Cream of Wild Rice Soup
Created by Dissie on October 16, 2011
- Servings: 6
- Prep Time: 10m
- Cook Time: 50m
- Recipe #621
Ingredients
- 1/2 cup wild rice, uncooked
- 2 1/2 cups water
- 2 tablespoons butter
- 1/4 cup all purpose flour
- 4 cups chicken broth
- 1/3 cup carrot, grated on large size of the grater
- 1 pint heavy whipping cream
- 1 teaspoon cajun seasoning
- 2 teaspoons dry sherry (optional)
- Chopped chives for garnish
- Salt and pepper to taste
How to Make
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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.
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Step 2: Meanwhile, during the cooking of the rice: Bring the chicken broth to a low simmer and keep warm.
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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.)
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Step 4: Stir in the cooked wild rice and carrots. Simmer 5 minutes.
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Step 5: Blend in the cream and sherry if using.
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Step 6: Heat thoroughly and serve garnished with the chopped chives.
Nutritional Facts
- 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