"Anyone can have one kid. But going from one kid to two is like going from owning a dog to running a zoo." - P. J. O'Rourke

Thursday, July 31, 2008

Slugs & Grubs

Someone out there asked for the recipe for Slugs & Grubs (known to most of the world as Wild Rice Soup), so here it is.

5 cups cooked wild rice
1/3 cup butter
1/4 cup minced onion
2/3 cups flour (this amount will vary depending on how much chicken stock you use-use enough flour to get it to its desired consistency)
10 2/3 - 12 cups chicken stock
2 - 3 cups celery & carrots, chopped
2 cups whipping cream
2/3 cup dry cooking sherry
minced parsley (optional)
salt & pepper to taste

Melt butter & saute onions. Blend in flour and cook until bubbly. Add chicken stock and stir constantly until slightly thickened. If it reaches a boil and it isn't thick enough, mix some more flour with small amount of cold water and add to soup until desired consistency is reached. Add carrots and celery and cook about 10-15 minutes or until carrots are tender. Add rice and chicken. When that boils add everything else and heat. You can sprinkle the soup with parsley prior to serving if you wish.

The soup is VERY nummy, but definitely not low-fat. I hope you give it a try.

1 comment:

  1. Sounds tasty Barb!I have neer made Wild Rice Soup before.I've eaten my share of Byerly's though.


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