Cream of Wild Rice Soup

6
Servings
10m
Prep Time
50m
Cook Time
1h
Ready In

Recipe: #621

October 16, 2011



"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 recipe yields 6 servings
OK

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 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.

Related

Mikekey

You stated this is just a good basic recipe, but you were wrong! It is a GREAT basic recipe! I made 2 additions-a stalk of diced celery, and some leftover cooked turkey cut into cubes-otherwise made as written. Thank you for a new after-Thanksgiving soup favorite.

review by:
(27 Nov 2011)