Soup Season is my favorite season, and THIS one tops them all. Creamy Wild Rice Soup has all the good stuff - wild rice, plenty of veggies, and a creamy roux to bring it all together.
Keyword: creamy soup, wild rice soup
Author: Sue Ringsdorf
2 1/4cupschicken broth
1large onion- chopped
3largecelery stalks- chopped
16oz.sliced mushrooms- either regular white or Baby Bella
kosher salt and freshly ground black pepper- to taste
8-9cupslow sodium chicken broth
1/2cuphalf and half
extra broth for leftovers (if needed)
In a medium stock pot, bring 2 1/4 cups chicken broth to a boil. Add wild rice, and reduce heat to a fast simmer (medium low heat). Place lid on tightly and cook until rice is el dente, or approximately 45-50 minutes (or possibly a few extra minutes). Check towards the end to make sure there is enough broth and that the pan doesn't burn. You may need to add just a bit more broth. Fluff with a fork.
In a large stock pot, heat olive oil and butter over medium heat. Add onion, carrots, celery, mushrooms, and spices (onion powder, rosemary, thyme, kosher salt and pepper). Sauté for 5-6 minutes or until the veggies begin to soften. Add garlic during the last 30 seconds.
Then add flour and stir for 3 minutes, to fully incorporate the flour. Add approximately 8 cups chicken broth and bring to a boil. Reduce heat to a simmer and stir until thickened, approximately 15-20 minutes.
Add cooked wild rice to the soup, along with the milk and the half and half, and let simmer for another 10-15 minutes.
In the roux, you could change up the ratio of milk to half and half, depending on how rich you like your soup.
Keep some extra broth handy, because the rice expands, and your leftovers may need some liquid.