Description
This hearty West Coast Wild Rice Soup combines tender shallots, celery, and carrots with nutty wild rice in a creamy broth, perfect for a cozy meal.
Ingredients
Scale
- 6 Tbsp. butter
- 1 large or 2 medium minced shallots
- 2 stalks celery, chopped
- 1/2 cup flour
- 3 cups chicken or vegetable broth
- 2 cups cooked wild rice
- 1 large carrot, shredded (approx. 1/2 cup, optional)
- 1/3 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
- Melt the butter in a large saucepan over medium heat.
- Add the minced shallots and chopped celery. Sauté for about 5-7 minutes until the shallots are translucent and the celery is tender.
- Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
- Gradually add the chicken or vegetable broth, stirring continuously to prevent lumps.
- Increase the heat to medium-high and bring the mixture to a boil. Continue stirring until the soup thickens, about 1 minute after boiling.
- Add the cooked wild rice and shredded carrot (if using). Stir to combine and heat through for another 3-5 minutes.
- Season with salt and pepper to taste before serving.
Notes
For best results, use real wild rice from a local grower. Trader Joe’s wild rice pilaf is a good alternative. The soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if it thickens too much. Feel free to add other vegetables like mushrooms or bell peppers for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2
- Sodium: 600
- Fat: 12
- Carbohydrates: 30
- Fiber: 3
- Protein: 5
- Cholesterol: 30