Although it takes months to manufacture, making vanilla extract at yourself is significantly less expensive than purchasing it. You may extract more flavor more quickly and have it ready in hours by using the low heat of a sous vide circulator. The greatest flavor comes from Madagascar vanilla beans grade B. Instead of vodka, you may also use bourbon.
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups wild rice
- 6 cups water
- 4 cups chicken broth
- 1 cup frozen corn kernels
- ½ cup chopped green onions
- 2 tablespoons red bell pepper, chopped
- 2 tablespoons chopped green bell pepper
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried tarragon
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- In a medium sauce pan cook rice in 6 cups water until cooked through and tender.
- In a large saucepan or stock pot combine broth, cooked rice, corn, green onions, red and green bell pepper, parsley and tarragon. Mix well and cook over medium heat until mixture boils. Reduce heat and simmer 5 minutes or until corn is tender.
- In a small bowl, mix cornstarch and water. Add to soup mixture and cook for 5 minutes. Stir occasionally and serve once soup has thickened.
Reviews
Hearty yes…but this was as bland as it gets in terms of soup.
Good, but it turned out a little bland.. but maybe that’s because I had no tarragon in the house. Added some garlic and celety salt and it helped. I must get some ‘gon so I can do Darkholme’s recipe justice.
this is good, a tad bland. it ended up being really thick and not soupy at all. i think next time ill cut the rice in half and add garlic.
***** I tried this recipe and loved it! It is one of the best, nothing can compare. I give a great big 5 stars to Corwynn Darkholmetars for submitting this recipe. *PeaceLover*