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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.
Notes
- To make a chicken or turkey wild rice soup, stir in 4 cups of cubed cooked chicken or turkey along with the half-and-half.