Minnesota Wild Rice Soup
|3 carrots, finely diced; (about 1 cup)|
|2 leeks,; (white and light green part) finely diced. (about 2 1/2 cups)|
|2 stalks celery; finely diced (about 1 cup)|
|1/4 cupall-purpose flour|
|2 quarts chicken broth|
|3/4 cupwild rice|
|1/2 teaspoonsalt--or to your taste|
|3/4 cuphot cream; ( I used 1/4 cup, plus 2/4 cup 1% milk)|
|3 Tablespoonsdry sherry|
|1/4 cupminced chives|
Minnesota Wild Rice Soup Preparation
Heat butter in a heavy soup pot over medium heat. Add the carrots, leeks, and celery and cook about 5 minutes, stirring occasionally Reduce the heat to low and add the flour. Cook this for about 3 minutes, stirring constantly.
Add the stock to the flour and vegitable mixture, slowly, whisking to avoid lumps. Bring the soup to a simmer. then add the wild rice and salt. Simmer for 45 minutes until the rice is tender, but still a little chewy.
Add the heated cream, sherry, and chives. Season with salt, if necessary. Serve in bowls garnished with parsley.
8 appetizer servings
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