if you remeber, back in december, i made a version of this soup with chicken. it was so good, so perfect for a cold winter night, that i declared it "one of the best soups i ever had." this version, a tweaked version of the other, is so good, i can't declare a winner. they're both at the top of the list.
vegetarian wild rice soup
adapted from the pastry affair
45 or 75 minutes, serves 8
there are two ways to make this soup, depending on how much time you have. i made the soup on a weeknight, so the night before (once all the dishes were done and i planned to watch tv for an hour), i cooked the wild rice. i stored it in the refrigerator and added it to the soup the next day. if you have a longer block of time, go ahead and cook the rice in the soup.
1 cup uncooked wild rice
2 tablespoons butter
2 leeks, diced
3 carrots, diced
4 celery stalks, diced
8 ounces mushrooms, sliced
2 cloves garlic, minced
1/4 cup flour
6 cups chicken broth
1 cup heavy cream
1/4 cup dry sherry
- if you don't have enough time to cook the rice in the soup, cook it the day or night before, according to the package directions.
- when you plan to eat the soup, melt the butter in a dutch oven over medium heat. cook the leeks, carrots, celery, mushrooms, and garlic for about 15 minutes, or until the vegetables are soft.
- add the flour and stir until blended into the vegetables. cook, stirring constantly, about 1 minute, until the flour is browned.
- add the chicken broth and bring to a boil. turn the heat down to low, and if you haven't precooked the wild rice, add it now and cook until the rice is done, about 1 hour. if you did precook the rice, simmer for 30 minutes and then add the cooked wild rice.
- stir in the cream and sherry. cook a few minutes until heated through. season with salt and pepper.