It’s finally getting chilly around here. Soup is my favorite “go to” meal when the weather gets colder. This soup is really decadent since it’s creamy and full of vegetables. Don’t be deceived by my picture, there is wild rice in this soup. For my strictly vegetarian friends, substitute the chicken stock with vegetable stock. And for my friends who want an even heartier soup, feel free to add diced, cooked chicken.
- 1/2 cup wild rice
- 1 tablespoon canola oil
- 4 cups water
- 1 large carrot, peeled and diced
- 2 ribs celery, diced
- 1 medium onion, diced
- 1 large russet potato, peeled and diced
- 1 stick butter (1/2 cup)
- 1/2 cup all-purpose flour
- 3 cups chicken or vegetable stock
- 1/2 cup half and half
- 1 teaspoon crushed rosemary
- 1/2 teaspoon poultry seasoning
- salt and pepper to taste
- 2 cups cooked, diced chicken (OPTIONAL)
- In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- Meanwhile, in a Dutch oven, cook the carrots, celery, onion, and potatoes in butter until vegetables are almost tender. Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice.
- Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Reduce heat; stir in the cream, rosemary and poultry seasoning. Simmer, uncovered, for about 20 minutes or until rice is tender.
- Salt and pepper to taste. If adding in chicken, do so the last 5 minutes to warm through.