WILD RICE SOUP
Serves 8
Ingredients
1/3 cup uncooked wild rice
1 tablespoon canola oil
1 quart water
1 medium onion, chopped
1 celery rib, finely chopped
1 medium carrot, finely chopped
1/2 cup butter
1/2 cup all-purpose flour
3 cups chicken broth
2 cups half-and-half cream
1/2 teaspoon dried rosemary, crushed
1 teaspoon salt
Directions
In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender. Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice. Bring to a boil; cook and stir until slightly thickened, 2 minutes. Reduce heat; stir in the cream, rosemary and salt. Simmer, uncovered, until rice is tender, about 20 minutes.
Recipe courtesy of Taste Of Home
NOTE: I modified this by doubling up on the rice, adding a bundle of fresh thyme, and adding white pepper to taste.
We started making this after moving to Minnesota, where wild rice is native and cooking with it is nearly a religion. This soup could be a contender for the state's unofficial state dish (move over, tater tot hot dish).
This is possibly MrsTasty's favorite soup. No real surprises, just a cream soup with all the usual suspects, but the wild rice adds a nice little dimension of...chewiness.
I prefer wild rice to regular rice, largely because of that unique (to me) chew factor. I also like the color it lends, especially in a cream soup; those brownish-black streaks are as pretty to see as they are delicious to eat.
The CookingBites Recipe Challenge: Rice
Serves 8
Ingredients
1/3 cup uncooked wild rice
1 tablespoon canola oil
1 quart water
1 medium onion, chopped
1 celery rib, finely chopped
1 medium carrot, finely chopped
1/2 cup butter
1/2 cup all-purpose flour
3 cups chicken broth
2 cups half-and-half cream
1/2 teaspoon dried rosemary, crushed
1 teaspoon salt
Directions
In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender. Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice. Bring to a boil; cook and stir until slightly thickened, 2 minutes. Reduce heat; stir in the cream, rosemary and salt. Simmer, uncovered, until rice is tender, about 20 minutes.
Recipe courtesy of Taste Of Home
NOTE: I modified this by doubling up on the rice, adding a bundle of fresh thyme, and adding white pepper to taste.
We started making this after moving to Minnesota, where wild rice is native and cooking with it is nearly a religion. This soup could be a contender for the state's unofficial state dish (move over, tater tot hot dish).
This is possibly MrsTasty's favorite soup. No real surprises, just a cream soup with all the usual suspects, but the wild rice adds a nice little dimension of...chewiness.
I prefer wild rice to regular rice, largely because of that unique (to me) chew factor. I also like the color it lends, especially in a cream soup; those brownish-black streaks are as pretty to see as they are delicious to eat.
The CookingBites Recipe Challenge: Rice
