Creamy Wild Rice And Mushroom Soup

Christy Rost


2tablespoons olive oil
2cups peeled and diced carrots
1 ½cups diced celery
1medium chopped onion
1pound sliced mushrooms
3tablespoons flour
2 ½quarts homemade chicken stock or lowfat canned chicken br
¾cup uncooked wild rice
1cup heavy cream or half-and-half
salt and freshly ground black pepper, to taste
1tablespoon chopped fresh parsley

Preheat a large stockpot over medium heat, add olive oil, and swirl to coat bottom of pot. Add carrots, celery, and onion. Sauté vegetables 5 minutes until softened. Gently stir in the mushrooms and sauté 2 more minutes.

Reduce the heat to medium-low. Sprinkle flour over the vegetables and cook, stirring constantly, 2 minutes. Gradually pour in a small amount of chicken stock, stirring gently to loosen the flour from the bottom of the stockpot. As the mixture thickens, add additional stock, stirring well. When the mixture is smooth and thick, pour in the remaining chicken broth.

Raise the heat to medium-high, cover, and bring the soup to a low boil. Reduce the heat to low, stir in wild rice, and simmer 1 hour.

After 1 hour, stir in half-and-half and check soup for seasonings. Cover and cook 10 minutes. Correct seasonings and stir in chopped parsley; cook 5 minutes.

Recipe serves 8.

Category: Soups