Cream of Wild Rice Soup
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1⁄2 cup wild rice, uncooked
- 2 1⁄2 cups water
- 2 tablespoons butter
- 1 teaspoon onion, minced
- 1⁄4 cup flour
- 4 cups chicken broth (or 6 bouillon cubes with 4 cups of water.)
- 1⁄3 cup carrot, grated on large size of grater
- 1 pint heavy whipping cream
- 1 teaspoon cajun seasoning (luzinanne brand is what I use)
- 2 teaspoons dry sherry (optional)
- chopped chives (to garnish)
- salt and pepper
directions
- Bring water to a boil, stir in rice, reduce heat and simmer covered for 45 minutes. (just until the kernals puff open.) Uncover and fluff with a fork. Drain any liquid that may be left. Set aside.
-
Meanwhile, during the cooking of the rice:
- Bring the chicken broth to a low simmer and keep warm.
- In a separate large saucepan, melt butter and add onions. Saute onions until tender. Add flour gradually to the butter and onions and stir constantly with a whisk. Slowly add in the warmed chicken broth while continuing to whisk. (mixture will thicken.
- Stir in the cooked wild rice and carrots. Simmer 5 minutes.
- Blend in the cream and sherry. Heat all to a serving temperature and garnish with chopped chives.
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RECIPE SUBMITTED BY
Dissie
United States