Creamy Wild Rice Soup

Wild rice is cooked along with vegetables in a thickened chicken broth mixture. Whipping cream is added at the end to make this creamy soup.

Ingredients:

• 4 oz Butter
• 1 oz Shallot. diced
• 4 oz White Onion, small dice
• 2 oz Celery, diced
• 1 oz Carrots, diced
• 1 T. dry Sherry
• 2/3 C. Flour
• 1 qt. Chicken Stock
• 6 oz Wild Rice (instant variety)
• 1 C. Heavy whipping Cream
• 1 1/2 t. Salt (or to taste)
• 1 1/2 t. Pepper
• Parsley

Directions:

In a heavy cooking pot, melt butter. Add shallot, onions, celery, carrots, and saute 3 minutes. Add sherry and deglaze. Sift in flour and stir until flour is incorporated. Add about 1/2 qt. of the chicken stock. Stir and heat until thickened. Slowly add the remaining 1/2 qt. stock. Stir and add the wild rice; simmer for 45 minutes, stir frequently. Adjust thickness with more stock, if needed. Slowly add the whipping cream, stir. Keep on low heat for 5 minutes, stirring often. Season with salt and pepper. Serve garnished with fresh chopped parsley.

Number of Servings: 6

Notes from the Cook: Make sure bowl is warmed before filling and serving.