Ingredients1/2 cup unsalted butter
1 large onion, chopped
4 carrots, diced
1 (8-ounce) package mushrooms sliced
3 stalks of celery, sliced
1/2 cup whole wheat pastry flour
6-8 cups vegetable stock (page 15)
2 cups dry wild rice - cooked according to package directions and drained
1 tablespoon salt
1 teaspoon dry mustard (optional)
3/4 teaspoon curry powder
3/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
2 cups rice milk or milk
1/2 cup chopped parsley | |
Creamy Wild Rice Soup
This soup is perfect for special occasions; it's our family's favorite. We serve it with thick slices of
freshly made bread.
SERVES 6
PREPERATION TIME: 30 MINUTES PLUS 45 MINUTES TO COOK RICE
- In a large saucepan, melt butter.
- Add onions and cook for about 5 minutes or until tender.
- Add carrots, mushrooms, and celery; cook for 2 minutes.
- Stir in flour, then add vegetable stock, stirring for 5 minutes on high heat
- Stir in the wild rice and spices
- Reduce heat and stir in milk; cook until thoroughly heated.
- Add parsley and serve.
Cook's Notes: This soup can be made ahead of time. However, add more liquid
and spices since the rice will absorb some of the broth.
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