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Wild Rice Soup
A comforting bowl of wild rice soup brings rich, earthy flavors to the table. Crisp celery, sweet carrots, and bell peppers build a savory vegetable base. Half-and-half creates a luxurious, creamy texture without feeling overly heavy. Toasted slivered almonds add a welcome crunch to every spoonful. Serve this warm, satisfying dish on a chilly evening with a slice of crusty bread.
Ingredients
- ¼ cup butter
- 4 medium stalks celery, sliced (2 cups)
- 2 medium carrots, coarsely shredded (2 cups)
- 1 large onion, chopped (1 cup)
- 1 medium green bell pepper, chopped (1 cup)
- ¼ cup plus 2 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 cups cooked wild rice ( page 429 )
- 2 cups water
- 2 cans (10 ½ oz each) condensed chicken broth
- 3 cups half-and-half
- 2 ⅓ cup slivered almonds, toasted ( page 22 ), if desired
- ½ cup chopped fresh parsley
Instructions
- 1Melt the butter in a 4-quart saucepan or Dutch oven over medium-high heat. Add the sliced celery, shredded carrots, chopped onion, and bell pepper. Cook for about 10 minutes, stirring frequently, until the vegetables are crisp-tender.
- 2Sprinkle the flour, salt, and pepper over the vegetables and stir to combine. Pour in the cooked wild rice, water, and condensed chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15 minutes, stirring occasionally.
- 3Pour in the half-and-half, then add the toasted slivered almonds and chopped fresh parsley. Heat the soup gently just until it is hot. Do not let the liquid boil, or the dairy may curdle.