Creamy Wild Rice Soup
User Reviews
5
Creamy Wild Rice Soup
Description
The Creamy Wild Rice Soup begins with butter-sautéed carrots, celery, and onion softened but not browned, accented with minced garlic. All-purpose flour is added briefly to create a light roux, thickening the soup. Dry sherry and chicken broth provide the cooking liquid, infused with a bundle of fresh thyme that imparts herbal depth. Tender cooked wild rice is incorporated to add chewy texture and nutty flavor.
After simmering to meld flavors, the thyme bundle is removed, and evaporated milk with half and half enrich the soup, creating a creamy, smooth consistency. Fresh cracked salt and black pepper adjust the seasoning balance. The resulting soup offers a blend of soft vegetables, chewy wild rice, and a lightly creamy broth with subtle herbal notes and a slight sweetness from the sherry.
This soup serves as a comforting starter or main, perfect with crusty bread or a simple salad. It can be cooled and refrigerated overnight to develop flavors further or enjoyed immediately.
When cooking wild rice separately, simmer it until tender but still chewy, avoiding overcooking to maintain texture in the finished soup.
Ingredients
- 1/2 cup butter
- 4 carrot peeled, diced
- 4 talks celery diced, use 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 thyme fresh, tied with kitchen twine
- 4 cups wild rice cooked
- salt fresh cracked
- black pepper fresh cracked
- 12 ounce evaporated milk can
- 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.
Notes
- Cook raw wild rice by boiling it covered for 40-50 minutes until tender but still chewy.
- This soup can be refrigerated overnight to enhance flavor before reheating for serving.
- Use a tied bundle of fresh thyme for easy removal after simmering the soup.
- Adjust salt and pepper to taste after adding dairy for balanced seasoning.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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