Sunday, October 30, 2005

Wild Rice Soup

I was cleaning today and found many recipes from my younger years....they are funny, most of them are in the trash. Sorry, no need to laugh when I'm rich and famous.

Here is one of the recipes. I know I've made it and I made it a few times, but not in the last 6 years...minimum. So any recollection of what worked and what didn't are out the door until I try again.

This is a nice hearty soup for the fall.

Wild Rice Soup

Servings: Unknown, can't remember

1 cup cooked, cubed chicken
3 TB Butter
3 TB Flour
1/2 cup of celery, diced, medium pieces
1/2 cup carrot, diced, medium pieces
1/2 medium onion, diced, medium pieces
Salt & Pepper, to taste
2 cups milk
1 can broth, chicken or veg
1 cup wild rice, cooked

Melt butter and over medium high heat, saute onion, celery and carrot until tender. Sprinkle the flour over evenly. Add the broth, whisking. It will thicken pretty quickly. Add the milk, stir until thickened, add the rice and chicken. Heat until warmed through.

Easy right? From what I remember it was. For some people, it might be nice to try some other hearty fall veg, or mushrooms. I'm guessing it will be two to four servings. Make sure when you cook your wild rice to season it appropriately. If I remember correctly, the rice was the most bland thing in this when I made all those years ago.


Dancer in DC said...

I am so hurt that you never have made this for me. What kind of husband are you???


ScottE. said...

Apparently an evil one. I need to have some time and get to the store to plan and make all these things...and now that it's fall...I'll make you Wild Rice Soup.

ScottE. said...

I'm making this tonight, 11/1. I bought two types of rice and decided on one over the other. They basic wild rice for $4 for about 1/2 a cup. I decided against that. So I got the original Uncle Ben's Long Grain & Wild Rice blend. But ultimately I decided against that as well. I bought one of those tubs of Texamati Rice, Red Rice, Pearl Barley and Rye Berries. I thought this would be a nice natural whole grainy mess to put into the soup. I do remember the Wild Rice being way to nutty and crunchy and pasty when I made this 100 years ago. So we'll let you know how it goes. I expect to have many left overs!

Dancer in DC said...

OK, so ScottE has actually made this before, but it's been ages.

This is what Rachael Ray would call a "stoup" because the broth is very thick because of the starch from the rice.

Warm, comforting, tasty. This could easily be made with veggie broth and no chicken for a nice vegetarian recipe.

ScottE. said...

It was pretty tasty with the "whole grain" rice blend that I got. I enjoyed it. I also added a nip of dry sherry. I think if you wanted, you could add mushrooms (ick), little broccoli florets, maybe some other fall veg...ditto on the omissions/substitions to make this a veg dish.