Creamy Wild Rice Soup
This is a rich and creamy soup, adapted from a recipe that ran many years ago in the Washington Post. This is also a good dish to make ahead on the weekend and serve on a busy night.
- 2 Tbsp. butter
- 3 carrots finely diced
- 2 leeks light green and white parts, finely diced and thoroughly washed
- 2 stalks celery finely diced
- 1/4 cup flour (use wheat/gluten-free, if needed)
- 8 cups reduced-sodium chicken or vegetable broth (or use any variety)
- 3/4 cup wild rice
- 3/4 cup half and half
- 2 - 3 Tbsp. dry sherry or use 1 Tbsp. balsamic vinegar
- In a large stockpot over medium heat, melt the butter. Add the carrots, leeks, and celery and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Reduce the heat to low, add the flour and cook, stirring constantly, for about 3 minutes.
- Slowly add the broth, whisking well to eliminate flour lumps. Bring the soup to a simmer.
- Add the rice, return it to a simmer, and cook, stirring frequently, until the rice is tender but still somewhat chewy, about 45 minutes.
- Warm the half and half in the microwave (about 30 seconds) and add it and the sherry to the soup. Stir to combine and serve it immediately, or refrigerate it for up to 4 days, or freeze it for up to 3 months.
Slow Cooker Directions:
- Add the broth and flour to the slow cooker and whisk until no lumps remain. Add all remaining ingredients except the half and half, and cook on low for 8 - 10 hours or on high for 4 - 5 hours. Add the half and half 30 minutes before serving. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Dice the carrots, leeks, and celery, and thoroughly wash the leeks, or fully prepare and refrigerate or freeze the soup. Scramble Flavor Booster: Add a Parmesan cheese rind to the soup while it’s cooking, if you have one, and season the soup with freshly ground black pepper. Tip: If you are someone who finds the flavor of onions to be overpowering, try leeks. A relative of the onion, leeks are a great way to add a milder onion flavor to recipes. When purchasing leeks, look for those that are straight with dark green leaves and white necks. Nutritional Information Per Serving (% based upon daily values): Calories 267, Total Fat: 11g, 16%; Saturated Fat: 6g, 31%; Cholesterol: 27mg, 9%; Sodium: 240mg, 11%; Total Carbohydrate: 32g, 1%; Dietary Fiber: 3g, 11%; Sugar: 5g; Protein: 11g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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