West Coast Wild Rice Soup
You need approximately 2 cups of cooked wild rice to make this soup. Ideally it’s real wild rice from a local grower, but in a pinch, Trader Joe’s wild rice pilaf or something similar will do just fine.
By Bowen Close
West Coast Wild Rice Soup
Prep Time
Cook Time
Total Time
You need approximately 2 cups of cooked wild rice to make this soup. Ideally it’s real wild rice from a local grower, but in a pinch, Trader Joe’s wild rice pilaf or something similar will do just fine.
Author: Bowen Close
Recipe Type: Main
Serves: 2
Ingredients
- 6 Tbsp. butter
- 1 large or 2 medium minced shallots
- 2 stalks celery, chopped
- ½ cup flour
- 3 cups chicken or vegetable broth
- 2 cups cooked wild rice
- 1 large carrot, shredded (approx. ½ cup, optional)
- ⅓ cup(ish) cubed ham (optional)
- 1 cup(ish) frozen peas (optional)
- 2 tsp.(ish) pimenton/hot paprika, or to taste
- Salt and pepper
- 1 cup half and half
- 2 Tbsp. dry sherry
- Chopped parsley or chives for garnish
Instructions
- - Saute shallot and celery in butter in large (2+ quart) saucepan until tender
- - Blend in flour and gradually add broth. Increase heat to medium high and stir until boiling, plus one minute
- - Stir in rice, carrots, ham, peas, and pimenton. Season to taste with salt and pepper. Simmer for 5 minutes, stirring occasionally.
- - Add half and half and sherry.
- - Serve with garnish of chopped parsley or chives.
