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Creamy Wild Rice Soup
Rich, earthy, and incredibly comforting, this creamy wild rice soup hits all the right notes on a chilly evening. A hearty base of crisp celery, sweet carrots, and bell peppers builds layers of savory flavor right in the pot. You'll stir in half-and-half to create a luxurious texture that doesn't feel overly heavy. Toasted slivered almonds bring a fantastic nutty finish to the bowl. Grab a slice of crusty bread for dipping, because you won't want to leave a single drop behind.
Equipment
- Saucepan
- Stovetop
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. Building this flavor base slowly ensures a deeply savory soup.
- 2Sprinkle the flour, salt, and pepper over the vegetables and stir well to coat them. 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 so the rice doesn't stick to the bottom.
- 3Pour in the half-and-half, then add the toasted slivered almonds and chopped fresh parsley. Heat the soup gently just until it's hot. Don't let the liquid boil, or the dairy might curdle and ruin the silky texture.
Notes
- Protein swap: To make a chicken or turkey wild rice soup, stir in 4 cups of cubed cooked meat along with the half-and-half.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove so the dairy doesn't separate.
- Prep tip: You'll need 3 cups of already cooked wild rice for this recipe, so plan to boil a batch ahead of time.