Cream of Wild Rice Soup
Recipe: #621
October 16, 2011
Categories: Dinner, Lunch, Soups and Stews, Vegetables, Carrot, Native American, North American, Stove Top more
"Creamy tasting soup that is sure to please. You can use half an half instead of heavy whipping cream if desired. People have different tastes so spice it up if you want. This is just a basic recipe. I usually add some shakes of hot sauce to the soup. You can also omit the sherry if you like. I have added cooked chicken and that was good also. You can change it up as I have said its just a basic recipe. Hope you enjoy! "
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (291 g)
- Calories 215.3
- Total Fat - 6.5 g
- Saturated Fat - 1.7 g
- Cholesterol - 8 mg
- Sodium - 446.7 mg
- Total Carbohydrate - 32.7 g
- Dietary Fiber - 2.6 g
- Sugars - 6.6 g
- Protein - 7 g
- Calcium - 95.6 mg
- Iron - 0.8 mg
- Vitamin C - 1.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Bring water to a boil, stir in rice, reduce heat and simmer covered for 45 minutes. (just until the kernals puff open.) Uncover and fluff with a fork. Drain any liquid that may be left. Set aside.
Step 2
Meanwhile, during the cooking of the rice: Bring the chicken broth to a low simmer and keep warm.
Step 3
In a separate large saucepan, melt butter and add onions. Saute onions until tender. Add flour gradually to the butter and onions and stir constantly with a whisk. Slowly add in the warmed chicken broth while continuing to whisk. (mixture will thicken.)
Step 4
Stir in the cooked wild rice and carrots. Simmer 5 minutes.
Step 5
Blend in the cream and sherry if using.
Step 6
Heat thoroughly and serve garnished with the chopped chives.
Tips & Variations
No special items needed.
1 Reviews
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