This creamy wild rice soup is perfect for a hearty lunch or light supper.
It’s snowing here in Minnesota…funny how that snow always looks so beautiful in December, but now, in January, it has lost its appeal. It IS only January and spring is still weeks away, so let’s take advantage of the flurries and make some soup!
I love almost every kind of soup (OK…maybe not a big fan of clam chowder) but this is one of my all time favorites. This was a recipe that my mom had typed up and placed in her binder of favorites. The original recipe came from a local grocery store cookbook. She altered it slightly each time she made it until she landed on this one. Sometimes she stirred in diced leftover ham or shredded chicken to mix it up….that’s up to you. I usually follow the original recipe and skip adding meat. Instead, I serve it with crispy crumbled bacon and chives for topping. You can also serve it sprinkled with croutons or toasted slivered almonds.
The soup is thick and hearty and all that creaminess comes from a hefty dose of half and half. Mmmmmm!! Serve this with some crusty bread and a salad to round out dinner. I made a double batch today, so I can pack up individual servings and freeze them until the next snowfall. Happy Cooking!
Yields 4 servings (1 1/3 cups each)
- 6 tablespoons butter
- 3 tablespoons finely chopped onion
- 1/2 cup flour
- 3 cups chicken broth
- 2 1/4 cups cooked wild rice
- 1 1/3 cups half and half
- 2 tablespoons dry sherry (optional)
- -snipped chives and chopped bacon for topping
- In large saucepan, melt butter over medium heat; saute onion 2 minutes, until tender, but not brown.
- Stir in flour and cook 1 minute, stirring constantly.
- Gradually stir in broth; cook, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute.
- Stir in wild rice and simmer 5 minutes. Stir in half and half and sherry.
- Cook, stirring often, 3-5 minutes, until heated through.
- Serve with chives and bacon for topping.