Creamy Wild Rice Soup
This Creamy Wild Rice Soup is rich and delicious ... enjoy a bowl on a cold day!
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Servings: 6 people
For Wild Rice:
- 1/2 cup wild rice
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 1 large onion, diced
- 1 stalk celery, diced
- 1 carrot, diced
- 10 ounces white mushrooms, diced
- 2 cloves garlic, minced
- 1/4 cup flour
- 4 cups vegetable broth
- 1/4 cup + 1 tablespoon heavy cream
- 1/4 cup minced parsley, divided
Prepare Wild Rice:
Rinse wild rice well. Then combine with 1 1/2 cups water and 1 teaspoon salt in a heavy pot with a lid.
Bring water to a boil, cover pot, and reduce heat to a simmer. Cook until rice kernels puff open, about 50 - 60 minutes.
Remove rice from heat and drain any excess liquid. Set aside for later.
About 20 minutes before rice is done, heat olive oil in a large pot over medium heat.
Add the onion, celery, and carrots to the oil and season with a little salt. Cook until onion just begins to soften.
Stir mushrooms into vegetables; cook until mushrooms are tender and any liquid they release has evaporated, about 5 to 10 minutes.
Add garlic to pot and cook, stirring constantly, until fragrant (about 30 seconds).
Stir flour into vegetables and cook, stirring constantly, until completely mixed in (about 1 to 2 minutes).
Add broth and wild rice to pot. Mix well.
Bring soup to a boil, reduce heat, and simmer until soup thickens, about 15 - 20 minutes.
Mix heavy cream and 1/8 cup parsley into soup. Then remove soup from heat and season to taste with salt and pepper.
Serve soup immediately, topped with a sprinkle of parsley. Enjoy!