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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

CREAMY WILD RICE SOUP Recipe

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This recipe for CREAMY WILD RICE SOUP is from The Hickman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c wild rice
5 c chicken broth divided
4 T butter
1 large carrot sliced
1 medium onion, chopped
2 medium celery stalks, chopped
1/4 lb fresh mushrooms sliced
2 T flour
1/4 tsp salt
1/4 tsp white pepper
1 1/2 c chopped chicken
1/4 c dry sherry
Directions:
Directions:
RINSE WILD RICE THOROUGHLY IN FINE STRAINER UNDER COLD RUNNING WATER, DRAIN

COMBINE 2 1/2 C CHICKN BROTH AND WILD RICE IN A 2 QUART SAUCEPAN. BRING TO A BOIL OVER MEDIUM-HIGH HEAT. REDUCE HEAT TO LOW; SIMMER, COVERED, UNTIL RICE IS TENDER, ABOUT 1 HOUR. DRAIN AND SET ASIDE

MELT BUTTER IN A 3 QUART SAUCEPAN OVER MEDIUM HEAT. ADD SLICED CARROT; COOK AND STIR 3 MINUTES. ADD CHOPPED ONION AND CELERY AND SLICED MUSHROOMS; COOK AND STIR UNTIL VEGETABLES ARE TENDER, 3-4 MINUTES. WHISK IN FLOUR, SALT, AND WHITE PEPPER UNTIL SMOOTH.

GRADUALLY STIR IN REMAINING 2 1/2 C CHICKEN BROTH. BRING TO A BOIL OVER MEDIUM HEAT; COOK AND STIR UNTIL THICKENED, ABOUT 1 MINUTE. STIR IN CHICKEN AND SHERRY. REDUCE HEAT TO LOW AND SIMMER UNCOVERED UNTIL SOUP IS HEATED THROUGH, ABOUT 3 MINUTES.

SPOON 1/4 C COOKED WILD RICE IN EACH SERVING BOWL AND LADLE SOUP OVER RICE.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 HOUR

 

 

 

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