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!
Servings: 10 servings
Calories: 248kcal
Equipment
- large Dutch oven or soup pot
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.
Notes
how to cook wild rice
- 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.
Nutrition
Calories: 248kcal | Carbohydrates: 25g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 487mg | Potassium: 407mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4560IU | Vitamin C: 10mg | Calcium: 131mg | Iron: 1mg