Sherried Wild Rice Soup
"Nutty and wonderful! Serves 8 as a main dish or 12 pre-dinner sized servings.
Note: I use shiitake mushrooms, which are wonderful, and since they are large, I dice them."
photo by CaliforniaJan
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
8-12
ingredients
- 2⁄3 cup raw wild rice
- 2 cups water
- 1⁄2 teaspoon salt
- 2 medium leeks
- 3 -4 large mushrooms
- 1⁄2 cup butter
- 1⁄2 cup flour
- 2 quarts chicken broth
- 1 cup light cream
- 3 tablespoons dry sherry
- salt and pepper
- parsley, minced
directions
- Thoroughly wash rice and place in a heavy saucepan with water and salt. Bring to a boil and simmer, covered, until tender but not too soft; about 45 minutes. Fluff with a fork and simmer another 5 minutes, uncovered. Drain well.
- Wash and trim leeks, leaving some of the green part. Chop leeks and mushrooms and saute in butter in a large saucepan until just tender; about 3 minutes. Stirring with a wooden spoon, sprinkle in flour and cook 1 minute. Slowly add chicken broth, blending well, and then rice. Stir with a whisk until thickened, then blend in cream and sherry. Remove from heat before it comes to a boil. Season with salt and pepper to taste.
- Sprinkle each serving with minced parsley.
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Reviews
-
This was a good soup, but I was expecting the rice to be more prominent. It just came out a little on the bland side for our tastes, DH felt it lacked something. In the future, I would probably add some celery with the leeks, maybe a pinch of thyme, and reduce the broth by about half. I used homemade stock (unsalted) and added about a tablespoon of salt to the finished soup pot. I used 4 ounces of sliced baby portabella mushrooms, and next time, I'd add even more. It's a good base recipe, definitely worth another try! -
I made this elegant soup as a starter for our Easter dinner, and it was a huge success. I cooked enough wild rice to make the whole recipe, but only used half since I scaled down the recipe, needing only enough soup to feed five guests. The soup was so good that I plan to make it again tomorrow...it will be fast to put together since I already have cooked rice....I'm thinking that it might be a good idea to have some cooked rice in the freezer to make this soup for impromptu but special meals. To reduce the flour, I shook fast blending flour into the boiling stock only until it thickened slightly, but that was just for personal preference.
RECIPE SUBMITTED BY
I am a native Californian, born in the Los
Angeles area, college in far northern California and now living in southern part of the San Francisco Bay Area.
I love kids and animals. I am an active volunteer at my two teenage daughters' high school as well as a Girl Scout leader. We have two guinea pigs, one Dalmatian, one cockatiel, and one quarter-horse to keep us busy. I had a career as a marketing writer before I became a full-time mom and volunteer, but I still write all the time as well as participate in a monthly book club.
I stay active and have Jazzercized for over 25 years on a regular basis. I also am trying to do some yoga now and ride horses for fun.
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Have been a sports fan since childhood and definitely have enjoyed getting to know about hockey since we have a very successful NHL franchise in our area: Go Sharks!
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