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Silky and Creamy Wild Rice Soup

SUBMITTED BY: MARBALET

"The name says it all! For an even richer flavor, you can reduce the amount of whole milk and replace part of it with heavy cream. Garnish with chopped fresh chives."
PREP TIME  15 Min
COOK TIME  1 Hr
READY IN  1 Hr 15 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1/3 cup wild rice
  • 1 cup water
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 3/4 cup chopped onion
  • 1 cup chopped celery
  • 2 teaspoons salt
  • 1/4 teaspoon ground white pepper
  • 1/4 cup all-purpose flour
  • 5 cups milk

DIRECTIONS

  1. Thoroughly rinse wild rice. In a saucepan bring to a boil wild rice, 1/2 teaspoon salt, and water. Reduce heat and simmer 30 to 45 minutes or until tender.
  2. Melt butter, add onions and celery. Cover and cook gently for 5 minutes until vegetables are tender (avoid browning vegetables). Stir in 2 teaspoons salt, pepper, and flour. Remove from heat and add milk, stirring until flour is well blended.
  3. Return to low heat. Cook, stirring constantly, until soup thickens. Add the cooked wild rice and simmer a few minutes to blend flavor. Serve hot, garnished with chopped chives.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 8, 2003 by DREGINEK
This was amazingly good!! I did add a tsp of minced garlic to the onion/butter saute. Right before I added the flour, I added a splash of white wine and let it simmer for 1 min. I then used 1 can of pre-cooked wild rice (drained & rinsed), used only 1/2 tsp of salt, and added 2 chicken breasts, cooked and cubed small. Finally, I only needed 4c of milk. I think this could used some shredded carrots for color but a wonderful tasting soup that everyone loved. I highly recommend this soup and I'll be sure to make it many times to come! Thanks a bunch Holly.

5 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 28, 2004 by GBRECHT
Too much salt!!! Eliminate the 2 teaspoons and it is wonderful. Also use 4 cups of condensed milk, one cup chicken stock -- adds great texture.

3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2004 by sarah
This was really good. I modified it a little...used 1/2 cup of rice, 3 cups of water, 4 cups milk, 1 cup half & half, 1 cup cubed portobella mushrooms, 1 Tbs. garlic, 1 cup chopped carrots. PERFECT.

3 users found this review helpful


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Ragu
Feed Our Kids Well.

NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 299

  • Total Fat: 19.5g
  • Cholesterol: 58mg
  • Sodium: 1247mg
  • Total Carbs: 22.9g
  •     Dietary Fiber: 1.4g
  • Protein: 9.2g

VIEW DETAILED NUTRITION

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