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Creamy Wild Rice Soup
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!
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 10 servings
Calories: 248 kcal
Course:
Soup
Cuisine:
American
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
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.
Cup of Yum
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
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
% 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.