Boundary Waters Quetico Forum :: Group Forum: Home Cooking :: Boundary Waters Wild Rice Soup
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Frenchy19 |
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Jackfish |
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RainGearRight |
6 tbsp unsalted butter 1 C. diced yellow onion 1 small leek rinsed and thinly sliced 1.5 C. mushrooms, sliced 3/4 C. diced carrot 1/2 C AP flour 6 C. chicken broth 1.5 C. cooked wild rice 1/2 roasted chicken pulled apart, (I use the whole chicken) 1 C heavy cream 5 tbsp dry sherry 2 tsp salt 1.5 tsp ground pepper 2 tbsp chopped parsley 1 tsp chopped fresh thyme 2 tbsp toasted almonds(optional) Melt the butter over medium heat. Add onions and saute until slightly soft. Add leek, shrooms and carrots, cooking until soft. Add the flour and stir constantly for a minute or until the flour is absorbed by the butter and allowed to brown a bit. two to three minutes wont ruin it, but don't over brown it. Whisk in broth. until smooth, bring to a boil, then decrease heat to a simmer for 20 min. Add rice, chicken cream sherry, S&P parsley, and thyme and cook 5 minutes to warm through. Serve hot with almonds on top. Very hearty and a great winter soup. I've added a little more flour to make it a little thicker, more like a chowder. As is, its a nice, slightly thin, creamy soup with awesome flavors. One of my family's favorites and easy to double for company. Thought it was fitting for this site, Enjoy! Makes about 6 servings. |
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Frenchy19 |
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SunnyDay |
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