Creamy Wild Rice Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 2 -3 cups cooked wild rice (My mom didn't have a measurement for how much rice, so this may need to be adjusted a bit! I am gues)
- 10 cups chicken broth (4 cups is to cook the rice in)
- 8 ounces sliced mushrooms
- 1 medium onion, chopped
- 1⁄2 cup celery (chopped small)
- 2 cups heavy cream or 2 cups half-and-half
- 2⁄3 cup sherry wine or 2/3 cup white wine
- 1⁄4 cup butter
- 1⁄2 cup flour
- 1 teaspoon Italian herb seasoning
- 1⁄2 teaspoon white pepper
- parsley (to garnish) (optional)
directions
- 1. Soak rice overnight in water (my mom confessed that she rarely did this and the rice always turned out just fine).
- 2. Rinse and drain rice and cook in 4 cups chicken broth (or water) for 30-45 minutes.
- 3. When rice is finished cooking, drain and set aside.
- 4. In large soup pot, melt butter and saute onion.
- 5. Add mushrooms and celery & cook 2-3 minutes.
- 6. Stir in flour slowly.
- 7. Add broth, stirring constantly until thickened.
- 8. Add cooked rice, Italian herb seasoning, white pepper and heat to low.
- 9. Slowly stir in cream and sherry.
- 10. Simmer until ready to serve. Garnish with parsley if desired.
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