Small Recipes...Lemon Wild Rice Soup

The Crackers are Gluten Free

  The Better Homes and Gardens Great Cooking for Two has a recipe for Lemon and Wild Rice soup that is excellent. It has an egg stirred in at the end like egg drop soup and the wild rice and lemon are a different taste and texture for a welcome change. 

I stirred too much and broke up the egg more than I meant to.

  You could add some leftover cooked chicken or some chopped ham to make it a heartier soup but I thought it was good just as the recipe calls for. Any left over will warm nicely for another meal or use it for the base of a hot dish by adding white rice, and mushrooms, maybe some almonds. Keep in mind that the better your chicken broth or stock is the better your soup will taste. I used my homemade stock but you can use your favorite broth or stock.

Lemon and Wild Rice Soup

2 cups chicken broth or stock

3 tablespoons wild rice

2 to 3 teaspoons lemon juice

dash of pepper

1 beaten egg (beat lightly with fork)

1 tablespoon sliced green onion (optional)

1 cup of diced ham or cooked chicken (optional)

Directions

In a medium saucepan bring chicken sauce to a boil, add wild rice, cover and lower heat to simmer for about 40 minutes or until rice is tender. 

Stir in lemon juice and pepper. Pour the beaten egg into the broth in a steady stream having the broth quite hot and stir the egg two to 3 times to make threads of the egg.

To serve ladle into bowl and garnish with sliced green onion if desired.