May 7, 2012

Cream of Wild Rice Soup

Sometimes I wonder why I don't make homemade soups more often, they're sooo good.  Talk about comfort food.  To top it off they're usually good for you too.  This one has half and half in it, but to balance that there are vegetables and the wild rice, a whole grain.  This is a rich, creamy soup, with a yummy chewiness of wild rice and a surprise crunch from the almonds.  You should try it.  Set your bread maker to have a loaf of bread ready in time for dinner and enjoy a great meal.

1/2 cup wild rice
4 cups chicken broth, divided
1/3 cup slivered almonds, toasted
6 tablespoons butter
1 medium onion, chopped
3 carrots, thinly sliced
2 ribs celery, sliced
1 cup mushrooms, sliced and lightly chopped
1/3 cup flour
1/4 teaspoon salt
1/4 teaspoon white pepper
1 cup half and half

Start wild rice cooking in a small sauce pan with 1 1/2 cup of the broth.  Bring broth to a boil, add rice.  Reduce heat to a hard simmer and cover.  Check rice in 40 minutes.  It may take longer, rice should be tender. 

Toast almonds.  How to toast almonds.

Melt butter in large saucepan; saute onion, celery and carrots till tender.  Add mushrooms, saute 2 more minutes.  Blend in flour, salt and pepper; gradually stir in broth.  Heat to boiling, stirring to prevent scorching on the bottom of the pan.  This will thicken the soup.  Reduce heat to low.  Stir in rice; simmer about 2 minutes.  Blend in half and half and almonds.  Heat to serving temperature.  Do not boil.  Enjoy!

Variations: Add chopped ham or cooked, crumbled bacon.  Add 1/2 teaspoon rosemary.

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