Smoky Wild Rice and Corn Soup

Submitted by dicentra

"This is fabulous! Cheap, easy and very tasty! Serve with crusty bread so you have something to soak up all the juices. Sometimes I add diced onion."

 

• Ready In: 20mins
• Ingredients: 11
• Serves: 4

ingredients

• 29.58 ml butter
• 1 carrot, sliced
• 4 celery ribs, diced
• 1 onion, diced
• 793.78 g vegetable broth
• 2 bay leaves
• 236.59 ml cooked wild rice (or a blend)
• 7.39 ml thyme
• 481.94 g corn (canned or frozen, if using canned, don't drain)
• 2.46 ml liquid smoke
• 4.92 ml salt

directions

1. In a frying pan, melt butter and cook carrot, celery and onion, stirring occasionally, until carrot is lightly caramelized, 8-10 minutes.
2. Meanwhile, in a soup pot, bring veggie broth to a boil with the bay leaves and simmer over medium heat.
3. Add the rice.
4. Cover and keep simmering until vegetables are ready.
5. Add the cooked veggies, thyme and corn.
6. Cover and simmer until vegetables are heated through.
7. Stir in liquid smoke.
8. Heat through. Discard bay leaves. Serve hot.

Reviews

[StacyMD187373]

This made for a pretty good light supper served with toasted fresh bread. I left out the celery (didn't have), added only a generous pinch of salt and used fresh corn. Out of laziness, I just added the uncooked wild rice (but scaled down to 3/4 cup) to the boiling (chicken) broth. Quick to make and was overall okay.

 

[Kumquat the Cats fr]

This was a nice, light soup. Liked the thyme and liquid smoke additions. This time we used "Emeril's" vegetable broth instead of the bouillon cube we usually use. As a result I didn't think it was salty enough, hah, so I added more. Thanks for a nice dinner soup, and leftovers for lunch today.