11 January 2011

Creamy Wild Rice Soup

This is the only soup that I make on a regular basis that has not come from our recipe wars... :-)
It is originally a Pampered Chef recipe. I don't know if it is in any of their cookbooks, I received it in a pack of recipe cards as a party gift. My kids love this. I always double the recipe and the kids pack the extra for lunch in their thermoses.

1 cup grated carrots
1 cup sliced mushrooms
1/2 cup coarsely chopped celery
1/2 cup chopped onion
1 TBS butter
1/2 cup all purpouse flour
4 cups chicken broth
1 can (12 oz) evaporated milk
1 1/2 cups cooked wild rice (I use an entire box of Uncle Ben's long grain and wild rice)

Melt butter in saucepan, add in carrots, mushrooms, celery and onions. Cook and stir 3-4 minutes until vegetables are crisp-tender.
Stir in flour. Gradually add broth and milk, whisking until blended. Bring to a boil. Stir in rice. Reduce heat, simmer uncovered for 5 minutes.

OK- I don't add mushrooms (ewwww) or celery. But I do add a bit extra onions and carrots. You can also add 1 cup cooked turkey or chicken along with the rice. I don't because I think it is almost better without and I like having a few meat-less recipes to fall back on.
Like I said, I use the boxed uncle bens rice. I have never tried it with just the wild rice and have no idea how this would taste. I add the entire box when cooked, which is more than called for, but I like chunkier soups.
This is excellent with some crusty bread. (though what soup isn't?)

3 comments:

Joanna said...

This sound really delicious!!

Marie said...

I'm looking forward to trying this out!

Joanna said...

Made this for dinner last night!