Creamy Wild Rice Soup
Total Time: 45 mins
Preparation Time: 30 mins
Cook Time: 15 mins
Ingredients
- Servings: 6
- 1/4 cup extra virgin olive oil
- 1 large onion, chopped
- 4 carrots, diced
- 8 ounces mushrooms, sliced
- 3 stalks celery, sliced
- 1/2 cup whole wheat flour
- 6 -8 cups vegetable stock
- 2 cups dry wild rice, cooked
- 1 tablespoon salt
- 1 teaspoon dry mustard
- 3 teaspoons curry powder
- 1/2 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 2 cups cream
Recipe
- 1 in large saucepan, heat oil (or melt butter). add onions and cook about 5 minutes or until tender. add carrots, mushrooms and celery, cook for 2 minutes. stir in flour, then add in vegetable stock, stirring on high heat. stir in the wild rice and spices. reduce heat and stir in cream; cook until thoroughly heated.
- 2 since i can't find wild rice, i usually use that wild/brown mixture i *can* find. i usually use half and half but it's extra creamy with cream (of course). i love this served with a slice of bread. the original recipe called for sprinkling chopped parsley (1/2 c for the whole thing) at the end, but i like it better without.
- 3 to save dishes, i cook the rice in the same pot as the soup will be made. i just transfer the rice to a container (the one that will store the soup in the fridge) and add it when called for.
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