- 1/3 cup uncooked wild rice
- 1 tablespoon canola oil
- 1 quart water
- 1 medium onion, chopped
- 1 celery rib, finely chopped
- 1 medium carrot, finely chopped
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 2 cups half-and-half cream
- 1/2 teaspoon dried rosemary, crushed
- 1 teaspoon salt
- In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender. Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Reduce heat; stir in the cream, rosemary and salt. Simmer, uncovered, for about 20 minutes or until rice is tender. Yield: 8 servings (about 2 quarts).
Reviews for Wild Rice Soup
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"This is the blandest soup I have ever tasted."
"Awesome bowl of comfort! Thanks for sharing."
"Delicious. Family loved."
"Granny1960, I would use dry potato flakes or corn starch to thicken the soup instead of flour. I use potato flakes to thicken gravies & soups quite often. Just add a bit at a time & let it absorb the flakes until you have the thickness you desire. I add them at the end of the cooking time, just prior to serving. Corn Starch is also a very good thickener. Directions on the container should guide you to know the amount needed."
"@cosmic Mom - how about argo or kingsford cornstarch instead of flour?"