Creamy Wild Rice Soup
User Reviews
5.0
27 reviews
Excellent
Creamy Wild Rice Soup
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A thick, creamy wild rice soup just like the kind you'd get at an old fashioned supper club in the midwest. My secret ingredients make it the best!
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Ingredients
- 1/2 cup butter
- 4 carrots, peeled and diced
- 4 stalks celery, diced (use those inner leaves, too!)
- 1 onion, peeled and diced
- 3 cloves garlic, minced
- 1/4 cup all purpose flour
- 1/4 cup dry sherry
- 32 ounces chicken broth or stock
- 1 bunch fresh thyme, tied with kitchen twine
- 4 cups cooked wild rice (see cooking instructions in the recipe notes)
- salt and fresh cracked black pepper
- 12 ounce Can evaporated Milk
- 1/2 cup half and half
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Instructions
- Melt the butter in a large Dutch oven or soup pot. Saute the carrots, celery, and onion for 10 minutes over medium heat, stirring often, until the onions are translucent. Add the garlic after 5 minutes. Note: don't brown the veggies, just gently saute.
- Stir in the flour and cook for a minute or two more, again, without browning the flour.
- Add the Sherry to the pot, and give everything a good stir, then add the broth, along with the bundle of thyme and bring to a gentle boil, stirring often.
- Add the cooked rice, and teaspoon of salt and pepper. Cover and gently simmer for 5 minutes. Note: check the pan often to make sure it is simmering and not furiously boiling.
- Remove the thyme bundle, add the evaporated milk and half and half, and heat through. Taste to adjust the seasonings.
- At this point the soup can be cooled and refrigerated overnight. Or you can enjoy right away.
Notes
- how to cook wild rice
- more wild rice recipes to try
- 1 cup of raw rice will yield 4 cups cooked rice.
- Place the rice in a tall sided saucepan and cover with several inches of cold water.
- Bring to a boil, then reduce heat, cover, and let simmer for 40-50 minutes, or until just tender.
- Some of the rice will have split open, but it should still have a nice chewy texture. Taste it to check, and don't over cook.
- wild rice and carrot soup
- creamy chicken with wild rice and mushrooms
- beet and wild rice salad
- cranberry walnut wild rice porridge
Nutrition Information
Show Details
Calories
248kcal
(12%)
Carbohydrates
25g
(8%)
Protein
7g
(14%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
39mg
(13%)
Sodium
487mg
(20%)
Potassium
407mg
(12%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
4560IU
(91%)
Vitamin C
10mg
(11%)
Calcium
131mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 487mg | 20% |
| Potassium | 407mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 4560IU | 91% |
| Vitamin C | 10mg | 11% |
| Calcium | 131mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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