When cooked properly, this soup has a golden brown color and a light, nutty flavor. It is a great accompaniment to the sauce that is served over the crepes.
1 1/2 c. chicken broth (homemade or canned)
1/4 c. uncooked wild rice
1/4 c. sliced sweet onions
1/4 c. shredded carrot
1/2 c. light cream
1 T. flour
1/8 tsp. pepper
Combine broth and rice in a medium saucepan and boil. Reduce heat and simmer for 45 minutes or until the rice is tender. Stir in onions and carrot and cook 5 minutes more. Combine cream, flour and pepper. Stir into the rice mixture and cook and stir until slightly thickened. Serve in small bowls garnished with fresh parsley or chives.
