Cream of Wild Rice Soup Recipes

posted by Mary Ann Mariotti 11-27-99 9:07 AM

Cream of Wild Rice Soup

2 large onions, chopped
1 1/2 cups butter or margarine, divided
6 cups chopped celery with leaves
1 lb. fresh mushrooms, sliced
1/2 cup all-purpose flour
2 tsp. salt
1 tsp. pepper
2 qt. milk
3 1/2 cups cooked wild rice

Saute onion in 1 cup butter in a large skillet 5 minutes or until tender. Add celery and mushrooms and saute until vegetables are tender; set aside.

Melt remaining 1/2 cup butter in a large Dutch oven. Add flour, salt, and pepper, stirring until smooth. Cook 1 minute, stirring constantly. Reduce heat to medium; gradually add milk and cook, stirring constantly, until mixture is thickened and bubbly. Stir in sauteed
vegetables and rice; reduce heat to low and simmer 15 minutes. Yield: 12 cups.

Cream of Wild Rice Soup

1 pt. half & half
1 (6 oz.) pkg. long grain & wild rice mix
1 1/2 tbsp. butter or margarine
1 cup onion, chopped
1 1/2 tbsp. flour
1 tsp. salt
1/4 tsp. mace
A few twists freshly ground black pepper
3 (13 3/4 oz.) cans chicken broth
1/2 cup dry white wine
Sour cream or chopped parsley for garnish

Cook wild rice mix as package label directs.

Melt butter in Dutch oven; add onion and saute, stirring until tender, about 8 minutes. Stir in flour, salt, mace and pepper until smooth. Add cooked rice, chicken broth, half and half and wine. Heat, stirring until mixture just comes to the boiling point. Remove from heat.

Ladle about 1 1/2 cups soup into blender; cover and blend until smooth. Pour into large bowl. Repeat until all of soup is blended.

Return soup to Dutch oven and heat, stirring occasionally until heated through. Serve garnished with a small spoonful of sour cream or a sprinkle of chopped parsley.

Makes1/2 quarts.

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