Wild Rice Soup
(I talked about this recipe here)
1 cup wild rice
4 cups vegetable broth
1/2 medium onion, chopped
1/2 cup butter
3 stalks celery, chopped
2/3 cup all-purpose flour
1 cup heavy cream
8 cups 2% milk
2 tablespoons cooking sherry
4 cups corn
salt and pepper, to taste
1/4 cup slivered almonds
Cook rice in broth for 30 minutes.
Saute onion, celery, and butter until onion is clear.
Stir in flour to make roux.
Slowly stir in creamer and then milk, whisking constantly.
Add rice and broth, sherry, corn, and salt and pepper, continuing to stir.
Add almonds just before serving.
makes 18 1-cup servings
adapted from: Kate's Uncle Art :)
2 comments:
hooray, my favorite soup!! i can't wait to try the changes you've made to it. (don't worry -- i won't tell uncle art you've made a healthy version. he'd be so disappointed!) the recipe is basically the same as uncle art's, only he uses a terrifying amount of heavy cream (i remember watching him pour four QUARTS of it into a stockpot at one christmas dinner) and he doesn't use corn. i can't wait to try it with corn, though ... it would make it taste a little like chowder, i would think, my other favorite soup! oh, also, i think uncle art toasts the almonds before he adds them, which is really good ... it makes them taste sort of smoky, which goes well with the earthy taste of the wild rice. thanks for the healthy changes, liz ... can't wait to make this version that's new to my family!
Ha - I knew she would post! Wow on the cream - maybe I might need to try it that way sometime for a really special occasion! The corn is my mom's addition - it works really well in this soup, I think. I really like the idea of the toasted almonds - I will definitely be trying it that way next time. Thanks for stopping by, Bubbles! (or Cuddles or Snuggles...can't remember who was who :))
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