Wednesday, September 30, 2009

Recipe: Pumpkin & Wild Rice Soup

A reader calling herself "Moonchild" sends in this delicious-sounding autumn recipe.

2 cups cooked wild rice
2 tablespoons butter or margarine
1 cup chopped onion
4 cups chicken broth
1 can (16-ounces) pumpkin
1/8 teaspoon white pepper
1 cup heavy cream
Chives or parsley for garnish

Cook wild rice according to package directions. Melt butter in large
saucepan. Add onion and cook until light brown. Stir in broth and pumpkin.
Cook 10 to 15 minutes, stirring occasionally. Add wild rice and pepper; cook
10 minutes longer. Stir in cream; heat to boiling. Serve garnished with
chives or parsley.

Thanks! Readers, we'd love to hear your recipes. Send them to us here.

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