Pumpkin and Wild Rice Soup
Perfect for Samhuinn
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.
Makes 8 servings
(Source Unknown)
