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The Best Creamy Wild Rice Soup

I can’t consider a higher thanks to welcome fall then to create a comforting pot of savory wild rice soup. If you're cookery the wild rice one by one, it'll take forty five to hr.  It’s best to cook wild rice with a magnitude relation of 1:3 rice to water and a small amount of salt. cowl then bring round a boil, cut back to a simmer and cook till tender and therefore the kernels crack hospitable revel the white interior.

The Best Creamy Wild Rice Soup

Wild rice contains a chewy texture like rice, however in contrast to rice, wild rice contains a toasty, nutty, earthy flavor.

The Best Creamy Wild Rice Soup



INGREDIENTS


  • 6 tablespoons unsalted butter (reserve 2 tablespoons for the mushrooms)
  • 1 cup yellow onion, chopped
  • 1 1/4 cup celery, chopped
  • 1 1/4 cup carrot, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon garlic, minced (roughly 3 large cloves)
  • 8 ounces mushrooms, rubbed clean and sliced
  • 7 slices low sodium bacon, crumbled
  • 1/4 cup all-purpose flour
  • 1 cup dry wild rice, rinsed
  • 8 cups low sodium chicken stock
  • 2 cups water
  • 1 cup heavy whipping cream
  • 1 teaspoon fresh thyme leaves, for garnish

INSTRUCTIONS


  1. Melt the butter over medium-high heat in a Dutch oven.  Add the mirepoix (onion, celery, and carrot) and the spices and stir until well mixed.  Cook for 7 minutes, stirring occasionally, then add the garlic and cook until fragrant, roughly another minute.
  2. While the mirepoix is cooking, melt two tablespoons of butter over medium high heat in a medium-sized frying pan.  Add the mushrooms, stirring well to coat them in butter, and cook for 10 minutes, stirring occasionally.  The mushrooms are done when the liquid is evaporated and they start turning brown.
  3. Once the mirepoix is done, reduce the heat to medium and sprinkle the flour on the vegetables.  Use a wooden spoon to mix the flour into the vegetables, then cook the flour for 3 minutes.  This will form the roux to help thicken the soup.
  4. Add the wild rice, and keep stirring for a minute to toast it.
  5. Slowly pour in the chicken stock, stirring constantly to prevent lumps.  Stir in the water, the crumbled bacon, and the mushrooms, then cover and bring to a boil.
  6. Turn the heat down to medium low and simmer for 45 minutes to cook the wild rice and improve the flavor.
  7. During the last 15 minutes of cooking, taste the soup.  If desired, add 1/4 to 1/2 teaspoon salt and black pepper and 1 1/2 teaspoons more of fresh thyme leaves.
  8. After the soup is cooked, take it off the heat, if necessary, skim off any fat that rises to the top.  Pour in the heavy cream.  Stir until it is well incorporated.  Tip: if you are planning on freezing some of this soup, only add cream to the soup you’ll be eating before freezing it.
  9. Transfer the soup to individual serving bowls and garnish with a sprinkle of fresh thyme leaves and black pepper.  Serve warm with a thick slice of our crusty English Bloomer.

Recipe From : Savor The Flavour

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