wild rice soup
(1 rating)
This is a quick and delicious soup with just enough sweet and nutty flavor that will have you saying, "more soup ,please." Recipe idea from Saveur Magazine, but tweaked by me. One of my daughter's favorite soups.
(1 rating)
yield
6 serving(s)
prep time
10 Min
cook time
45 Min
method
Stove Top
Ingredients For wild rice soup
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4 cchicken broth
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2 cvegetable broth
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2/3 clong-grain/wild rice blend,uncooked
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1 cfinely chopped onion
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2 stalkcelery and a few leaves chopped fine
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2 tspminced garlic
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2 ccream or half and half
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2 1/2 Tbspcornstarch
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2 tspchopped fresh thyme leaves
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1/2 tspchopped fresh basil
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ground white pepper and kosher salt to taste
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1/2 cthinly sliced button mushrooms
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2 Tbspmaple syrup
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sliced chives and chopped salted peanuts for garnish
How To Make wild rice soup
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1In a 4 quart soup pot, bring both broths and rice to a boil over medium-high heat. Cover and cook, stirring occasionally for 40 minutes. Add onions,celery and garlic and continue cooking until rice is tender , about 10 minutes.
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2In a small bowl, whisk the cream, cornstarch, thyme, basil, and pepper; whisk into soup. Add mushrooms and cook, stirring, until soup thickens, about 15 minutes.
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3Stir in Maple syrup, salt and pepper. Serve and garnish with chopped chives and salted chopped peanuts.
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Categories & Tags for Wild Rice Soup:
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