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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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My mom has been making this version of wild rice soup for years so I wanted to post it for safe keeping. Its creamy, delicious and warms you up during the cold winter months! Ingredients:
2 -3 cups cooked wild rice (my mom didn't have a measurement for how much rice, so this may need to be adjusted a bit! i am gues) |
10 cups chicken broth (4 cups is to cook the rice in) |
8 ounces sliced mushrooms |
1 medium onion, chopped |
1/2 cup celery (chopped small) |
2 cups heavy cream or 2 cups half-and-half |
2/3 cup sherry wine or 2/3 cup white wine |
1/4 cup butter |
1/2 cup flour |
1 teaspoon italian herb seasoning |
1/2 teaspoon white pepper |
parsley (to garnish) (optional) |
Directions:
1. 1. Soak rice overnight in water (my mom confessed that she rarely did this and the rice always turned out just fine).
2. 2. Rinse and drain rice and cook in 4 cups chicken broth (or water) for 30-45 minutes.
3. 3. When rice is finished cooking, drain and set aside.
4. 4. In large soup pot, melt butter and saute onion.
5. 5. Add mushrooms and celery & cook 2-3 minutes.
6. 6. Stir in flour slowly.
7. 7. Add broth, stirring constantly until thickened.
8. 8. Add cooked rice, Italian herb seasoning, white pepper and heat to low.
9. 9. Slowly stir in cream and sherry.
10. 10. Simmer until ready to serve. Garnish with parsley if desired.
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