Creamy Wild Rice Soup
This Creamy Wild Rice Soup is rich and delicious ... enjoy a bowl on a cold day!
For Wild Rice:
extra virgin olive oil
+ 1 tablespoon heavy cream
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!
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Creamy Wild Rice Soup https://hellolittlehome.com/creamy-wild-rice-soup/