Cream of Wild Rice Soup

• 12 cup wild rice, uncooked
• 2 12 cups water
• 2 tablespoons butter
• 1 teaspoon onion, minced
• 14 cup flour
• 4 cups chicken broth (or 6 bouillon cubes with 4 cups of water.)
• 13 cup carrot, grated on large size of grater
• 1 pint heavy whipping cream
• 1 teaspoon cajun seasoning (luzinanne brand is what I use)
• 2 teaspoons dry sherry (optional)
• chopped chives (to garnish)
• salt and pepper

1. Bring water to a boil, stir in rice, reduce heat and simmer covered for 45 minutes.
2. (just until the kernals puff open.)
3. Uncover and fluff with a fork.
4. Drain any liquid that may be left.
5. Set aside.
6. Meanwhile, during the cooking of the rice:.
7. Bring the chicken broth to a low simmer and keep warm.
8. In a separate large saucepan, melt butter and add onions.
9. Saute onions until tender.
10. Add flour gradually to the butter and onions and stir constantly with a whisk.
11. Slowly add in the warmed chicken broth while continuing to whisk.
12. (mixture will thicken.
13. Stir in the cooked wild rice and carrots.
14. Simmer 5 minutes.
15. Blend in the cream and sherry.
16. Heat all to a serving temperature and garnish with chopped chives.

wild rice, water, butter, onion, flour, chicken broth, carrot, cream, cajun seasoning, sherry, chives, salt

Taken from www.food.com/recipe/cream-of-wild-rice-soup-426753 (may not work)