75 ml (1/4 cup) butter or margarine
125 ml (1/2 cup) flour
1.25 L (5 cups) chicken broth
15 ml (1tbsp) butter or margarine
125 ml (1/2 cup) shredded carrot
125 ml (1/2 cup) finely chopped onion
125 ml (1/2 cup) sliced mushrooms
125 ml (1/2 cup) sliced celery
125 ml (1/2 cup) dry white wine (optional)
500 ml (2 cups) cooked Du Bois Wild Rice
250 ml (1 cup) half and half cream or milk
In a large heavy saucepan, melt 75 ml butter or margarine over medium heat. Blend in the flour and cook for 1 minute. Gradually whisk in 750 ml of the chicken broth; mix until smooth. Bring to boil over medium-high heat, stirring constantly. Add remaining broth; cover and simmer while preparing vegetables.
In a skillet, melt 15 ml butter or margarine over medium heat; add vegetables and sauté 5 to 6 minutes, or until onion has softened. Stir in wine and cook over low heat for 3 minutes; add to thickened broth along with the cooked wild rice. Stir in half and half cream or milk; cover and simmer for 30 minutes.
Serves 8-10
Preparation time: 35 minutes
Recipe from Du Bois Wild Rice Limited
