Recipe WILD RICE Soup | Old-Fashioned CREAMY STYLE | DIY for Beginners

WILD RICE Soup | Old-Fashioned CREAMY STYLE | DIY for Beginners


Homemade CREAMY WILD RICE SOUP...Perfectly delicious for these chilly winter day or all year round!! Simple and easy to make!! Recipe below...


  • 1/2 cup salted or unsalted butter, cubed
  • 1/4 to 1/2 cup all-purpose flour (depending on thickness of soup desired)
  • 1 tablespoon olive oil
  • 1/4 teaspoon black pepper
  • 4 cups water
  • 1/2 cup onion, finely chopped
  • 2 cups half-and-half or substitute with milk or coconut milk
  • 3 cup chicken broth or substitute with vegetable broth
  • 1/4 cup carrots, grated
  • 1/3 cup uncooked WILD RICE
  • 1/4 cup celery, finely chopped
  • 1 teaspoon salt, optional
  1. In a 2-quart sauce pan, over medium-high heat, add water, olive oil, and wild rice. Bring to a boil. Cover. Reduce to low-heat. Simmer for 30 to 40 minutes or until rice is tender.
  2. In a 4-quart Dutch oven or heavy bottom pan, over medium-high heat, add butter, onion, carrots, and celery. Stir. Cook for 2-3 minutes or until vegetables are tender. Add pepper and flour. Stir 1-2 minutes. Add broth and half-and-half while continuing to stir until mixture has come to a gentle boil. Boil for 1-2 minutes or until mixture has thicken. Remove from heat.
  3. Check rice for tenderness. Add tender rice with liquid to cream mixture. Stir in salt. Heat on low-heat for 5-10 minutes for flavors to blossom fully.
  4. Serve with grated carrots, chopped parsley, or not!! )

TIPS: Store soup in an airtight container up to 3 day in the refrigerator or freeze up to 3 months.


Enjoy your meal!

User Rating: 5 / 5

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