Wild Rice Soup
This wild rice soup is so hearty and delicious and you can make it in less than half an hour.
Servings 4 servings
- 2 large carrots washed, peeled & sliced
- 1/3 cup onions diced
- 1/3 cup celery sliced
- 3 slices bacon chopped
- 2 tablespoons butter
- 2 ½ cups mushrooms
- 2 teaspoons rosemary
- 2 teaspoons garlic paste
- ¼ cup flour
- 4 cups vegetable stock can sub chicken or beef
- 1 cup milk or cream see notes if using milk
- 1/3 cup sherry cooking wine optional
- 2 cups wild rice precooked
- Salt & Pepper to taste
Sautee celery, carrots, bacon and onions in butter over medium-high heat, in a large soup pot. About 4-5 minutes.
When vegetables have begun to soften and develop a little color, stir in mushrooms, rosemary and garlic paste. Cook for 2-3 more minutes, making sure to not burn the garlic.
Next stir in the flour. Cook for another 2-3 minutes.
Pour in cooking sherry, milk and stock. While pouring, stir vigorously to ensure the flour is dissolved completely. Bring to a boil and then after lowering the heat, simmer for 10 minutes or until soup is reduced to desired consistency.
Add precooked wild rice and simmer for another 5 minutes.
Serve warm and enjoy!
Freezing Tips: Can be frozen for up to 3 months. First chill soup then place in large ziplock, freezing it flat. When ready to reheat, microwave or warm over medium heat in a pot on the stove.
Calories: 641kcal | Carbohydrates: 78g | Protein: 16g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 97mg | Sodium: 1052mg | Potassium: 740mg | Fiber: 7g | Sugar: 8g | Vitamin A: 6698IU | Vitamin C: 5mg | Calcium: 77mg | Iron: 2mg