.
soup
wild rice
creamy
onion
flour