Cream of Wild Rice Soup

Wild rice tends to be more of an acquired taste but it’s a nice grain to incorporate into recipes. I grew up eating it in soups and casseroles with two parents from Minnesota (land of wild rice.) This soup is creamy and hearty and makes the house smell so good. It can be made vegetarian or with chicken or turkey added. It’s a great soup to make after Thanksgiving if you have turkey leftover. I like to serve it with warm cornbread on the side.

Ingredients

2 tablespoons butter

1 onion, diced

1 cup carrots, diced

1 cup celery, diced

8 oz sliced mushrooms

4 cloves garlic minced

½ cup white wine

1 tablespoon herbs de Provence

1 teaspoon thyme

1 teaspoon rosemary

1 teaspoon salt

¼ teaspoon pepper

1 bay leaf

4 cups chicken or vegetable broth

1 ½ cups half and half

2 cups chicken or turkey, chopped (optional)

fresh thyme to garnish (optional)

Directions

In a Dutch oven over medium heat, add the butter. Once melted add the onion, carrots, and celery. Cook for 10 minutes stirring occasionally.

Add the mushrooms and garlic and cook an additional 8 minutes, stirring often. Add in the wine and stir to deglaze the pan. Then add in the herbs, salt, pepper, bay leaf, and broth. Reduce heat to medium low and cook for 30 minutes.

Add in the half and half. Season with any additional salt and pepper to your liking. Stir in the chicken/turkey if using. It is a nice touch to sprinkle the bowls with fresh thyme before serving.

Serves about 6

This soup will thicken overnight. If it becomes too thick, add in more broth or half and half.